As the adage goes, you eat with your eyes first. The desire to consume food is directly proportional to how good the food looks. This is the case whether you are in a restaurant or at home by yourself. You need to plate your meal in a way that is impressive at all times. It requires a nice balance of strategy, creativity, and cleanliness. Given that it is a form of art, your plating style will be unique to you, though you can borrow some ideas from the pros. Below are a few tips to help you plate like the pros.
Food plating tips
Pick your plate
Choosing the perfect plate that you will serve your food on is the first step to plating like a pro. In art terms, you can view the plate as the canvas and your delicious food as the medium. Consider the shape, size, and color of the plate, as all these factors will have an impact on how the dish will appear. In terms of color, you can simply choose white to be on the safe side. This is because the white color gives a sharp contrast with the color of the food, which draws all the attention to the food as opposed to the plate.
Choose a focal point
When plating your dish, you should designate a focal point that you will work around. It can be any part of your meal, but most pros usually use proteins as the focal point. A steak that is grilled perfectly, for example, can be the main attraction, with the accompanying vegetables and other aspects of the dish playing a supporting role.
Give the food some texture
The food texture has an effect of creating an immediate attraction to the eyes of the consumer. You should try to play around with the texture to create this amazing effect. A few examples include making the skin of your roasted chicken extra crispy, sprinkling chopped chives on the food, or topping up with your favorite cream. You can also pair textures that are contrasting on the same plate to make it visually intriguing.
Group in odds
A general rule for grouping is that you should use groups of odd numbers. Groupings of threes or fives will work best as they create a lack of balance, which is naturally more appealing. This is more of the case when dealing with proteins like shrimps and scallops.