Plating – Day 3

“You need some of that,” says Lucifer.  “No, don’t just run it across all of them, do one at a time.  And why do we do this?”

“Uh…” comes the reply from Tom Cat.

“Because it looks prettier that way,” I reply as I hunt through a fridge.

“Exactly!” Lucifer replies.

It’s all in presentation.  Plating. Sending out something that looks so elegant that your eyes feast on it first. I kind of have a knack for it. Even Lucifer, in all his inability to give compliments except on rare occasions, knew I knew how to plate.

I love plating. I love sending out a dish that is elegant, edges free of smudges, the garnish just so. I have been inclined to want to slap people’s hands, server’s hands, Chef’s hands, when they go to take a plate before I finish garnishing. I might be a bit insane, but what is the point of sending out a half finished plating?

I stop people and servers all the time. A pizza must go out with the right garnish. Granted, I am stopping them because I have forgotten something, but still, it must go out right. The best thing to plate, for me, are the desserts. It’s not a coincidence considering I am the pastry chef. I want plates to be pretty, and now, since Coffeeman has come into my life, I have had the opportunity to see things plated so beautifully.

Lemon Tart with a berry coulis design….. Dot, dot, dot..

The dots, swirls, spirals, squiggles. Currently, due to my hectic schedule, I don’t get to plate as much as I like, and I’m not fond of our restaurants name being squiggled onto plates instead of designs… I don’t find it elegant.  These are elegant to me.

Roasted Peach with champagne strawberries…. ooh la la

I hope that over time I get to still plate desserts. I love all the aspects of my job, but when you have a server go “ooh, that is the prettiest I’ve seen” or plates come back with designs scraped off with the dessert, I know I’ve done my job. Not to brag ,though I’m going to, but the servers love how I plate….


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