Art Chowder September | October 2016, Issue 5 | Page 57

H

ave you ever wondered what thought and structure are behind any masterpiece of plated
food? What methods and processes are used to create such visually stimulating pieces? What amount of
passion must be unleashed or how much chaos must be harnessed to allow such beauty to be presented
to the masses. Conventionally, most artists are allowed color, texture as well as any additional factors that
may be specific to their chosen medium and are restricted in some way or another by the ‘canvas’ they
work upon. Like most artists, chefs also have a canvas to deliver their methods, passion and chaos...the
naked plate.

First impressions are of the utmost importance, and with food presentation it allows our audience
to eat first with their eyes. Once the visual feast has been granted to our guests, chefs have another unique
component that we are allowed to deliver. Taste. The
chef ’s art must not only allow escape into the presented
dish, but must grant satisfaction with every bite that follows.

Food presentation is the art of modifying, decorating or arranging food that enhances its aesthetic appeal;
this is known as plating. With that in mind lets take a look
at some important factors that contribute to the finished
plate:

Emphasis is on the main ingredient- the one that
is to be showcased. Chefs attempt to allow the most space
making it essentially the most attractive piece on the plate.
In classical plating there are three primary elements of a
dish: main, starch, and vegetable(s). Using a clock-like
process we place the main ingredient between 3- 9, a starch
between 9-12 and vegetable(s) between 12-3. It wouldn’t
matter the course you are serving but always serve the
guest at 6 O’clock. This offers them the best view of the
plate and ensures the main ingredient stands out from its
September|October 2016 57
surroundings.