sprigs and flakes make a bright, easy accent for many dishes, but
they can become boring quickly when overused.
By plating as creatively as possible, you can visually stimulate
your diner's appetite and imagination. The most exciting plate presentations
arouse interest and a sense of expectancy, then present food that
tastes as good or even better than anticipated.
Here are some of the principles to keep in mind as you design plates
presentation concepts are the same as those of fine art: the chef-artist
works with a palette of different colors, shapes, textures, and
flavors, and arranges them with the principles of artistic composition
in mind: balance, harmony, and contrast.
the rules are simple. The most important thing to keep in mind is
that the main ingredients remain the focal point. The way you showcase
them should never overwhelm, clash with, or obscure them.
to these simple concepts an attempt to avoid repetition and trite
standbys (such as the ubiquitous parsley), and you'll be able to
create attractive, enticing plates every time.
The most important, most dramatic tool a chef can use is the plate
itself. Wide choices in color, shape, and size offer a multitude
of opportunities to create harmony or contrast, or simply serve
as a blank canvas that lets the food speak for itself.