Garnishing II This shows greater detail and more advanced presentation work. This first tape, or the set, are often a very welcome gift for the apprentice chef or the enthusiastic cook.
	Snap Shots from Garnishing II [click for enlargement] click here to launch slide show Garnishng II snap shots

The Mirror Series

	Seafood Mirror This video shows the construction of a prawn fountain, decoration of prawn platter. preparation of crayfish, cutting of lemon wedges. Placing of various fish and seafood, including crab, smoked salmon, mussels, squid, oysters, whole baked snapper, and utilises most of the garnishes shown on Garnishing Tapes I & II - using all fresh produce from local markets.
	Snap Shots from Seafood Mirror [click for enlargement] click here to launch slide show Seafood Mirror snap shots

	Fruit Mirror This shows cutting and presenting a variety of fresh fruit, artistically, and skilfully placed on a mirror for a very impressive display. Great to add to your next menu.
	Snap Shots from Fruit Mirror [click for enlargement] click here to launch slide show Fruit Mirror snap shots

	Turkey Mirror This shows boning, marinating and cutting of turkey buffe and displaying on a mirror with garnishes. A smaller mirror is also shown. Ideal for functions.
	Snap Shots from Turkey Mirror [click for enlargement] click here to launch slide show Turkey Mirror snap shots

	Chicken & Continental Meats Mirror This shows use of a slicing machine to slice all meats and cutting of chicken pieces: the technique of folding cold sliced meats and garnishing up on the mirror.
	Snap Shots from Chicken & Continental Meats Mirror [click for enlargement] click here to launch slide show Chicken & Continental Meats Mirror snap shots

Our Training Videos In Food Presentation
Will Leave You Free For More Vital Tasks

Kazbar have introduced a training programme on video which allows you to maximise the use of your time as a trainer.

Each video in the series covers one specialised topic, and shortcuts the time you spend training students or apprentices in a specific area.

We have condensed the valuable accumulated experience of a professional chef in these special techniques - Food Garnishes and Presentation - into a series of six 30-minute video's.

Our range of videos utilise a traditional method - acquiring a trade through the years of valuable knowledge of an experienced chef, and this is achieved in an up-to-date way - on video - and there are many advantages.

The videos can be used to train staff in snatches of spare time and achieve a great deal of training quickly. Or, if you wish, you can use them in conjunction with your own training plan by using the video demonstrations as a starting point and adding your own knowledge and insights after these techniques are learned.

These videos have been successful and are in demand because every technique is explained and demonstrated so that the student or apprentice can use it right away.

There are six videos covering a full range of garnishing and presentation techniques, and they are designed with some important principles in mind;

 

Firstly, of course, to make food appealing and to create an impressive table.

Secondly, to show methods for good presentation that are less wasteful than many others. The techniques shown on the videos create edible garnishes, not throwaway items. In addition, everything is reusable in salads and soups - or the stockpot.

Thirdly, the less time-consuming techniques have been selected. (No elaborate competition work is included).

Fourthly, the videos show effective presentation techniques using the same food you are planning to serve, presenting it to maximum effect.

The videos clearly demonstrate to your student or staff a range of simple opportunities for making every dish appealing and provide insights to adding a professional touch to presenting everything from simple to sophisticated dishes and menus.

 

The techniques demonstrated throughout the range of videos have been created by Barry Wells, a noted Australian Chef with 30 years experience in a variety of organisations and, as a businessman with his own catering company.

Here he has put together the know-how on presentation that a chef can accumulate in a long and busy career.

He shows the unique approach he's developed to this vital element of food preparation: The speedy preparation of edible garnishes, covering the full range of items and occasions. It is a stylish yet practical approach that can be used in a variety of settings, and for all occasions.

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