Plating / Presentation ideas

Parisbound,

I understand your frustration as it took me a while to understand this as well. You can look at magazines and books for inspiration but what it really comes down to is that you need a set of rules.

In America there seems to be trends more than rules. Everything is in the centre of the plate, in towers of varying heights. Though there seems to be a certain ennui with this style from a professional's standpoint, it is still the prevailing one.

A highly respected French chef recently taught me his principles of presentation. I hope this helps you.

The first one is to present 2 elements, side by side with the sauce in the middle. For example, a meat sitting on a dice of potatoes, opposite an artichoke heart containing peas or baby veg whathaveyou.

The second is the triangular shape. Three elements on the plate, sauce in the middle.

The third is called en jardinière. The protein is in the centre with the sauce, likely sitting on the starch, and the veg are scattered around, either close or on their own circumference.

Whatever pattern you choose, just remember that there should be no food or sauce within one inch of the inner rim of the plate. It's amazing how clean plates look once you respect that rule!

Hope this helps.

Going out to eat is a great way to see different presentations.
When I was in school a group of us went to lunch and dinner a few times a week together at different places (never the same one twice) and all ordered different items. We all observed each others presentations as well as sampled each dish.

A pasrty che once told me to make the plate sexy.
thin slices are sexy
smooth lines are sexy
odd numbers are sexy

But keep in mind that taste is king!
Also be careful about making the plate too busy.
Sometimes less is more.

Lates
Jon