Want To Plate Like a Professional Chef?


Edible flowers and plants

Want to impress dinner guests — and elevate the class and finesse of your restaurant’s (or even your event’s) snack and food options? High-class chefs Graham Elliot and Gordon Ramsay, for example, impress the importance of aesthetics and presentation when judging foods on the hit television series, Master Chef. How can you present appetizers, meals, and desserts like some of the world’s most famous chefs?

Use Microgreens For Striking Colors and Food Accents

One of the best ways to present simple foods, like soups, appetizers, and even main dishes, is to carefully consider texture — and do what you can to vary textures, heights, and make food dishes visually compelling. If you are serving a red pepper soup, for example, adding basil or a bay leaf can give it sophistication and class. Top steak or proteins with microgreens, such as arugula, fennel, or cilantro, for a striking plate.

Think About What’s Not On the Plate

Too many chefs and restaurants forget to take advantage of what’s not on the plate — or, in other words, fail to use negative space to emphasize foods and desserts. “Negative space always enhances the plate and enhances the perspective of the food,” Yahoo Food explains. This works particularly well with foods that are already bold colors, such as pink or orange.

What Single Thing Adds Instant Class To Desserts?

Candied flowers, crystallized flowers, or even edible flowers take pastries, cupcakes, and desserts in general to the next level. Candied flowers, for instance, are typically coated in sugar — giving them the appearance of being coated in ice or dew drops.

Impress your friends, family, and/or patrons with stunning plating. Complement tasty foods with amazing aesthetics. Use micogreens to jazz up soups and proteins, and use sugared flowers to give cakes a unique and compelling look.

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