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Art of Plating Challenge: Chef Ari
A simple dinner plate is the canvas of a chef's delicious art. But what happens when we ask talented CUT chef and Wolfgang Puck protégé Ari Rosenson to prepare and plate a dish for two gorgeous Bernardaud plates that are already an art within themselves? A lesson in the ART OF PLATING.
David Lynch’s surreal abstract design is a bold feast for the eyes, which presents a challenge to those who wish to plate something else to feast on. But where Lynch has challenged every paradigm of convention in the arts, he will not challenge Ari Rosenson. The executive chef of CUT got his start by asking the legendary Wolfgang Puck for a job and at sixteen, found himself in the kitchens of SPAGO. With equal boldness, ‘The Boundless Sea’ was deconstructed and rebuilt to fill the ellipses of ‘03…and time’ with the raw masculinity of a steak. Given the respite of the pure white space in ‘Vegetal Gold,’ Rosenson masterfully complemented the delicate gold pattern in the texture of tender octopus on a wide stroke of saffron aioli, daring us to deny the taste of beauty.
Get the details on the architecture of his edible art via our exclusive interview by clicking on the first image on the right. To view Chef Ari's page in our 2015 Style Book, click on the cover of our book, located on the bottom right of the page.
ON THE ART OF PLATING FROM GEARYS 2015 STYLE BOOK
With Bernardaud, the feast begins before a drop of food hits the porcelain. Every morsel is seemingly elevated to high art when the table is set with plates that bear their mark. No one understands this more intimately than chefs of the world’s premiere fine dining restaurants. Bernardaud is the canvas to their art. For the company’s 150th anniversary, world-renowned artists of multiple mediums were invited to place their art within the confines of the famed French round canvas. Mesmerized by the results, we asked if any art form could truly live on a canvas that is an art within itself. Chef Joachim Splichal of Patina, Ari Rosenson of CUT, and Hugo Bolaños of Hotel Bel-Air answered, and so began a lesson in the art of plating.
Delve into depths of the Art of Plating with world-renowned Chef and Founder of the Patina Group Chef Joachim and Head Chef of Wolfgang Puck at Hotel Bel-Air Chef Hugo.