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Just got back from a pop-up in Austin and the plating was all about negative space
Every dish looked like a tiny art piece, but I'm curious if that style actually holds up for a full dinner service. Anyone run a kitchen where that kind of detail is sustainable?
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aaron8845mo ago
My last attempt at fancy plating looked like a toddler arranged some peas on a sad piece of chicken. The negative space was just my lack of skill. Can a busy kitchen really keep that up without losing their minds? I picture the chef having a meltdown because the microgreen is two degrees off.
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harper_cooper215mo ago
Kitchens use plating templates to keep up, @aaron884.
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margaret_gonzalez255mo ago
My sister's a pastry chef and those templates are a lifesaver.
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