As ICE students progress through their learning of culinary techniques and experience with global flavors, they realize that taste is only one of the key elements in their skillset. Expert chefs know that visual presentation is crucial to the enjoyment of any dish, making access to professional plating materials an essential part of the educational experience. This is why we鈥檙e proud to have (FOH庐), the hospitality industry鈥檚 authority on tabletop and presentation trends, as ICE鈥檚 official dinnerware partner.
FOH庐 was founded in 2001 by Simone Mayer and Mayda Perez. As Chief Creative Officer and Chief Executive Officer, Mayer is the driving force behind FOH庐 Inc.鈥檚 innovative designs and corporate culture. 鈥淔ourteen years ago, I opened a retail store called real. life. basic. and quickly recognized that chefs and restaurateurs were craving something different to enhance their culinary creations,鈥 Mayer explains. 鈥淢y team and I listen intently to what chefs are saying, and we design and manufacture creative, unique and inspirational hospitality solutions at price points that are attainable on any budget.鈥
From their proprietary superwhite glaze and chip resistant porcelain wares (including a lifetime chip warranty), to eco-friendly, disposable dinnerware solutions, color dinnerware collections and a wide range of unique contemporary designs, FOH庐 truly serves all the creative needs of budding culinary talent.
Notable chefs and restaurateurs who choose Front of the House庐 dinnerware and accessories for their celebrated properties include Daniel Boulud, Bryan Voltaggio, Stephanie Izard, Morimoto, Paul Katz, Michelle Bernstein and dozens of other award-winning culinary leaders. Just as ICE students have the opportunity to work with the recipes of top chefs, our partnership with FOH庐 also provides them with access to the very same products chosen by these industry luminaries, and is an incredible benefit to their ICE education.
This partnership benefits all of ICE鈥檚 constituents, from our award-winning career programs to our School of Recreational Cooking, School of Professional Development and our special events division. With a diverse collection of more than 5,000 individual items from 20 of FOH庐鈥檚 extensive collections of dinnerware, serving pieces and creative accessories, students will benefit from boundless opportunities in their exploration of contemporary and classic plating styles. We look forward to seeing their talents showcased on the finest dinnerware available to culinary professionals.
For more information about Front of the House庐 please visit . To purchase FOH庐 products for your own business, please contact Kenny Rowley at Kenny@foh.cc or call 305.757.7940 x136.
In our increasingly social media- and video-centric era, the phrase 鈥測ou eat with your eyes鈥 has never been more true. From fine dining restaurants to the endless Instagram scroll, chefs across the world are taking the art of cooking to never before seen levels of artistry, expressing their individual creativity through the art of plating. In this striking video series, produced with ICE dinnerware partner Front of the House, ICE chefs explore the latest visual trends in fine dining.
ICE Director of 国产福利 Research (and former chef of the private dining room at Restaurant Daniel) Chef James Briscione knows a thing or two about trends in fine dining. Watch as he reimagines the aesthetic possibilities of classic roasted duck.
ICE Creative Director and James Beard Award-winning pastry chef Michael Laiskonis reinterprets the classic chocolate cake in three dramatically different, modern styles of plating.
Join Chef James Briscione for a primer on plating essentials, including many tools that you may already have in your kitchen.
Now that your interest is piqued, learn the theory and techniques that form the foundation for these beautiful plates. From texture and color to height and movement, Chef Michael Laiskonis shows you the ropes.
Chefs aren't the only ones with an interest in plating. Join ICE culinary management instructor and restaurant consultant Kate Edwards for a guide to selecting dinnerware for restaurant professionals.