basic theories of plating food

1. Making good food look better

2. 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. 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.  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.  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,
COLD PLATES—COLD

6. 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
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

8. 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. 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.  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.  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. 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.  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. Alinea –
Chef Grant Achatz
3 Michelin Stars
Blue Hill Farm –
Chef Dan Barber
1 Michelin Star
Faviken – Chef Magnus Nilsson
2 Michelin Stars

15. 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