Whether smeared and swirled across a white plate, stacked beneath a tower of flowers in a ceramic bowl, or strewn like debris atop the surface of a log, the way the food is laid out reflects an aspect of a chef’s craftsmanship that can be just as crucial as the ingredients in the dish.
We’re talking here about plating, gastronomic jargon for how a chef arranges the food before it is served. Naturally, every cook has to think about that, whether at Le Cirque or the Cheesecake Factory. But some think about it more than others.
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