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?

3 comments

3 Comments

aaron88414d 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.

-1

harper_cooper2114d agoMost Upvoted

Kitchens use plating templates to keep up, @aaron884.

margaret_gonzalez257d ago

My sister's a pastry chef and those templates are a lifesaver.