Plating Your Food
I love to plate food. I can really get fancy when I have the time. To me, presentation is always a key factor in great food service. One of the basics of plating food is to have your main entree at 6′ o’clock. Your starch should be at 12 o’clock, and two vegetables are set in between or as the picture shown below.
Have you been to a restaurant where, when you order your steak with mashed potatoes, the chef decides to put the steak on top of the mashed potatoes?
I think it just ruins my meat. I always prefer having them separate. Basically, all of the food should be separate unless it is a one dish entree, such as pasta. However, I know that chefs will argue that the reason they plate the food on top of each other is because they are meant to be eaten together.
Today, I gave this dish a try, and to my amazement… this meal worked for me. It does taste good to eat fish and mashed peas together. Now, will I change the way I plate my food? No, I still prefer to plate them separately and will decide later if I want to eat them together. Which way do you prefer? I’d love to hear from you.