PLATE PRESENTATIONS

Chefs labor over their food for countless hours to create a moment of pleasure for
their guests. Plate presentation is the final step that showcases their creations. Often
taken for granted or left as an afterthought, plate presentation should highlight the
quality of the food and preparation techniques while engaging the diner’s senses.
Effective plating should be simple enough to execute on a busy night, yet stylish
and visually appealing to the guest. Consider the plate with the eye of a
photographer to create a composition that brings the various elements of the dish
together in harmony. A winning plate presentation is rarely achieved on the first try.
Imagination, trial-and-error, and brainstorming in a collaborative fashion often help
to achieve successful results. Plate presentations begin with mastering the basics of
proper culinary techniques, high-quality food, and plate selections that fit the style
of the dish. Numerous plate traditional, contemporary, and international concepts
and templates are presented here that have

 ELEMENTS OF THE PLATE

A plate should engage the senses and draw the
diner into it much as a painting will draw in the
observer. The dish should be carefully planned to
balance tastes, textures, colors, and cooking
methods. Intertwine the components to bring a
sense of composition and harmony. The process
begins by incorporating the best and freshest
ingredients, executing accurate knife cuts, and
using precise cooking techniques that highlight the
quality of the food and the talents of the chef. The
dish is pulled together with sauces and other
complementary ingredients. The final touch is the
judicious use of garnishes. Each element should be
there for a reason, adding dimensions of flavor,
texture, and color that are in harmony with the
finished plate.  

Main Item
The main item is usually the focal point of the plate. On a savory dish, this is often
a protein such as meat, fish, or poultry that requires butchering skills, portion
control, and cooking techniques of the highest caliber, to achieve the desired results
that are essential to the success of the plate presentation. Vegetarian dishes
frequently highlight pasta, risotto, grains, and legumes, which are delicate items
that, once prepared and plated, must be served immediately to retain their fresh
appeal. Appetizers, including soups, salads, charcuterie, or small shared plates,
should be plated with care and precision for maximum visual impact. Fresh, crisp,
colorful salad greens with attractive garnishes, soups presented with the proper
consistency and adornments, and charcuterie precisely prepared and sliced, are
important for the opening of the meal. Desserts, as the closing chapter of the dining
experience, should include fresh, rich, and sweet flavors with textural variety
including cookies, crusts, and garnishes, bright color variance from the use of fruits,
herbs, and sauces, and visual appeal. Proper execution requires the crisp textures of
pastry, the smooth and creamy consistency of gelato or mousse, and colorful
garnishes of herbs. For appetizers and desserts that serve as bookends of a meal,
there may be one single focal point or several, in which case creative plating will
achieve the best results.

Supporting Elements
Vegetables and fruits often constitute the
supporting elements of a dish. Whereas
proteins tend to be various shades of brown,
beige, and white, fruits and vegetables add
color and provide a high visual impact.
Precise cuts help to create an elegant
presentation. Carefully controlled cooking
techniques will yield vibrant colors and
accents. Textures achieved through a variety
of cooking techniques include starches,
grains, and legumes prepared as smooth
purees, al dente pasta, and creamy risottos; or
as crisp textured fries, chips, and croquettes.
Supporting components provide height in the
form of mounded purees, pasta, and grains to
support the main item. They contribute to the
overall appearance by providing variety in
taste, color, shapes, and textures.
Sauces

Sauces tie the elements of the dish together providing color and luster. They should
be of the correct color, consistency, and texture. Sauce variations include compotes,
chutneys, or salsas, as well as the traditional brown, white, and butter sauces. Cold
sauces include vinaigrette, mayonnaise emulsions, purees, pesto, and coulis. Sauces
may be served under, over, or alongside the item and should have a light
consistency yet flavorful punch. The combination of 2 sauces on a plate, for
example, a chocolate sauce paired with a raspberry coulis adds

Garnishes

Garnishes provide color and a finishing touch to the dish. Choose items that are
appropriate to the dish and that echo some of the ingredients. They should be
functional, not merely a sprig of rosemary or a wedge of lemon, but incorporated as
part of the plate concept. A tuile cookie for enhancing a gelato dessert, a tempura-
fried Meyer lemon slice to complement a sautéed fillet of fish, or delicate micro-
greens to garnish a salad are all examples of functional garnishes. As the final touch
of the plate presentation, garnishes must be precisely prepped to maximize their
impact and give the plate the final visual pop.

PLATE SELECTION

Styles

Bambu Veneerware

Carefully consider your audience and the venue when choosing the style of service
ware. For example, a fine dining restaurant might consider china or porcelain that
conveys a sense of elegance. A casual
restaurant may choose ceramic or
stoneware that matches a more rustic
dining experience, while a quick-service
operation could opt for economical plastic
and melamine. An off-premise catered
venue might decide that eco-friendly,
disposable, and compostable service ware
made of bamboo or other recycled
materials is a good fit. Service ware also
includes materials like glass, wood, slate,
tile, and metals of cast iron or stainless
steel. Some chefs choose custom-made
plates as a way to distinguish their cuisine
using natural materials, reclaimed wood, or
architecturally unique designs that are as
artistic as the food itself. Plates and service ware come in a variety of geometric
shapes including classic round, as well as square, oval, or rectangular. They may be
teardrop-shaped, oblong, or spoon-shaped.

Plate Size

The size of the plate is dependent on the style

of the restaurant; for example, a family-style
restaurant might use larger plates, while a
restaurant that features small plates for
sharing would logically use small plates. Fine
dining restaurants tend to use oversized
plates, for example, a 12-inch/30 cm dinner
plate or a 7-9 inch/18-23 cm appetizer plate.
Oversized plates act as a canvas providing
negative space that frames the items, provides focus, and brings out the colors and
characteristics of the food. Large plates also prevent crowding and food
overflowing on the rim.  The size of the plate affects the perception of quantity and
portion size because the larger the plate, the smaller the portion appears to the
guest. Smaller plates, bowls, or ramekins can be nested to accent or highlight
components. Japanese Kaiseki presentations use dishes of various shapes set on a
rectangular underliner that emphasizes an asymmetrical or unbalanced, yet organic
plate composition.
Colors

The color of service ware affects the overall

presentation as well as our taste perceptions
and even our appetite. White plates are a
traditional color favored by chefs because it
makes the vibrant colors of the food more
visually appealing to the guest. White plates
are like a blank canvas that chefs can design
without concern for color clashes from
contrasting plate colors. Black plates provide
an opposite contrast that can be used
effectively with brightly colored foods. However, earth tones of brown, tan, warm
gray, and greens that emulate the natural colors found in dirt, moss, trees, and
rocks can be used when paired with the right food colors. Green foods, including
salads and vegetables, pair well with yellow plates. Beige foods including pasta,
chicken, and potatoes pair well with black and brown plates. Red foods including
tomatoes, beef, and red sauces pair well on white plates, while yellow and orange
foods including eggs, corn, and curries pair well with blue colors. Solid colors tend
to dominate but some restaurants use patterns as a signature style. Some chefs today
commission and even help design custom serving pieces and tableware.

Colors affect not only how the food appears but also how appetizing it looks to us.
Foods with high contrast, for example, a grilled steak with asparagus, sweet potato
puree, and béarnaise sauce on a white plate, usually appear more appetizing than
those with low contrast, for example, pasta with a white sauce on a white plate.
Foods served on white plates tend to enhance sweet flavors in food, while black
plates bring out more savory flavors, and serving food on a red plate has been
shown to reduce the amount diners eat. Service ware should be chosen to match the
food, its shapes, and colors.

Tools for Plating

There are a broad variety of tools that are used for plate presentations including
squeeze bottles, spoons, thin-offset spatulas, and brushes for applying sauces on
the plate. Tweezers and chopsticks assist in the placement of components and
delicate garnishes. Slotted, flexible fish spatulas work well for delicate fish and
similar items.  Stacking rings and geometric molds help to keep the food contained
and add height to the layout.   Although tongs are useful for sturdy items like steaks
and chops, small serving spoons should be used when plating delicate foods
including vegetables.
ELEMENTARY PLATING TIPS
Before beginning the plating process determine the focal point by visualizing how it
will appear or draw out a plate diagram. The focal point should be the highlight of
the plate and where the eye is drawn first. Bright or contrasting colors, elevation,
and food placement helps to highlight items. Usually, our eyes scan a food plate
much like a picture, from the lower left to the upper right. Photographers use this
idea when setting up a photo, called the rule-of-thirds, that divides a picture into
thirds both horizontally and vertically and uses the intersecting lines as focal points.
The alignment of the subject should be somewhere at one of these focal points and
usually off-center. This template can also be used when apportioning the quantity of
food on the plate, which as a general rule means no more than 2/3 of the plate
should be filled with food, while the other 1/3 of the plate is negative or empty
space.
Avoid the rim while creating a buffer zone
of ½ inch/13 mm of space from the rim to
the flat of the plate. Play with symmetry,
geometry, and sequencing of the foods.
Use color contrasts to add visual impact
and interest to the plate. Odd numbers are
more pleasing to the eye than even
numbers, so 3 asparagus spears versus four
are better. Remember to keep the
components of the plate in proportion to
each other to balance the presentation. Determine the focal points, lines, and flow,
as you apportion space to each element. Don’t crowd the plate; empty space will
reinforce the focal point.   Plate the foods simply without too much fuss or
busyness. 

Practical Plate Presentations

Food plating starts with the basics of functionality and practicality. Remember that
the dish must be easily assembled on a busy night. The vision of a plate presentation
is only possible to the extent of the quality of the food and the expertise of the
kitchen. The food must be prepared and seasoned properly with a fresh, appetizing
appearance.  Vegetable cuts should be clean and uniform and retain their bright
colors, sauces must have a proper consistency, and proteins must be browned and
cooked to the correct degree of doneness. Fundamentals for plating start with
serving foods on plates that are the correct temperature; hot food on pre-heated
plates, and cold food on chilled plates.

Establish a focal point, and compose the plate based on a central component. Create
variety in shapes, textures, colors, and flavors. Use molded forms when
appropriate, but avoid too many geometric and precise shapes that can make the
plate look like it was stamped with a cookie cutter. Odd numbers bring unity and
harmony to the plate and pull in the surrounding elements. Height creates drama so,
much like a sculpture, design the plate with a 3-D approach.

Simple techniques like fluffing salad greens, or overlapping slices of meat are
simple ways to create height. Use sauces to add color accents to the dish. Garnishes
should be relevant to the plate so avoid the use of whole sprigs of rosemary. Spices
and herbs on the edge of the plate should be avoided, however, the discreet use of
chopped herbs that are relevant to the dish are fine for adding color to the
composition.

Before the plate is presented to the guest, it must be examined and cleaned as
needed of excess food and smudges. Use mildly acidulated water with lemon or
vinegar and a clean, lint-free cloth to wipe the plate. The kitchen’s responsibility
includes how the plate is presented to the guest. In kitchen language, this is referred
to as the 6 o’clock plate position or the edge of the plate placed closest to the guest.
Traditional Plating
Traditional plating presents the food simply
by using a clock face as a guide. The entrée
or main focal point is served between 4 and 8
o’clock. The starch is plated between 9 and
10 o’clock and the vegetables are plated
between 2 and 3 o’clock. The sauce is served
either under or over the main item. This
simple presentation can be effective as long
as the elements are balanced. Use the rule-
of-thirds concept, overlapping the
components, and the plate as a backdrop to
frame it. Gain height by leaning the protein on the starch. The sauce will also act as
a tying element too.
Vertical and Horizontal Lines
Strong, clean lines that are vertical, horizontal, or angled, provide neat and logical
dimension to the plate. Lines can be created by the placement of proteins,
vegetables, or sauces. Patterns emerge by repeating these lines, and variety is
introduced through intersecting or overlapping lines. The monotony of repetitive
lines is interrupted by the addition of other food shapes and carefully placed
garnishes.
Arcs, Swooshes, and Swirls
Arcs, swooshes, and swirls soften hard angular lines of the plate giving them
fluidity and movement in appearance. Sauces and purees are commonly used to
create curves. They may be juxtaposed with other plating designs including straight
lines, or they may be layered to add height and dimension to the plate. Some styles
of arcs use an off-centered approach that creates tension and draws the diner’s
attention to them. Another example of an arc is the golden ratio, a spiral pattern that
is found in nature, including snail shells and sunflowers, and used in art and
architecture.
Stacked Plating
Stacked plating brings height and
drama to the presentation by
layering the components in a
vertical style. Items can be
layered either free-form or with a
mold, but to avoid the cookie-
cutter effect, vary the ingredients
to create different shapes and
colors. The focal point of the
stack should be off-center,
usually to the left, with added
garnishes and sauces to create
variety and strength in the presentation. Crisp textures can be added at the base, in
the form of pastry or vegetables, or as a garnish, in the form of vegetable chips or
crisps.
Soft textures, for example, purees of root vegetables, provide a base and double as
an anchor to support the main item. Break up round or square geometric shapes with
vegetables, pasta, grains, or other items. Sauces provide an accent and help to pull
the dish together. Avoid the bull’s-eye effect when stacking by adding garnished
elements cut into various shapes or use a saucing technique that breaks the round
shape.
Trios
Popular for small plates and samplers, trios are another approach to plating that
uses odd numbers and negative space. A plate of trios may include a seasonal item
prepared in three different ways. It may incorporate hot and cold temperatures. It
also is an opportunity for a chef to display multiple creative pairings and
preparations. Trio plating can be done in a linear fashion, a triangular pattern, or
even free-form style.
Deconstructed Plating
The concept of deconstruction re-imagines the elements of a dish in a new light.
When presenting a deconstructed dish, it should hold the flavors and textures of the
original inspiration (often a classic preparation), while creating a connection to the
modern interpretation. Deconstruction is not merely serving separate elements of a
dish on a single plate; rather a unified concept is woven throughout the plate.
Desserts are good candidates for the deconstructed approach; for example, a
strawberry shortcake can be broken down and recreated as strawberry sorbet,
dehydrated shortcake crumbles, crème fraiche sauce, and fresh strawberries.
Free Form Plating
The organized randomness of free-form plating
presents an arbitrary yet natural appearance,
however, it still requires thought and planning
using similar visual rules of composition. Free-
form plating, sometimes referred to as organic,
gives credence to the concept of “what grows
together goes together”. This approach uses a
flattened design that is more relaxed. Free form
plating, like the deconstructed approach, can be
used to create a more fluid approach to food
layout and design. This style of plating often
uses wood, slate, or stone plates to lend a
natural element to the presentation

Japanese Kaiseki
Kaiseki, a formal dining tradition that
dates back 400 years to Buddhist monk
traditions, balances the tastes, textures,
appearance, and colors of the food.
Seasonality is important in the cooking as
well as in the type of dishes, which are
selected to enhance the seasonal nature of
the dish using a variety of different
shapes, colors, textures, and sizes. Each
meal is represented by five colors, red,
white, green, black, and yellow which
contribute to the eye appeal as well as
ensure the nutritional healthiness of the
food. Each menu also includes items prepared raw, simmered, fried, steamed, and
roasted or grilled. Foods are precisely cut into bite-sized slices or pieces to be
easily eaten with chopsticks and served in small, individual portions in separate
dishes. Plate presentations emphasize a slightly skewed approach using the height
for dramatic effect. Negative space is emphasized in the plating philosophy. Kaiseki
has influenced western plating styles from Europe to North and South America.
Tasting menus available in fine dining restaurants around the world draw inspiration
from the Japanese concept of small multi-course plates that showcase a chef’s
repertoire emphasizing seasonal and local foods.