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.

Here, I have sprinkled in some arugula that I reserved for this purpose as well as the practical garnish of fresh ground Tellicherry peppercorns.  Once you think beyond the traditional sprinkling of minced parsley on a plate, a whole world of ideas will open up.

A garnish can be anything as long as it is adding to the dish experience.  It needs to be subtle enough that it doesn’t take away from the dish.  It’s very similar to that specific pair of earrings or just the right accessory to finish off the perfect outfit; without which it doesn’t quite look “finished”.

Once you get more advanced, you might draw your inspiration from a favorite painting or sculpture.  A scene in nature or architecture or even a story.  One of the biggest inspirations for me is eating at fine restaurants and being exposed to an elevated level of plating. A great site that has captured some elegant restaurant plating is Justoneplate. 

sample plating from stella’s in boston’s south end.  salmon and spaghetti squash entree. 

Watching Top Chef  is also helpful at what not to do.  I think i only see plating don’ts than do’s on that TV show.  As for the ever popular schmear… I’m on the fence.  Be very careful what color your schmear is, if you catch my drift.  Some other ideas are symmetrical stacked pilings, allowing each bite of food to blend in together, creating the ultimate flavorful bite.  These choices are all part of the process and rely on you, as the chef and decision maker.  I like to decide as I go, letting the finished dishes and textures indicate the plating.

Plating doesn’t have to be fancy, especially at home, but it’s an added touch to make the people you are serving feel special and know that the food they are about to enjoy was created with care and love and not just slopped on a plate by the lunch lady.

Let’s face it, plating is perhaps a frill as opposed to a “basic” but plating can only make your dish more appealing, just don’t expect that plating something beautifully will make it taste good.  I only wish more restaurants knew this. duh.