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Originally Posted by maniclowery  I feel allot of chef's try to achieve this, at least in the Chicago area and where i am now. The age old question "three baby carrots tied with scallion or four". this goes deeper and deeper. To me to use food and show it for the beautiful art it is. To show a garden of eggplant, tomato's, basil, and scallions in your presentation of eggplant Parmesan the dish. Food does have a natural beauty. Do i put a sauce within a sauce and pull with a toothpick for my artistic display on the plate, or do i drizzle both sauces for a rope display? Is this what you mean? I remember a chef i worked for at a holiday inn always talking about "asymmetrical and symmetrical types of garnishing" This is what i understand you to be talking about. These are words i haven't heard in a long time lol. Rustic as in asymmetrical. Below is a pdf you should check out. I found it on the net and thought it was interesting. http://www.therestaurantschool.com/I...esentation.pdf  |
I'm asking about, if this makes any sense at all, using the ingredients themselves to create the visual appeal of the dish. What comes to mind at the moment(because I've got one in the oven right now) is a roast quail with the only garnish on the plate being the carrots, shallots, potatoes, garlic, thyme, sweet onions, and celery from the bottom of the roasting dish.
No sauce flourishes, no deconstruction, no raw herbs gently gracing the top of the bird. Just food, as it came from the oven, and placed with artful purpose on the plate.
Sort of how my mom's dinners would look if she knew how to plate.
