RADICCHIO VINEGAR
THYME OIL
Master the
#artofplating
CHICHARRÓN
Author:John McFarland
15 MONTH HOUSE
CURED PROSCIUTTO
DEER LICHEN
FERMENTED MUSTARD
SMOKED MAYO
PICKLED CHERRIES
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PEA SHOOTS
The art of plating food is
all in the details. The careful
layering of different textures
and colours to create a final
result that is as appealing to the
eye as the stomach. One chef
who appreciates the inherent
beauty of well-presented food
is David Mottershall, owner of
Loka. Loka burst onto the food
scene a couple of years ago as
a pop-up that went viral thanks
to the intricate plates shared
on his Instagram account as @
chef_rouge. He then parlayed
thousands of double-taps into
Toronto's first successfully
Kickstarter-funded restaurant.
The online fandom is a result
of the unique way that Mottershall
connects his hyper farm-to-table
philosophy with artistically playful
presentation.
In order to create this new
look, dubbed “new romanticism”
by food critics, one must begin
with the best of ingredients.
Mottershall recommends "finding
foods that have both contrasting
textures and complementary
flavours".
Unlike some chefs,
Mottershall’s inspiration for his
plates comes 100% organically
from the vision he receives
from the food itself. These are
not outlandish towers made
by wielding tweezers with a
surgeon's precision; they are
loving homages to the produce
itself, elevated by a painter's
sensibility into true works of
(delicious) art.
Of course, it is important
to remember that some of the
most delicious things in life are
not photogenic - and that's okay.
Your mother’s lasagna might not
look that good, but it is still a
wonderful thing.
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