Plating in culinary arts refers to the art and technique of arranging and presenting food on a plate in an aesthetically pleasing manner. The art of plating is more than just putting food on a dish; it’s an entire discipline that can greatly influence the dining experience. Plating significantly impacts the diner’s first impression of the food.
Principles in the art of Plating
BALANCE AND SYMMETRY
A visually balanced plate often feels more appetizing. This can mean symmetrical placement or an intentional asymmetry that still feels harmonized.
COLOR CONTRAST
Use a variety of colors not just in the food but also in the garnishes and the plate itself. Color contrast when used in the art of plating makes the dish pop and appear more vibrant.
TEXTURE
Incorporate different textures in your presentation, like smooth purées next to crunchy elements or crispy items alongside soft ones.
NEGATIVE SPACE
The space on the plate where there’s no food is as important as where the food is placed. This negative space helps the eye focus on the food, making the presentation less cluttered and more elegant.
HEIGHT
Adding height to elements on the plate can create visual interest. By using the art of plating, this could be through stacking components or using items that naturally have height, like microgreens or a sprig of rosemary.
FLOW & MOVEMENT
Food should be placed in a way that the eye can easily follow, creating a sense of movement or story on the plate.
Techniques
Saucing
Sauces can be drizzled, dotted, or brushed onto the plate in various patterns like waves, spirals, or lines. Techniques like the back of a spoon drag or a squeeze bottle for precision.
Layering
Creating layers or deconstructing a dish can offer both a visual and textural surprise when eating.
Garnishing
Garnishes aren’t just decorative when using the art of plating; they should complement or enhance the flavors of the dish. Think of microgreens, edible flowers, citrus zests, or herb sprigs.
Smearing
Using a spoon or the back of a knife to spread purées or sauces across the plate can add an artistic flair.
tools & equipment
Squeeze Bottles
For precise application of sauces.
Tweezers
For placing small garnishes like microgreens or flower petals with precision.
Ring Molds
To shape components like mashed potatoes or salads.
Brushes
For painting sauces or creating artful designs with oils or syrups.
