Hot take: I heard a prep cook in Denver say 'we're just heating up food' and it made me rethink my whole approach to plating.

Now I'm focusing on making each plate look like it came from a garden, not an assembly line, so what's one simple garnish trick that actually makes a difference?

3 comments

3 Comments

hannah_perry17d ago

What kind of food are you usually plating, because that totally changes what works? Like, for me, the biggest game changer was just using the actual herbs from the dish, but not all chopped up. A whole parsley stem or a few cilantro leaves placed like they just fell on there looks way more alive than sprinkles.

uma_taylor4717d ago

Actually, that whole "just fell on the plate" look can seem a bit lazy to me. A careful sprinkle of finely chopped herbs shows the cook took the time to finish the dish properly. @hannah_perry, those whole stems and loose leaves often just get pushed aside on the plate anyway. A fine chop lets the flavor mix into every bite, which is the real point of adding herbs. It feels more like part of the meal and less like a decoration you have to move.

susan64916d ago

Depends on the herb for me... something woody like rosemary always gets chopped fine. But a tender basil leaf torn over pasta at the end is perfect. You get that fresh hit without it turning black from the knife.