Every chef has their own signature style of presentation so I thought I would share some personal tips on how I typically plate.
1. The focal point of the plate should be all about the main ingredient i.e. the largest portion of food on the plate. Every garnish, sauce, or vegetable should be there to highlight the main ingredient.
2. Try to use different shapes and textures of food to garnish the plate that contrast the shape and texture of the main ingredient.
*Since the fish has a crispy/crunchy texture, I figured a soft carrot puree added a much needed layer to the plate
3. Contrasting colors are necessary for a lively looking plate. Plates usually look appealing when they have 2 neutral colors and 2-3 bright contrasting colors.
*This takes patience, creativity, and some experience to get just right
4. Use your plateware wisely. I'm pretty Conservative when it comes to plateware. I've never been the kind of chef to use overly complex plates, so for the most part I usually like simple, clean, white, spacious plates.
5. Makes sure the plate makes sense! If your food doesn't taste good, it will translate into the presentation.
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Pan roasted halibut, vanilla-carrot puree, celery, & bacon vinaigrette
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Fashion and art is a good source of inspiration for food color schemes.
Neutral colors: brown, light brown, white
Bright colors: orange and green
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