Page 60 - South Mississippi Living - October, 2020

DINING
101
As a chef I’m often asked, “Does food plating actually matter?” The short answer is “yes.” Studies have proven that food presentation can make a dish taste better, as well as tempt the customer to try it. When we eat, we use all ve senses, but one of the rst ones we use is sight. If a dish looks good, it probably tastes good, right?
PLATING story and photos by Lauren Jo rion
Blood Orange Cheesecake with Lemon-Ginger Tea Cake, Blood Orange Reduction and Zest, Meringue Sheets, Pistachio Crumb and Candied Blood Orange.
Cornmeal Dusted Snapper with Fried Pea and Hominy Succotash, Herb Puree, Basil and Micro Flowers.
Boudin Balls with Pickled Molasses Braised Collards, Gumbo Sauce and Wagyu Fat Aioli.
A dish that is plated well is more attractive to customers and those customers will most likely take a photo of that dish and tell others about it. Plating is an art that took me quite some time to learn. I had a background in art/design, but translating those skills onto a plate, while making each element taste great, was a challenge.
A good dish is a perfect symphony of taste, textures, undertones, smells, and so on. Making each element work alongside the others while still making it look like a work of art is more di cult than it looks. When I’m plating a dish to photograph at Field’s, it takes planning as well as two or three tries and a lot of arranging. I ask myself a myriad of questions: Do I want a freehanded “swoop” of sauce, or do I want it only in one area o to the side?
Most times, before I create an actual dish, I envision the plating and then decide which foods I want to use make that dish a reality. Along with these thoughts, I also have to remember to maintain the integrity of each ingredient. Aside from avor and texture, angles, alignment, color, shape, garnishes, and positioning can all in uence how the dish looks. Another element is the shape and color of the plate/ bowl. If a lot of my ingredients are light, I’ll use a dark, matte plate to make the dish pop! If I have colorful ingredients, I’ll typically use a white or light stone plate for the same reason.
Whether you’re a chef, or you enjoy cooking at home, try playing around with some techniques and you will be surprised what you are capable of!
60 | October 2020
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