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Why So Chintzy with Sauce?

post #1 of 4
Thread Starter 
I've been noticing a trend in upscale food presentation. Meats and other foods are served atop a little swipe of sauce put on the plate with a paintbrush.

As a diner, I have a few problems with this.

First, often the sauce is kind of dried out by the time it reaches the table due to being brushed onto a warm, or hot plate. This leads to scraping little chips of "sauce" onto my entree (or other thing) just to get a sense of the flavor profile the chef is aiming at.

Second, even if the sauce is not dried out, it's never enough to really swirl my meat into, then take a bite, relishing the mingling of textures (firm meat & silky sauce) and tastes. There's never enough to dip a piece of bread into.
If I ask for a side of sauce, not only do I get charged more, but it comes to the table in a little dish, usually cold. It just doesn't work.

Third, from a design point of view, it makes the dish look like it is served on a dirty plate. I know, I know, the plate was clean when the dish was plated, but first impressions lead my imagination in that direction. I know this is the latest trend, but does anyone really think about these issues before jumping on the "Sauce Swipe" bandwagon?

What gives?

Please, sir, can I have some more?

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
post #2 of 4
Small serving of sauce is a pet peeve of mine too. I think the trend seems to be to make you think it's something special to be reserved & doled out in small quanities. If & when it happends again just ask for more.

I am proud to say my exec chef does not go chincy like this.
Preparing a fine meal with quality ingredients is the most practical way we show our love. How we plate shows the depth of our caring.
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Preparing a fine meal with quality ingredients is the most practical way we show our love. How we plate shows the depth of our caring.
Reply
post #3 of 4
I'm not a huge fan of this either

I think a lot of these "trendy" chefs design the plate first and worry about the flavor profile second.

Some will say they want to showcase the main component and not overwelm it with a mass amount of sauce, and I'm fine with that as long as that component can stand alone and not require anything else to make it great.
post #4 of 4
At the restaurant I work at we often make designs on the plate before the item is place on top. The defence I provide is that the sauce is usually not so minutely portioned so there is enough to take advantage and taste the sauce we worked so hard on. Secondly, by placing it under the item and mostly around the item on the plate, this allows for a more controlled distribution of the sauce.

just my two pents
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