Overheard a line cook say 'plating is just for Instagram' and I had to stop myself.

That view is a fast track to a boring plate and a forgettable meal. A dish I served in Portland, a seared scallop with carrot puree and pickled fennel, sold because people SAW it first. How do you make sure the look of a dish matters as much as the taste?

3 comments

3 Comments

kellygrant1d ago

That line about plating just being for Instagram is a good way to stay in a dive bar kitchen forever. You're right, people eat with their eyes first. For that scallop dish, the bright orange puree and the green fennel made it pop on the plate. I made sure every component had a clear place and a purpose for being there, not just a garnish. If it looks messy or sad, people already think it tastes bad before the first bite.

the_oliver1d ago

People eat with their eyes first" is so true, @kellygrant. I used to think plating was just extra work, but seeing a sad plate really does make you expect bad food.

flores.emma1d ago

Okay "people eat with their eyes first" is something I totally rolled my eyes at before. I used to think if the food tasted good that was all that mattered. But then I served a really tasty stew in a plain white bowl and my friend said it looked like cafeteria food. It made me realize the look sets up the whole experience. Now I get why a little color and neat arrangement makes a difference.