Plating and Presentation

basic theories of plating food

1. Plating & Presentation Making good food look better

2. The plate is the Canvas & the Frame In culinary arts, chefs use white space to strengthen their presentations. This helps to minimize “clutter” Although it is the same dish, one of these 2 plates looks better than the other one. Which presentation looks best? What’s missing is contrast. The food is “coming out” of the plate as opposed to “getting lost” into it .

3. Tools of the trade Squeeze bottle or piping bag Mini metal off set spatula Ring mold Pastry brush Chopsticks (for placing) A plate for every dish Imagination & creativity

4. It’s all about Geometry: Elements of a Plate Every thing that is put onto a plate should have a purpose and a reason, most important, it should be edible. You must think 3 dimensionally, in terms of the flat surface of the plate but also in the height of the food Remember "BUFF" when plating: Balance , Unity, Focus and Flow Main item, Side dishes, Sauces, Garnishes Communicate with the service staff as to how to put the food down on the table

5. Basic Presentation Techniques Symmetrical compositions have equal numbers of shapes on both sides of a middle (odd numbers) Asymmetrical are described as more natural, no clear midpoint Contrasting elements oppose each other Complimentary elements harmonize, colours may be of the same hue Leave some space unfilled & create a focal point HOT PLATES—HOT FOOD, C OLD PLATES—COLD FOOD

6. Molding and Shaping The aim is to create height on the plate and to provide structure for the eye For runny foods, bowls, cups, napkins must be used Some foods can be naturally piped to create borders and framing Make nests with pasta and grains Use cutters to shape some food Cutting and Slicing Slices consistent Tougher and cured meats should be sliced thinly Strive for clean edges, no zig zags Give foods a little natural height by rolling the slices, piling neatly, or layering Use a complimentary base for thin-sliced meats, such as puréed vegetables or pilaf

7. What DO you see??

8. Symmetry or Chaos? One trend is for decorative saucing with more symmetry and planned design A new trend today is towards a more “authentic” or a rustic design, that looks less planned Think of the sauce as the paint and the plate as the canvas, the food is merely an accent

9. Stacking California Stack: The components of the dish are stacked in a ring mold, usually with the starch on the bottom, the vegetable, then the protein on top or skewed to the side.

10. Deconstruction This presentation method concerns deconstructing a “classic ” dish into it’s basic parts, that will then be reconstructed by the diner. When reconstituted it should taste similar to the original plate. Usually done in odd numbers.

11. Ménage A Trois Another fairly new concept is to plate a dish “three ways ” All 3 dishes should be small bite or two, normally the same protein The aim is to give the diner a variety of comparisons of the same main ingredient

12. Hold the Sauce… Sauce should act as an enhancer, not only in flavour put also in colour and texture . Beef with beef, chicken with chicken, etc. Never let the sauce overpower the main, or let it cover it’s appearance. Viscous sauce on the bottom, chutneys, relishes and thicker ones dolloped on top Will intensify, add palatability, color, contrast, luster and sheen

13. Garnishes Must be edible Serve a function Add height Positioned for maximum effect Should look fresh Do not detract from the focal point All of these plates are JUNK FOOD!!

14. Pushing the boundaries Alinea – Chef Grant Achatz 3 Michelin Stars Blue Hill Farm – Chef Dan Barber 1 Michelin Star Faviken – Chef Magnus Nilsson 2 Michelin Stars

15. A final note DON’T: Put an even number of items on a plate Hide your main course in sauce Use inappropriate plates. DO: Use garnishes you’ll actually eat Use large, white plates to plate your food. Work with “white spacing” on plates Mix the size & shape of plates Serve bright, contrasting colors