Daniel Montano, Executive Chef, Forsyth CC
Presentation plays a pivotal role in elevating the dining experience for members and guests. At the 2024 Chef to Chef Conference, March 3-5 in Austin, Texas, Daniel Montano, CEC, Executive Chef of Forsyth Country Club, will discuss and demo a variety of plating and garnishing techniques.
“Plating presentation is the ‘yin to the yang’ of a flavorful dish,” says Montano. “If you have a beautiful dish but it lacks flavor, it’s infuriating. If you have a flavor packed dish but lacks in presentation, it’s frustrating. As Chefs, we need to give time to both. I, personally, don’t want to be plating the same way for the rest of my career. There is no excuse; nowadays we have too many sources for visual inspiration.”
Montano will highlight the importance of balancing flavors and aesthetics, using fresh, seasonal ingredients for vibrant dishes, and incorporating creative garnishing techniques. His presentation will demonstrate how thoughtful plating and artistic garnishing can transform a dish into a work of art that both delights the palate and captivates the eye.
“My hope,” he adds, “is that I can bring new, simple, and practical garnish and plate presentations that every single chef attending the conference can take back and integrate into their operation.”
In 2024, the Chef to Chef Conference heads to Austin, Texas, March 3-5. The 2024 agenda includes culinary demonstrations and education sessions by many of the industry’s best and brightest culinary leaders, plus networking and social events.
“Chef to Chef is attended by hundreds of chefs, and most of these chefs will make themselves available if you simply ask,” says Montano. “My first year attending, I felt the need to put this tough guy wall up and pretend like I had it all together. I quickly learned that was a silly idea and a waste of a conference. Chef to Chef is a place to ask questions, to be curious, to compare your operations, to help, to be helped, and to learn. Learning—not only from the handful of talented presenters, but also from the other few hundred experienced chefs—that bring a deep well of knowledge.”
“If you are attending the Austin conference,” Montano adds, “come prepared. We all have issues and challenges in the operation. Make a list of those questions and get those questions answered! Be brave and tear that guard down. Also, connect with a few new people. Forget the business card; we all know those things are lost by the time you get home. Connect via social media and be inspired by what those individuals post. You never know—that other person may look at your posts for inspiration.”
Space is limited, so reserve your spot early. Register at www.cheftochefconference.com.
