Start with drawings and sketches to visualise the plate. Find inspiration from a picture or object. Assemble a ‘practice’ plate to work on executing your vision.
Select one ingredient to focus on and use space to simplify the presentation. Clutter distracts from the main elements of your dish and might confuse the diners on what to focus on.
Play with colours, shapes and textures to ensure diners are not overwhelmed. The presentation should never overpower flavour and function.
Ensure there is the right amount of ingredients and the plate complements the dish, not too big or too small. Strike the right proportion of protein, carbohydrates and vegetables to create a nutritionally balanced meal.
Ensure the main ingredient stands out and pay equal attention to the ‘support’. This refers to the other elements on the plate such as garnishes, sauces and even the plate itself.
The classical plating technique uses the three basic food items of starch, vegetables and main in a specific arrangement. A simple guide to a classical plating is to think of the plate as the face of a clock.
Cleverly cut or sculpted ingredients can enhance the visual appeal of dishes. Slice fillets of meat at a bias to show doneness and quality. Sculpted food also provides height and structure and keeps the plate neat and clean.
Create accents in the form of dots on the side of the plate or as a character on one side of the plate. When applying a sauce, lightly pour or drizzle it on the plate either over the dish or underneath.
Garnishes serves as an accent to perk up or highlight the colour of the main dish. It’s meant to enhance and match the flavours of the dish, not overpower it. Here are some simple guidelines to applying garnishes:
The elements of plating are just one way to whet your diners’ appetites. Learn how to create a balanced menu that will tempt a wider range of diners.Want more articles and recipes like this?