Design Principles, Functioning and Non-Functioning garnishes, Plate and Bowl Selection, Sizes, Colors, Plating and Garnishing tips, and Videos

Chefs labor over their food for countless hours to create a moment of pleasure for their guests. Plate presentation is the final step that showcases their creations. Often taken for granted or left as an afterthought, plate presentation should highlight the quality of the food and preparation techniques while engaging the diner’s senses. Effective plating should be simple enough to execute on a busy night, yet stylish and visually appealing to the guest. Consider the plate with the eye of a photographer to create a composition that brings the various elements of the dish together in harmony. 

A winning plate presentation is rarely achieved on the first try. Imagination, trial-and-error, and brainstorming in a collaborative fashion often help to achieve successful results. Plate presentations begin with mastering the basics of proper culinary techniques, high-quality food, and plate selections that fit the style of the dish. 

The size of the plate is dependent on the style of the restaurant; for example, a family-style restaurant might use larger plates, while a restaurant that features small plates for sharing would logically use small plates. Fine dining restaurants tend to use oversized plates, for example, a 12-inch/30 cm dinner plate or a 7-9 inch/18-23 cm appetizer plate. 

Oversized plates act as a canvas providing negative space that frames the items, provides focus, and brings out the colors and characteristics of the food. 

Large plates also prevent crowding and food overflowing on the rim.  The size of the plate affects the perception of quantity and portion size because the larger the plate, the smaller the portion appears to the guest. Smaller plates, bowls, or ramekins can be nested to accent or highlight components. Japanese Kaiseki presentations use dishes of various shapes set on a rectangular underliner that emphasizes an asymmetrical or unbalanced, yet organic plate composition. 

The color of service ware affects the overall presentation as well as our taste perceptions and even our appetite. White plates are a traditional color favored by chefs because it makes the vibrant colors of the food more visually appealing to the guest. White plates are like a blank canvas that chefs can design without concern for color clashes from contrasting plate colors. 

Black plates provide an opposite contrast that can be used effectively with brightly colored foods. However, earth tones of brown, tan, warm gray, and greens that emulate the natural colors found in dirt, moss, trees, and rocks can be used when paired with the right food colors. Green foods, including salads and vegetables, pair well with yellow plates. Beige foods including pasta, chicken, and potatoes pair well with black and brown plates. Red foods including tomatoes, beef, and red sauces pair well on white plates, while yellow and orange foods including eggs, corn, and curries pair well with blue colors. 

Solid colors tend to dominate but some restaurants use patterns as a signature style. Some chefs today commission and even help design custom serving pieces and tableware.

Colors affect not only how the food appears but also how appetizing it looks to us. Foods with high contrast, for example, a grilled steak with asparagus, sweet potato puree, and béarnaise sauce on a white plate, usually appear more appetizing than those with low contrast, for example, pasta with a white sauce on a white plate. Foods served on white plates tend to enhance sweet flavors in food, while black plates bring out more savory flavors, and serving food on a red plate has been shown to reduce the amount diners eat. Service ware should be chosen to match the food, its shapes, and colors.

using texture as a garnish, keeping foods looking good, and having fresh herbs nearby

Essential Elements, Food Styling, Plating Tools, Dinnerware, and Edible Flowers

The way you present your food is what tempts customers to try a dish. We eat with our senses: what we see, smell, and feel. And in the age of Instagrammers and food bloggers, food plating and presentation matters more than ever.  

Food For thought… a garnish provides a positive, visual element that gives food a special finishing touch. It adds harmony to the organization of food on a serving dish. A well-designed garnish can provide a focal point to direct the diner’s gaze.

Most food presentations need to be garnished but not on all occasions. Adding another element may confuse the presentation rather than complement it. Accompanying vegetables, sauce, etc. can provide the interest, balance and color that are needed when many foods are presented.