Plating a dish is almost the best part of cooking to me, second only to eating. It’s the finale of a process. I love figuring out ways to make the food look even more enticing. These things should be thought about prior to even planning the menu. I only plate though when i’m serving a meal for less than 8 people. Anymore and I feel like i’m running a catering company. Plating can be the ultimate sign of a control freak in the kitchen, meaning I want to make sure you are tasting the correct flavor combinations at once.
A couple things to think about when creating your own plating.
1. Consider color of foods that will be on the plate together
2. What textures does the dish have and how can those textures be accentuated by the plating?
3. Who is the star of the plate and how can you make this apparent?
4. Leave negative space on the plate. This isn’t TGIFridays.
Notice the large plates you will receive a couple bites of food on at some restaurants.
Allowing the food room to breathe is a nice touch and treats the vessel as a blank canvas.
5. Garnish types- a garnish can be as simple as fresh ground pepper or another ingredient that was used in the preparation of the dish. I love finishing with sea salt as well.
6. Who is your audience.