For over 30 years, Julien Jane (Co-ordinator of the Council of Education's Working With Food program) has taught students of all ages. During this time Julien also owned and operated an imaginative and successful catering business that often served up to 500 guests. In this program she shows how to imaginatively present soup, sushi, pastry and terrine entree platters, main courses of fish and chicken, and dessert. Julien's techniques are simple, practical and easy to follow. She shows us how to make best use of available resources and how small, thoughtful touches can enhance almost any food presentation.