Welcome to Day 6 of our 20-Day/20-Part series of blog posts titled “Tips, Tricks, and Secrets of Professional Chefs”. In our last post, we looked at How to make Rice that’s Extra Nice.
Today, let’s take a look at one of my favorite things about being a chef, making…
Okay, we’ve talked about this idea before, but let’s really take a look at it a little closer… people eat first with their eyes.
Open your favorite cookbook, flip on your favorite foodie TV channel, or sit down at a “nice” restaurant, and you’ll see they have one thing in common: no matter what they’re serving, nobody’s just slingin’ it on the plate. Beautifully plated dishes, studied presented…sexy food…it sells the dish before you ever taste it.
(Just a note, before I get comments…sexy presentation will never, ever make bad, or even mediocre food, good. It will, however, make good food better, and great food amazing.)
So, there are three basic elements to consider when plating food…the shape and color of the food, the shape and color of the plate, & the position and spacing of the food(s) on the plate
A couple of simple rules of thumb:
Square food = round plate. Round food = square plate
Light food = dark plate. Dark food = light (white) plate.
Personally, I’m not a fan of multicolored plates, so I typically stick with black or white, as it keeps the focus on the food.
Also, your plate/bowl/platter is your frame, so make sure you leave a good margin around the edges to highlight the food. This in one reason that restaurants like to use over-sized plates, as it allows each item to be “framed” separately on the same dish.
A biscuit-cutter is a great tool for sexy food, and a pair chop-sticks are great for placing garnishes and toppings. Here, Chef Terry used a soup can, opened at both ends, to create these beautiful “cake towers”…
Also, think in three dimensions.
Sure, I can plop that steak down next to the mashed potatoes, and just pour sauce over the whole thing…OR, I can center the potatoes, rest the steak (sliced or whole) at an angle against one side, top with a little color, and drizzle it artfully with sauce (an inexpensive squeeze bottle or two is another must-have tool for pretty plating.)
Lastly, for a little extra eye-candy, give it a sprinkle or fresh chopped herbs, shredded or shaved cheese, or toasted sesame seeds.
- Keep your presentation clean and simple
- Use an odd number of ingredients on the plate to avoid symmetry
- Avoid moving things around once they’re on the plate, as this will simply make a mess. Visualize what your dish will look like before you start arranging it on the plate
- Don’t clutter the plate
- And, of course, don’t serve the food cold because you spent so long dressing it.
One last tip: if you have a somewhat colorless entree, like this tilapia filet, borrow some color from your veggies and use the less visually exciting component as a “frame within the frame.” Likewise, a little diced fresh tomato and minced basil is very pretty on the brown backdrop of a nicely seared steak, chop, or chicken breast.
As with almost any kitchen rule…you’re the chef, so do what you think looks good.
Whatever you do, take your food presentation to the next level, have some fun with it, and eat sexy!
Be sure to subscribe to our blog for updates, and come back tomorrow for Secret #7: Brown is Beautiful! (Secrets to a perfect sear)