Squeeze bottles, dusting, garnish, coulis, curls… so much potential for confusion. I worked very briefly in the kitchen of a fine Washington, DC restaurant. I was supposed to chop fruit for 8 hours a day until they decided to throw me on the “line” (ie, the open kitchen to plate desserts) having no training. Picture Lucy in the chocolate factory episode. Orders popped out of the machine faster than I could find a piece of fresh mint. Thank goodness for the appetizer plater standing at my side who, not speaking each other’s languages, communicated how to plate desserts with gesture.
Find tips and tricks on plating food at Colin Cowie, The Food Network Canada, or The Kitchn.
