[panini]

No, they would be just GOING OFFwhen you didn't expect it !and probably the missles right after

[panini]

I'll accept any way the chef brings a plate to me. I have had problems with contrasting stacks from soft to brittle. Not pleasant to eat.
I layer desserts, I might go tall on a garnish.

[ED BUCHANAN]

I have noticed the same thing over the years in many places. I think it may revert to the male superiority ego.Dont forget chef in french is chief and for a long time it was considered men to be chief By standing up we make a statement that we are above all. This is only a theory on my part. I have plated both ways depending on the course and what entree I am serving. I also keep in mind the ability of my servers, and type of clientel.
chefed

[morffin]

Originally Posted by foodpump

But here's a point to ponder on:

If a woman Chef got to run the Pentagon, would the missiles be differently shaped?

................................Unstacked, not silicone.
I would go for the bun in the oven look and give birth to the bomb only after intense labor.......

[Andrew563]

I have been really looking at my presentation and plating style after I recieved that comment. Some stuff I do go vertical, I have a skewer dish that I stick into half a granny smith apple , but, I also have stuff that is all one level. For me, its what looks best.