The Art Of Plating


Wouldn’t it be wonderful if your food was visually appealing and delicious too? This is called the art of food plating that originated in Europe and dates as far as the 1500s. As history mentions, Marie-Antoine Careme was supposedly the first celebrity chef to have invented the art of plating. Bringing designs on a plate was revolutionary and aesthetically appealing in every way. He was also known to have been a chef to notable personalities like Napoleon Bonaparte. The art of plating since then has become the most important element of fine dining.

Passionate foodies will perhaps know more about fine dining these days. Plating is pure art in every way. Foodies all over the world are now travelling across borders in search of something that not only captures their taste buds, but also their visual senses. Putting food to look delightful can also be quite a challenge. Nothing was ever created in a day -- -- well not even Rome!

Chefs including the Michelin star celeb chefs have been putting their art on a plate. To start with you need a few basic kitchen tools to help you display your culinary skills.

  • ✔     A Metal Spoon to spread out the dip.
  • ✔     A Squeeze Bottle to create finer detailing or dots on the plate.
  • ✔     A Ring Mound to help the food stand balanced on one another.
  • ✔     Tweezers to place the tiniest element (a mint or a coriander leaf) on top of the food.
  • ✔     A Clean Cloth to wipe out any finger prints off the plate

There are a couple of basic elements that goes into food plating.

  • ✔     It all starts with a framework and an idea. That is the blueprint of your plating. Putting an execution of your vision can be a challenge. You can always have a spare plate to roughly try out what you were thinking. It can help you focus on a lot of required elements.
  • ✔     Know your colours, textures and shapes. Plating is only to play with the mentioned elements. It is also important to remember that the plating is about making your food look pretty and balance the flavours too. Keep these two things in mind and you are ready to capture their senses.
  • ✔     Portions can be a tricky thing to handle while plating. Keep a nutritionally balanced plate such that the foods complement each other. Watch out for the placement of the carbohydrates, starch and protein foods on your plate.
  • Keeping the key ingredient as a “star” of the plate along with the “support cast” will need a little bit of practice. Don’t forget to beautify the garnish and the sauces that you have placed in the end. Voila!