- Gourmet pin inserts– long thin tweezers are a chef’s best friend for targeting smaller components of the dish.
- Paint brush– paint a wide stripe on the plate with a brush and sauce. You can use a normal spoon for purees and thick sauces. Place a dollop of sauce on the plate, then use the back of a spoon to pull through the sauce in a quick motion. Lines add movement and visual interest.
- Vegetable knife– And don’t forget your trusty tournament knife either. You can do thatFruit or vegetablescarve beautiful flowers.
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