Inspired Cooking: Creating Dishes from Art
Paul Liebrandt, Chef and Owner, The Elm
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Introduction
2:24 -
Project Assignment: Create a Painting-Inspired Dish
1:17 -
In the Restaurant: Finding Inspiration
8:29 -
At Green Market: Discovering Ingredients
4:20 -
In the Kitchen: Prepping Ingredients
6:29 -
Creating the Dish
10:03 -
Hungry for More?
0:25
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About This Class
Get a glimpse into Chef Paul Liebrandt’s creative process for creating dishes for his Michelin-rated restaurants. In this 45-minute class, you’ll follow along as Paul concocts a dish inspired by the paintings of Monet, using the colors and textures to inform ingredient selection, preparation technique, and final presentation. You will then create a dish of your own that evokes the essence of a favorite painting. What artist will you channel with your inner chef?
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10 of 13 students recommendSee All
Despite being raised in a family of siblings and parents who love to cook, I've never been interested in the art of creating food. I tend to just dump a few things in a bowl and swallow it down and call it a day. But this class made me take a second to appreciate everything that goes into creating a well-crafted meal, from the inspiration, planning, cooking and plating. I wouldn't say I'm much of a chef now, but I tend to put a bit more time and effort into what I eat. :)
Steph F. ~ A Brand Apart Design
Freelance Designer & Coffee Guzzler
Chef Paul Liebrandt's food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a uniquely graphic visual style.
As a teenager growing up in London, England, Liebrandt cooked for some the world's most esteemed restaurants and chefs including Marco Pierre White at his Michelin three-star restaurant, Raymond Blanc at Le Manor Aux Quat' Saisons in Oxford, and Jean-Georges Vongerichten at the London outpost of Vong. He traces his ...
