{"id":2109,"date":"2018-11-28T18:06:44","date_gmt":"2018-11-28T18:06:44","guid":{"rendered":"https:\/\/cusjc.ca\/25hour\/?p=2109"},"modified":"2018-11-28T18:06:44","modified_gmt":"2018-11-28T18:06:44","slug":"plated","status":"publish","type":"post","link":"https:\/\/cusjc.ca\/25hour\/index.php\/2018\/11\/28\/plated\/","title":{"rendered":"Plated"},"content":{"rendered":"<p>Chef Ric Lee has been perfecting the art of plating for 25 years. Now, he is teaching students his techniques at Algonquin College.<\/p>\n<p><iframe loading=\"lazy\" title=\"Plated\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/rWscWdkaIqI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>Producer: Lauren McIvor<\/p>\n<p>Camera: Hannah Berge<\/p>\n<p>Editor: Irene Galea<\/p>\n<p>&nbsp;<\/p>\n<p>Special thanks to <span class=\"nanospell-typo\" data-cke-bogus=\"true\">Ric<\/span>\u00a0Lee, Serge\u00a0<span class=\"nanospell-typo\" data-cke-bogus=\"true\">C\u00f4t\u00e9<\/span>, <span class=\"nanospell-typo\" data-cke-bogus=\"true\">MJ<\/span>\u00a0Sung, and Algonquin College.<\/p>\n<div id=\"attachment_2067\" style=\"width: 1375px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-1.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2067\" class=\"size-full wp-image-2067\" src=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-1.jpg\" alt=\"\" width=\"1365\" height=\"1024\" srcset=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-1.jpg 1365w, https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-1-300x225.jpg 300w, https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-1-768x576.jpg 768w, https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-1-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 1365px) 100vw, 1365px\" \/><\/a><p id=\"caption-attachment-2067\" class=\"wp-caption-text\">Camera operator Hannah Berge captures students at Algonquin College bringing prepared food into the kitchen.<\/p><\/div>\n<div id=\"attachment_2068\" style=\"width: 1375px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-2.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2068\" class=\"size-full wp-image-2068\" src=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-2.jpg\" alt=\"\" width=\"1365\" height=\"1024\" srcset=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-2.jpg 1365w, https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-2-300x225.jpg 300w, https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-2-768x576.jpg 768w, https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-2-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 1365px) 100vw, 1365px\" \/><\/a><p id=\"caption-attachment-2068\" class=\"wp-caption-text\">Sound is an important aspect of every documentary. Here, the 25th Hour team gathers additional sound clips.<\/p><\/div>\n<div id=\"attachment_2069\" style=\"width: 1375px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-3.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2069\" class=\"size-full wp-image-2069\" src=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-3.jpg\" alt=\"\" width=\"1365\" height=\"1024\" srcset=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-3.jpg 1365w, https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-3-300x225.jpg 300w, https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-3-768x576.jpg 768w, https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-3-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 1365px) 100vw, 1365px\" \/><\/a><p id=\"caption-attachment-2069\" class=\"wp-caption-text\">Taking photos of his creations is an important step for Chef Ric Lee.<\/p><\/div>\n<div id=\"attachment_2070\" style=\"width: 1034px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-4-e1543420852656.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2070\" class=\"size-full wp-image-2070\" src=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-4-e1543420852656.jpg\" alt=\"\" width=\"1024\" height=\"1365\" srcset=\"https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-4-e1543420852656.jpg 1024w, https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-4-e1543420852656-225x300.jpg 225w, https:\/\/cusjc.ca\/25hour\/wp-content\/uploads\/2018\/11\/CHEF-F18-4A-MD2-GRP3-WEB-4-e1543420852656-768x1024.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><p id=\"caption-attachment-2070\" class=\"wp-caption-text\">Algonquin College student MJ Sung watches intently as Ric Lee adds the final touches to his dish.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Chef Ric Lee has been perfecting the art of plating for 25 years. Now, he is teaching students his techniques at Algonquin College. Producer: Lauren McIvor Camera: Hannah Berge Editor: Irene Galea &nbsp; Special thanks to Ric\u00a0Lee, Serge\u00a0C\u00f4t\u00e9, MJ\u00a0Sung, and Algonquin College.<\/p>\n","protected":false},"author":50,"featured_media":2066,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[211],"tags":[14,252,46,247,278,215,255,277,11,246],"class_list":["post-2109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-episode-3-finale","tag-25th-hour","tag-algonquin-college","tag-carleton-university","tag-chef","tag-cooking-class","tag-documentary","tag-fine-dining","tag-haute-cuisine","tag-ottawa","tag-ric-lee"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Plated - Twenty-Fifth Hour<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cusjc.ca\/25hour\/index.php\/2018\/11\/28\/plated\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Plated - Twenty-Fifth Hour\" \/>\n<meta property=\"og:description\" content=\"Chef Ric Lee has been perfecting the art of plating for 25 years. 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