PlateCraft Cookbook Spotlight: Damien Joseph, Executive Sous Chef, Round Hill Club

Upon my return from PlateCraft, I prepared this dish for the club’s past presidents. At the end of the meal, I was invited to the private dining room where I received a standing ovation. The dish exemplifies my ability to revamp my plating approach and find new, innovative ways to be creative. I believe this growth will significantly impact my culinary career, as I’m now more confident in my plating abilities.Damien Joseph, Executive Sous Chef, Round Hill Club

Club + Resort Chef (C+RC): In what ways did your experience at PlateCraft inspire this dish?

Damien Joseph (DJ): This was inspired by Chef Scott Craig’s [Executive Chef of Cullasaja Club] cryo-blanching technique to cook the tiny vegetables and Chef Geo Laez’s [Executive Chef of The Patterson Club] presentations on cracker stencils to make the garam masala cracker with slight variations.

C+RC: In what ways does this dish showcase your growth or learning?

DJ: The dish exemplifies my ability to revamp my plating approach and find new, innovative ways to be creative. I believe this growth will significantly impact my culinary career, as I’m now more confident in my plating abilities.

C+RC: How would you describe the flavors or presentation of this dish?

DJ: This dish accentuates the sweet flavor of Nantucket Bay scallops, which are typically in season from Nov. 1 to March 31. The subtle flavors of the carrots enhance the sweetness of the scallops, the tiny vegetables add a layer of texture and contrast to the dish, and the garam masala crackers adds a little crunch factor as well as a functional garnish to the dish.

C+RC: Why does this particular dish stand out for you?

DJ: Upon my return from PlateCraft, I prepared this dish for the club’s past presidents. At the end of the meal, I was invited to the private dining room where I received a standing ovation.