1. Plate-Up
The eye eats first!!!

2. You Eat with Your Eyes First
The quote- talk about what it means? Ask how, Who, what, where
Food is like fashion
- Types and Styles change over time: Continental cuisine, Nouvelle cuisine, Comfort , Southern Slow, Regional American, Fusion, East-meets-West, Creole and Cajun
Many variations of this saying- talk about it with your students- create a 5 minute journal session for the class. Assign a small “research assignment” about the topic. When they come in have them write for the first five minutes.
Same with knife skills- every day no matter what- a minute knife skill practice-warm up

3. Captivate and Navigate
How many of you have seen food come from the kitchen to another table and want to order just by the way it looks? Direct your diners in how to enjoy it and appreciate the efforts that went into creations
#1 rule: No matter how grand it should NEVER take place over proper cooking technique and essential flavors. The discipline of plate up merges with emotional and emotional and culinary intelligence= great moments in art
Creating true art on plate takes passion- creativity is the discipline to do what make sense combine with the intelligence to focus first on flavor
The cold culinary arena is where the emphasis on presentation began (think classic garde manger)

4. What you see is what you get!
First impressions set our expectations.
Good ones stimulates our appetites and digestive juices.
Carelessly presented = carelessly cooked.
You’re excited before the first taste!
Attractive food is an aspect of professionalism. Food presentations can be complex, but in many cases just properly cooked food with big flavors and bright colors naturally harmonize and look stunning

5. Plating Techniques Classic Landscape Free-form Organic Material
Non-traditional and alternative receptacles
No matter which technique- essential to highlight main ingredient

6. Classic
Classic- clock technique- Main 3-9 (best at 6), starch 9-11, veggies (sauce placement typically on and near main ingredient and a simple garnish) main ingredient facing diner

7. Landscape
Taking inspiration from landscape gardens, this arrangement of food components is laid out flat and “landscaped”. Whether you choose a Zen garden or a tropical bloom, there are many different variations for this style of plating.

8. Free Form
Just like modern paintings, free form plating involves placing the dish in an abstract yet intriguing set-piece on a plate. It may seem a careless at first glance, but much careful thought has gone into creating a provocative appearance.
Free-form-more fluid-natural-modern art

9. Organic Material
Organic Material- using organic materials to plate food on for a more rustic feel
Organic materials such as wood, slate or stone can be used in plating to lend a natural element to your dish. When plating with organic materials, ensure the items are cleaned and sanitised thoroughly before use.

10. Non-Traditional / Futuristic
The use of unconventional receptacles can surprise your diners. A coffee siphon can hold the broth for a dish or a test tube can hold shots of soup. Use an airtight jar to make your dish interesting by layering sauces or suspending the main ingredient. It also helps seal in the aroma of the dish, ready to be unlocked when the diner opens the lid.
Futuristic Plating
Making use of modern materials, futuristic plating strives to create a cutting edge look. Glass, metal or innovative products such as the Philips Lumiware Platter with LED lights add a surprising twist to food presentation. Due to their flexibility, you can also shape metals to create truly unique set-pieces.

11. 5 Elements of Plating Create a Framework KISS Balance Portion Size
Highlight Key Ingredient
Balance – foods that taste good together. Offer variety & contrast.
Color – 2 or 3 are more interesting than one (monochromatic).
Shapes – meatballs, small new potatoes and brussels sprouts? Knife Skills!
Texture – chewy, crispy, smooth, creamy. Different mouth feels.
Odd numbers

12. Step 1: Framework/Plan Draw with colored pencils Use Play-Do
Inspiration from picture or objects
Choose a plating style
Choose a sizeable canvas (white plate)
Assemble a “practice plate”

13. Step 2: Review the KISS Select 1 ingredient to focus on
Stay away from Clutter
Focus on Main Ingredient
Make sure flavor profile works
Ensure proper cooking techniques

14. Step 3: Balance Play with colors Shapes Textures Odd numbers Height
Presentation should not overwhelm flavor and function

15. Step 4: Portion Size Ensure right amount of ingredients
Ensure plate compliments the dish
Right portion of protein, carb and veg
Nutritionally balanced

16. Step 5: Highlight Key Ingredient
Make sure Key Ingredient is the STAR
Pay equal attention to the “support”
All should be able to stand alone in greatness
Including garnishes and sauces

17. Service Style Matters Communal Individual One-Dish Meal
Classic Service
Banquet Service
Buffet Service
Russian Service
Dimension and Height
Serviceability
Technique (cooking and slicing)
Balance
Line
Layout

18. Reinforce Guidelines Match portion size to correct plate size.
Keep food off the rim.
Arrange Items for convenience of diner.
Maintain unity. What’s the focal point? Usually it’s the protein.
Make the garnish count!
Don’t drown with sauce!
Keep it simple!
Cook it Right!

19. Tips for Plating Elevation- tight pyramid
Sculpting and molding ingredients can provide height and structure-neat and clean
Larger plates/small portions
Be artistic
Repetition and Odd numbers
Sauces- form of dots or a character on one side. Pour or drizzle either over or under the food. Make sauce design on plate
Elevation- think the classic clock but tightened up and pulled together for height
Sculpting and molding
Fish do not come perfectly square

20. Garnishes Perk up or highlight color Enhance and match flavors
Refrain from heaping garnish on one corner
Provide a flash of color/shape by arranging garnish around the plate (not on rim)
Always edible
Applied quickly
Food itself can be a garnish

21. Tools for plating Knife, peeler, mandolin, melon baller
Squeeze bottle, sauce spoons
Tweezers
Carving tools
Spatula
Paintbrush
Cookie cutters, molds

22. Assign students homework to find or take pictures of plated food of each design. Or Every lesson yields a new plate up picture of example

27. Plating is an art form that is always evolving, so take note that the information here may change in future.
Take inspiration from both traditional and trending styles to create your own unique plating style. If your presentation is truly interesting and unique, you might find diners talking not just about your food but the visual spectacle as well.