We all know the importance of ingredients, methods and flavor when we are cooking our meals however, do you ever wish you could take your meals to the next level by presenting the food like restaurants do? Join us for our new demonstration class on the Art of Presentation as Chef Bobby Cortez delves into the various styles of plating techniques.  There are five main styles: natural, layering/separation, minimalist, architectural and plate location.  Chef Bobby will show you how to plate proteins, salads, sauces and more while you enjoy a lunch of a spring pea soup and various sandwiches he will have already created for you!

Recently settled back in Seattle after living internationally. Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.