The document provides tips for plating food to improve its visual presentation. It discusses using white space on plates, balancing elements according to BUFF principles (balance, unity, focus, flow), considering height, symmetry, contrast and focal points when composing dishes. Garnishes should be edible and enhance rather than overpower the food. Plating techniques like stacking, deconstructing dishes and presenting multiple versions encourage diners to engage with the food in new ways. Color, texture and appropriate plating are emphasized as ways to showcase culinary creations.

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