I think chefs are generally getting away from the “vertical architecture” that once defined great looking dishes. I know for me personally, I’m more interested in using larger plates and taking advantage of the plate’s surface area. By presenting a dish in a deconstructed manner (and perhaps a ”cleaner” presentation), the chef allows the guest to “take in all the individual components of a dish” and taste the components of the dish in various orders. Also, I like putting emphasis on the actual piece of china and seeking pieces that are unique to my restaurant and pieces that are perhaps colored (almost accentuating the homey aspect of the restaurant), as opposed to traditional bright white or bone.
As far as contemporary presentation, I feel the trend is toward nature in a loose sense. Plates that look as if they where crafted with care and precision but not rigid and fixed like in the cuisine nouvelle days. The food speaks for itself, making you want to dig in with all your senses.
I like to present my food in that way, but sometimes I may do something different — something passé or even “retro” to evoke a thought or memory for the customer. It could be simple batter-fried fish in a basket lined with deli paper for a sense of naked goodness or a cheesy rendition of a classic that still evokes that cheesiness and take us back in time.
on a saturday? probably not.
I guess he doesn't have to go to work
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