High-End Service3 lesson(s)
Dining & Restaurants · Intermediate
Steak and Fine Dining
By admin · From butcher to plate: choosing and cutting steaks, searing and butter-basting, and the plating and service standards of fine dining.
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About this course
A great steak starts at the butcher counter and ends on a white tablecloth. This classroom covers the whole arc: how to choose, cut, and age steaks; how to sear and butter-baste them to a perfect interior; and how fine dining plating and service turn a great protein into a complete experience. You will learn temperature control, resting, and slicing against the grain, plus the service details, from crumbing between courses to tableside presentation, that guests remember and pay for.