I'm trying to make my plates and platters look more appealing and professional. Would you have some suggestions please? I use minced chives, parsley, dried multi-colored bell peppers (Thomas Keller), pools of sauce, citrus etc. I'd like to find some more ideas that work because, under pressure, I'm not that creative. I'm a private chef who's better with flavors, I think, than presentations and complicated desserts. I'm taking some ideas from Art Culinaire, but what works for you and quickly??? I appreciate any help.

K.I.S.M. Keep it simple Mary. A scattering of appropriate herb either chopped or chiffonade. Whole chive sticks are cool as are basil tops and rosemary sprigs. I also like very thin curled strips of citrus peel. Don't over do it. Every time I see an elaborate garnish, I wonder how many people have had their paws on my food to make that sky high tower of whatever. Go for taste and understatement. p.s. When I say appropriate herb, I mean appropriate to the flavor of the dish.

[This message has been edited by mofo1 (edited 02-06-2001).]

Ditto
Danielle

Can I tell you the worst thing I have ever seen as a garnish? It's gotta be those slices of lemon curled over seafoods. There are tons of easy garnishes, not necessarily the trens setters but attention getting. I say the same as Moffo, too big makes you wonder, but something like fried tortilla triangles coming out of mashed potatoes or salad lettuce do the trick. I like to use the lip of my plate as well, sprinkle outside the lines with parsley or the main herb in the dish.

K.I.S.S. keep it simple sam, and please, try to use only edible garnishes. Chopped herbs, fresh fruit, fancy cut vegetables, Lotus root chips, or fried parsnips(these are almost da bomb)sliced thin and deep fried.

[Nick.Shu]

a good way to look at it is k.i.s.s. Also, remember, if you cant eat it, it shouldnt be there. By the same token, some chefs are of the believe that hot garnishes belong with hot dishes and et al.

The best way is to garnish according to the character of the dish.

[momoreg]

I agree with Nick. A garnish should have something to do with the flavor of the dish. It wouldn't make sense to use something as a garnish, simply becuse it's pretty.

What absolutely great ideas! A good way to start my work day with new ideas. Thank you very much!

[Mezzaluna]

I agree with Mofo1 about having their paws over everything- and so does Julia Child. You have to wonder how hot the food could be if it's overhandled. And, from time to time, I wonder where those hands have been!

[chefjohnpaul]

Along with garnishes make sure your plate visual has a flow to it. It should give a circular motion that takes you 360' even if things are not necissarily circular if you catch my drift. A center of the plate approach where things don't go over the rim of the plate and give a visual flow. If your presentation has plenty of color and the right balance you don't necessarily need a garnish.

Thanks for the great ideas! They've helped me a lot. Made an entree seafood salad yesterday (it's warm here) and part of the garnish was a thinly sliced watermelon radish. Have you seen them at produce stands? They're about the size of a large turnip...pale green outside, narrow band of white then deep rose colored inside.

Your suggestions were simple, straight forward and made lots of sense. Trying the deep fried parsnip today!

Mary, I'm a little presentation-challenged myself. I like the approach that Chef Michael Smith uses: Keep the rim of the plate clean. That's the classical presentation and it always works. He likes to stack his food but not because it's trendy. He does it because it keeps the food warmer. Also, at the risk of repeating what was already said, don't use a garnish that does not reflect the ingredients of your product. A rosemary sprig is ok if there's rosemary in your dish, particularly if it has a use (eg: a skewer). Whatever you decide to do, just make sure there's a reason your chosen garnish is on that plate.
Hope that helps!

[Chef David Simpson]

Multi color torillas deep fried and grind them up to minced texture- works good on Mexican dishes. Really thin slices of potato,length wise, dash of oil, parsly or any desired herbs; insert sprigs on a slice of potato then layer another slice, then put in convection oven until sides are brown- works good on vegge dishes. Both can be done in advance.

[shroomgirl]

I normally go simple and have different colors, textures and shapes on the plate as food....
BUT I've done mardi gras confetti around the edge of a plate for competition....yellow peppers, purple cabbage, parsley minced sprinkled around the lip of a Mardi gras dish...

[Chef Mark Hayes]

NO N.F.G.'s!
(non-functional garnishes)

Right CHEFGUP?