As the saying goes, "you eat with your eyes". When it comes to plating food I've found that to be a culinary truism. Beautiful plates of food, colorful, textural, emanating a delicious symmetry. Our senses must be touched and invited by the sight of the plated product. This is just as important as the flavors and the taste of the plated creation. However, if the food doesn't taste good than what's the point. They must go hand in hand, beautiful food and a beautiful presentation. I'm still learning this process, but the journey has taught me a lot. The endgame is to reach the bridge between both of these important aspects. The goal of a Chef is to reach this peak of food truth. Adding your own individuality into the presentation is just as important as adding or taking away an food ingredient from the creation. Bring your dish alive by personalizing it. I like to leave a little "hidden" component that symbolizes me on the plate. Elevate the diner's experience by leaving them a visual memory. Food is fun and cooking is an adventure of self-discovery.
There are important elements with plating: Create a framework, keep it simple, create balance, execute the right portion size and highlight the key ingredient. If you're having friends or family over, you want to set the table up properly to enhance the experience. Choose the right plates wisely. Play with the height of the plated food, be odd and reckless, play with color and texture, and don't forget the garnish. I strongly feel the garnish holds an overlooked power that can really enhance the overall experience. Plating is ordered madness. It's bringing some kind of order to the process, distilling and condensing. The Dalai Lama said, "Cook with reckless abandonment". I couldn't agree more.
There are important elements with plating: Create a framework, keep it simple, create balance, execute the right portion size and highlight the key ingredient. If you're having friends or family over, you want to set the table up properly to enhance the experience. Choose the right plates wisely. Play with the height of the plated food, be odd and reckless, play with color and texture, and don't forget the garnish. I strongly feel the garnish holds an overlooked power that can really enhance the overall experience. Plating is ordered madness. It's bringing some kind of order to the process, distilling and condensing. The Dalai Lama said, "Cook with reckless abandonment". I couldn't agree more.