It’s no coincidence that most restaurants use white plates for serving. It’s a perfect, blank canvas that anything can look good on. That being said, why don’t more of us follow their lead? Not much makes me crazier than when I see a beautifully made dish, that’s been plated on a plastic purple Barney plate. Gross. So here are a few simple rules you can follow to up your plating game:
Don’t overload the plate
Not only is it ugly to see a plate loaded like you’re at the buffet on a cruise, but it’s also unnecessary and way unhealthy to eat like that. Ok, I realize the unhealthy part has nothing to do with presentation, but I couldn’t help myself.
Keep it simple
Similar to not overloading, but to me it means every itemdoesn’t need to go on the same plate. Salad while delicious more often than not should go on a side plate rather than make a mess of the entrée.
Never plate to the edge
Gives yourself a clean border around the food – and if you drip there, wipe if off.
If possible, give your dish some height
Height is good, and while you can’t always get there (soups, crepes etc) , the easiest way is to plate things ‘on top’ of one another. Rather than mashed potatoes and grilled salmon side my side, try putting the salmon on top of the potatoes.
Think contrasting textures & colors
Is there something you can use that’s texturally different, but also makes sense to add? Like a little sprinkling of those crunchy French Fried onions looks nice and add some great crunch to many items.