11 tips for plating like a professional chef

11 Tips for Plating Like a Pro Chef Copy Cwp April 8, 2018 No Comments Sure, you could pile some roast chicken and mashed potatoes on a plate and call it dinner. But maybe you want to take it up a notch the next time you have guests or just want to practice plating your next dinner like a pro. Chefs Thomas Keller, Rick Bayless, Todd English, Wylie Dufresne and seven other superstars tell us how they organize their dishes. You don’t need an advanced degree in art to make your dinner look amazing. How to Plate Like a Chef 1. Arrange in Odd Numbers “Weirdest is best: Things in even numbers look strange on a plate. So if you’re putting scallops or spoonfuls of sauce [on the plate], put 3 or 5, not 2 or 4.” Rick Bayless Chef and owner of Frontera Gril and Topolobampo, Chicago. 2. Use a white backdrop To make the colors of the food really stand out, present your food on a white plate, like Chef Charlie Palmer does in his New York restaurants. “Everything looks better using bright white china. When you use a bright white plate, the food really stands out, its colors seem more vibrant, and it makes the food look more appealing. It seems simple but it’s true” – Charlie Palmer, Chef and Owner of Aureole and the new Charlie Palmer Steak, in New York City. 3. Play with all the senses “We must please our eyes, our sense of smell, the texture, the touch and the feel of the mouth, which are all factors that go into the art of plating. [But] One thing you don’t want to do is add a garnish solely for the sake of adding color. For example, I have seen people put red pepper or to add color and has nothing to do with the composition of the dish. “You must take into consideration the balance and texture of each of the ingredients and the role they play in the representation of the dish.” Todd English, founder of Todd English Enterprises, Chef and owner of Figs and Olives restaurants, New York 4. Channel your artistic side “Using the plate as a canvas is key to mastering the art of plating. I like to use sauces, sprouts and garnishes, to frame the focal point. It’s all about proportions and really following your instincts. Sometimes I need to take a few steps back to look at the plate as a work of art; sometimes you need a little distance. Susur Lee, Chef-Owner of Toronto’s Lee, Bent and Luckee, Singapore’s TungLok Hee and the upcoming Lee Kitchen at Toronto’s Pearson Airport. 5. Change your tableware “A simple way to make your plating technique more interesting is to change the tableware. Look beyond the traditional plates and bowls, see what else is available. For example, a plate that is usually used to serve cheese, can be used for a first course. Chef Wylie Dufrense, Chef and owner of WD – and Alder in New York 6. Keep it Simple: Less is Better “Plating really depends on the occasion, plating for the Christmas dinner, it will be different from a plating for a birthday celebration. For everyday plating in our house, it should be all about simplicity: the less on the plate the better. If what you want is something refined, put the protein on the plate, and the vegetables in small bowls on the side. The protein will then be the focal point. Simplicity is always beautiful. One thing to keep in mind, however, is that the approach The main thing should be the quality of its ingredients and the execution of the cooking technique used.” Thomas Keller, Chef and owner of Thomas Keller restaurants including French Laundry in Yountville, California and Per Se in New York City. 7. Add height “Use the outside edge of the plate as a border, as well as a frame. I usually like to stay inside that frame. Another tip is that sometimes adding height makes a dish look more interesting” Susan Feniger, co-chef and co-owner of Border Grill and Mud Hen Tavern Restaurants in Southern California and Las Vegas 8. Build up flavorful bites “I like to build a dish by layering all the components on top of each other.” Alex Guaranschelli, Iron Chef, author of “Old-School Comfort Food,” and chef, Butter Restaurant in New York City. 9. Take ideas from nature “Food must be created with passion, thought and technique, but brought to the end with a light hand, in the direction of nature. Colors should reflect the seasons, with contrasting light and dark tones that evoke emotion. In the end, keep it simple, and let the ingredients be stars.” Travis Swikard, Chef, Boulud Sud, New York. 10. Make sure the garnishes harmonize with the dish “For more elegant plated desserts, I like to use a low-key wow factor, which is usually made up of multiple garnishes, all of which make sense with the dish. For example, if you have strawberries as the focus of a dessert, add strawberry chips, a strawberry sauce or a powder or small dice. Garnishes should be something that adds a layer of texture and excitement but is in total harmony with the o other ingredients. Also, they should be easy to eat. Karen Hatfield, owner and pastry chef at Hatfield, The Sycamore Kitchen and Odys and Penelope, Los Angeles. 11. Use contrasting colors “Apart from taste, food enters through sight. The first thing I think about is color: you have to have a good balance of color on the plate. The contrast of colors brings the dish to life. Kuniko Yagi, chef, from Hinoki and the bird, Los Angeles