"Garnishors" Example Sentences
1. The chef instructed the garnishors to add a sprig of rosemary to each plate.
2. The garnishors meticulously arranged the edible flowers on top of the dish.
3. The garnishors skillfully sliced the jalapenos into thin rounds.
4. The restaurant's head garnishor was known for his artful presentation of dishes.
5. The garnishors were responsible for preparing all the decorative elements of each dish.
6. The garnishors worked quickly to finish the plating before the food got cold.
7. The garnishors carefully positioned the carrot curls on top of the salad.
8. The garnishors creatively used different herbs to add color and flavor to the dish.
9. The garnishors took pride in their work and made sure every plate looked perfect.
10. The head chef praised the garnishors for their attention to detail and creativity.
11. The garnishors learned how to use a mandoline to slice fruits and vegetables thinly.
12. The garnishors experimented with different sauces to find the perfect pairing for the dish.
13. The garnishors were responsible for ensuring that each plate's presentation was consistent.
14. The garnishors used tweezers to place each element of the garnish exactly where it was needed.
15. The garnishors adjusted the seasoning on the dishes to ensure that they were perfectly balanced.
16. The garnishors prepared all the decorative toppings for the restaurant's signature dishes.
17. The garnishors used edible gold and silver flakes to add a touch of luxury to some dishes.
18. The garnishors made sure that the plate decorations did not interfere with the flavors of the dish.
19. The garnishors added a sprinkle of sea salt to the chocolate desserts for a salty-sweet flavor.
20. The garnishors were the unsung heroes of the kitchen, responsible for making each dish look beautiful.
21. The garnishors used different cutting techniques to create stunning presentations on each plate.
22. The head garnishor gave a masterclass on how to create different types of garnishes for dishes.
23. The garnishors were always looking for new ideas and inspiration to keep their presentations fresh.
24. The garnishors used edible flowers, microgreens, and other delicate ingredients to add a pop of color to each dish.
25. The garnishors took the time to conduct taste tests with the chefs to ensure that the garnishes were not overpowering the flavors of the dish.
26. The garnishors learned how to use stencils and molds to create intricate decorations for desserts.
27. The restaurant invested in high-quality knives and other tools to help the garnishors work efficiently.
28. The garnishors took care to avoid any cross-contamination while working with allergens and dietary restrictions.
29. The garnishors worked closely with the chefs to ensure the presentation matched their vision for each dish.
30. The garnishors were always thinking outside the box, looking for new ways to surprise and delight customers with their garnish creations.
Common Phases
1. The
garnishors include fresh herbs, sliced citrus, and edible flowers;
2. There are various types of
garnishors such as grated cheese, chopped nuts, and crumbled bacon;
3. Adding colorful fruits, such as berries or kiwi, can be great
garnishors for desserts;
4. Pickled vegetables, like olives or pickles, can also be used as
garnishors for savory dishes;
5. Some popular cocktail
garnishors are cocktail onions, maraschino cherries, and cocktail umbrellas;
6. Sprigs of mint, rosemary, or thyme can be wonderful
garnishors for cocktails or mocktails;
7. For a fancy touch, edible gold leaf or silver leaf can be used as
garnishors on desserts or cocktails;
8.
Garnishors that add crunch and texture, such as toasted coconut or croutons, can elevate a dish's flavor profile;
9. A classic garnishor for Bloody Marys is a celery stick, but other options can include pickled green beans or shrimp;
10. Don't forget about using sauces or drizzles as
garnishors, such as a balsamic reduction or a honey-mustard sauce.