Culinary Arts
2 min read

Modern Plating or the Art of Arranging

What is behind the art of arranging, also known as Modern Plating? The EHL Professional Path students of the Major in Culinary Arts participate in a workshop that provides them with insights into this essential component of gastronomy from one of the best restaurants in Switzerland. André Wehrstedt, since 2008 Sous Chef at Heiko Nieder's The Restaurant at the Dolder Grand Hotel, revealed the secrets behind their signature dishes rated 19-point by the Gault Millau. A report by Alina Fritzenwallner.

An amuse bouche as a start

The Modern Plating course started with the artful arrangement of an aperitif consisting of seven vegetarian components. André Wehrstedt, Sous Chef at the Dolder since 2008, completed every single work of art with great precision and speed. Afterwards, the students had the opportunity to recreate the extraordinary creations.

A balanced proportion of menu components is crucial

Fortunately, the individual menu components were brought along by the Sous Chef and "only" had to be assembled. "Only"? This turned out to be a bigger challenge than first expected because of the proportion. For example, between pumpkin puree and grated cheese, must always be balanced. This means that too much puree or too much cheese can not only falsify the appearance, but also the final taste and ruin the whole idea behind the dish.

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When arranging the plates press on the tempo

The tempo also plays a major role in arranging. Because working too slowly can lead to factors such as crunchiness or creaminess being lost - even before the delicacies can be presented to the guest.

Want some impressions from the Modern Plating course? Click here for the photo album:

Hotelmanagement-Studierende der SSTH üben modern plating

Course by course to artful arrangement

After the starter, the next challenges followed step by step. André Wehrstedt showed the culinary arts students some of the creations of "The Restaurant" of the Dolder Grand Hotel. The tweezers were also used extensively in the modern plating of the Dolder dishes, but this is entirely in keeping with the precision and refinement of the dishes. Without their use, such fine dishes could not be created.

The students then had the opportunity to compose their own creations using the components the Sous Chef has brought with him. The difference to Heiko Nieder's masterpiece is clearly visible. The refinement behind the arrangement of the sous chef cannot be learned from theory. Rather, the eye must be trained. How does that work? By constantly trying out and testing different variations.

There are no rules in Modern Plating

Always keeping up and trying is also the message that André Wehrstedt gave us students: In Modern Plating there are no rules, no wrong and no right. It is important not to lose the courage to innovate and to let creativity prevail.


“About Heiko Neider”

Heiko Nieder is the Executive Chef Fine Dining at the The Dolder Grand (link) rated 19 point at the Gault Millau and awarded 2 Michelin Guide stars. Heiko Nieder has been the head of Fine Dining since the opening of The Dolder Grand. He has repeatedly received awards for his creations, which are characterized by an impressive spectrum of flavours. In 2010 he was awarded the 2nd Michelin Star, and in October 2012 he was named "Ascender of the Year". In July 2013, Heiko Nieder was awarded the title "Hotel Chef of the Year" by "Bilanz" (Swiss business magazine) in the hotel rating. In October 2018, Heiko Nieder was voted "Chef of the Year 2019" by Gault Millau and awarded the 19th Gault Millau Point.

 
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EHL Passugg Alumni 2019

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