Source
r/KitchenConfidential•
Insanire

Hey guys, I know a lot of you are more experienced than I am, so I'm hoping you might be able to give me some advice on plating and presentation...

I'm not formally trained, for starters. I don't consider myself a chef, nor do I refer to myself as one, despite comments from others. But I am a cook, working at an upscale senior living facility in Boston, and while my food is always on point, I'd like to make it look nicer before going out to the residents. they say you feast first with your eyes, or something. But I'm not really sure what to do, and I know our budget wont allow for frivolous garnishes. Any advice?

Posted May 9, 2015, 12:58 AM UTC

510
WHWonKa•

cut everything on the bias.

4
InsanireOP•

Good idea, thanks!

2
erikpotter82•

Garnish with ingredients from the dish, build elevation, and remember that negative space is your friend. Also come up with some cheap sauces that pair well with the dish and swirl them around the plate.

4
InsanireOP•

Seems like some sensible advice, thank you!

2
jay_emdee•

Keep garnishes off the rim of the plate.

3
InsanireOP•

That make sense, thanks!

2
Pavswede•

herb oils for garnish, scallions cut on a bias, fresh herbs (chiffonade mint/basil, whole parsley/cilantro/oregano leaves, minced chives), fried things like frizzles leeks, potato skins, fried sage leaves, fried beet chips, or julienne carrots. Throw a few fresh arugula leaves on top or some shaved radishes. Pickle leftover swiss chard stems, radish, turnip. Use carrot tops.

Garnishes don't have to be pricey and can often be made from what you might be otherwise throwing away.

3
InsanireOP•

That herb oil is a good idea. I want more fresh herbs in the kitchen, anyhow... maybe I can make some nice herbed oils, and some herb garnish.

Thank you for the advice!

2
Needhelp8530•

Some things I like to remember when plating:

  1. Avoid symmetry. It usually fails;food isn't perfect or symmetrical.
  2. The rule of 3's is important. Or really just odd numbers. Goes back to the symmetry.
  3. Keep in mind how it's supposed to be eaten. Like, don't pile a steak directly on top of a pile Of mashed potatoes. It will make a Mess. Rather, make a pile of potatoes and lean the meat up on the side of it, if you're trying to achieve height.
  4. Always use edible garnishes. No whole sprigs of Rosemary, no pineapple tops.

Those are just my random thoughts! Cheers and happy plating!

3
InsanireOP•

Always use edible garnishes. No whole sprigs of Rosemary

:( but I would eat that...

Seriously though, thanks for the reply, I think it will help a lot.

2