Sure, you could pile some roast chicken and mashed potatoes on a plate and call it dinner.
But maybe you want to up your game next time you have guests over, or just want to practice plating your weeknight meals like a pro. We
asked chefs Thomas Keller, Rick Bayless, Todd English, Wylie Dufresne and seven
other superstars how they arrange their plates. Turns out you don't need an
advanced degree in art to turn your dinner into a gorgeous presentation. Pick
and choose your favorite tips from these smart pointers:
Arrange in odd
numbers
A trio of enchiladas by chef Rick Bayless. Source: Picasa / Today
“The
odder the better: Things in even numbers look strange on a plate. So whether
you're putting scallops or dollops of sauce [on the plate], put three or five,
not two or four.”
Rick
Bayless, chef and owner of Frontera Grill
and Topolobampo, Chicago
Use a white backdrop
To make the colors of the food really pop, present your dinner on a white plate, as chef Charlie Palmer does at his New York City restaurants. Source: Today
“Everything
looks better using brilliant white china. When you use a bright white plate,
the food really stands out, its colors seem more vibrant, and it makes the food
more appealing. It seems simple, but it's true!”
Charlie
Palmer, chef and owner of Aureole and the
all-new Charlie Palmer Steak, New York City
Play to all the
senses
Grilled lamb with couscous and carrot puree at Ça Va Brasserie in New York City. Source: Today
“We
must please our eyes, our sense of smell, texture, touch, and mouth-feel, all
of which are factors that play into plating or creating our art. [But] one
thing you do not want to do when plating is to add garnish just for color. For
example, I see people putting red pepper in everything for a pop of red, and it
does not always complement the taste of the dish. You must take into consideration
the balance and texture of each ingredient and how it plays into the
composition of the plate.”
Todd
English, founder of Todd English
Enterprises and chef-owner of restaurants including Figs and Olives (multiple
branches in U.S. and overseas) and Ca Va Brasserie, New York City
Channel your artistic
side
Caramelized pannacotta with rum and milk foam at Bent in Toronto. Source: Today
“Using
the plate as a canvas is key in mastering the art of plating. I like using
sauces, sprouts and other garnishes to frame the focal point. It’s all about
proportions and really following your instincts. Sometimes I need to take a few
steps back to look at the plate like a work of art; sometimes you need a bit of
distance. I like putting dishes on top of burnt parchment paper or large edible
foliage such as perilla or maple leaves. To ‘burn’ the paper, heat up a dry
frying pan and put your dry parchment paper in until it starts to brown. You
can cut this into different shapes and use it as a presentation.”
Susur
Lee, chef-owner of Toronto’s Lee, Bent
and Luckee, Singapore’s TungLok Heen, and the upcoming Lee Kitchen at Toronto’s
Pearson Airport
Change up your
plateware
Roasted quail at Alder in New York City. Source: Today
“A
simple way to bring interest to your plating technique is to change the actual
plate. Look beyond traditional vessels like plates and bowls and see what else
you have available. For example, a slate board traditionally used as a cheese
plate could become a new way to serve a first course. At Alder, we use those
slate trays for dishes like roasted quail and even our tomato crostini.”
Chef
Wylie Dufresne, chef and owner of wd~50 and Alder
in New York City
Keep it simple: Less
is more
Chef Thomas Keller's famous poulet roti (roast chicken). Source: Today
“Plating
really depends on the occasion. How you’d plate for Thanksgiving would be
different than plating for a birthday celebration. For everyday plating at
home, it should be about simplicity: The less on the plate, the better. If
you're aiming for refinement, just put the protein on the plate and place the
vegetables in small side bowls. The protein then becomes more of a focal point.
Simplicity is always beautiful. One thing to keep in mind, though, is that your
primary focus should be the quality of your ingredients and execution of your
technique used in cooking.”
Thomas
Keller, chef and owner of the Thomas
Keller Restaurant Group, which includes the French Laundry in Yountville,
California, and Per Se in New York City.
Add height
Avocado and tomato salad with bacon vinaigrette at Border Grill. Source: Today
“Use
the outside rim of the plate as a border, like a picture frame. Typically I
like to stay inside that frame. Another tip is, sometimes adding height can make
a plate look more interesting. By layering or stacking ingredients you can give
the dish more depth.”
Susan
Feniger, co-chef and co-owner of Border
Grill and Mud Hen Tavern Restaurants in Southern California and Las Vegas
Build flavor-filled
bites
Chef Alex Guarnaschelli of Butter in New York City plates her dishes architecturally to maximize flavor intensity. Source: Today
“I
like to build a plate by layering all of the components on top of one another.
It traps the eater into getting all of the flavors in every bite!”
Alex
Guarnaschelli, Iron Chef, author of “Old-School
Comfort Food,” and chef, Butter Restaurant, New York City
Take cues from nature
Horiatiki, a classic Greek salad made with campari tomatoes, Greek feta cheese, kalamata olives, English cucumbers, green pepperoncini and sliced red onions, at Boulud Sud in New York City. Source: Today
“Food
should be created with passion, thought and technique, but plated with a light
hand, with direction from nature. Colors should reflect the seasons, with
contrasting light and dark shades that evoke emotion. In the end, keep it
simple and let the ingredients be the stars.”
Travis
Swikard, chef, Boulud Sud, New York City
Make sure garnishes
harmonize with the dish
Coconut custard macaroon by pastry chef Karen Hatfield of Hatfield's in Los Angeles. Source: Today
“For
fancier plated desserts, I like an understated wow factor, which is usually
composed of multiple garnishes, all of which totally make sense with the dish.
For example, if you have strawberry as a focus in the dessert, then
incorporating a strawberry chip, strawberry-infused tuile, sauce, powder or
small dice is something we might do at Hatfield’s. Garnishes should be
something that add another layer of texture and excitement but are in total
harmony with the other ingredients. They should also be easy to eat. If someone
lifts off a garnish and puts it off to the side, it’s overbearing.”
Karen
Hatfield, pastry chef and owner of
Hatfield’s, The Sycamore Kitchen and Odys and Penelope (opening December 2014),
Los Angeles
Use contrasting
colors
Skate wing with bright orange sambal sauce on a banana leaf at Hinoki & the Bird in Los Angeles. Source: Today
“Aside
from taste, we eat food visually. The first thing I think about is coloring:
You want to have a nice balance of color on the plate. For example, we serve a
skate wing at Hinoki & the Bird that is served with bright orange sambal
sauce on top and plated on top of a banana leaf. The skate wing doesn’t need a
banana leaf on the bottom, but it’s nice to have a contrast of color—chili
sauce is orange and green sets it off. It brings the plate to life.”
Kuniko
Yagi, chef, Hinoki & the Bird, Los
Angeles
By Ellen
Sturm Niz/ TODAY