Plating is more than a practical purpose of serving the ingredients but a visual culinary expression. It is said that we first taste with our eyes thus creating the expectation of the gastronomic experience yet to come. Today’s art of plating has moved the presentation from strictly preparing the ingredients to showcasing the creative skill of the chef. Plating enhances the uniqueness of the experience. It tells the story of the ingredients that have been thoughtfully and poetically sourced and imagined to tell the story of the chef’s menu. It’s a respectful display of the vegetables that were not merely cooked but interpreted by the chef to deliver a memorable dining experience.
Chef Jamie Simpson, Executive Chef Liason for The Chef's Garden and The Culinary Vegetable Institute shares his plating of Apiary, featuring Citrus Lace.