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Question about how I plate after a sous chef tore apart my garnish game
So last week at the place I work in Austin, our sous chef Anne pulled me aside after service. She looked at my plate and said 'you keep stacking everything like a tower, it's gonna fall.' And she was right. I was doing the same pyramid thing with every dish. Protein on bottom, veg in middle, sauce on top. She showed me how to spread things out more, use negative space, and actually let the plate breathe. Now I'm trying to break the habit but it feels wrong to not pile stuff up. Anyone else have someone call out their plating style and had to completely rethink it? How long did it take you to change?
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stellachen1mo ago
Is it really that deep though... it's just food on a plate?
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emmag221mo ago
Wait, stellachen, have you ever had a chef tell you directly that your plating is working against the dish? It's not just about looks, it's about how the flavors actually hit your mouth when everything is layered on top of each other. Getting told your towers are falling is exactly the kind of feedback that forces you to look at the whole experience differently.
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