The 30 Second Plate Check
Putting a meal on the table takes a certain amount of effort. Sometimes it takes more effort than others, but so often we put it on the plate and serve it immediately without really giving it another thought.
What would happen if you gave yourself an extra 30 seconds?
Professional chefs rarely finish plating and walk away. They pause, take one last look, and sometimes make a few tiny adjustments that can completely change how the food looks.
The good news is that you can do this at home too!
Two plates of food that look ok, but the presentation could easily be improved with very minimal effort.
Here are four questions I like to ask myself before serving a special meal.
- Is there enough colour?
If everything on the plate is beige or brown, it can look pretty flat. Often all it takes is a garnish - sprinkle of herbs, a few nuts or seeds, or a wedge of lemon to brighten the entire plate.
Remember, a garnish isn't just something plonked on the side, it needs to have a purpose and add to the dish.
Both of these plates could benefit from a bit of colour. Some fresh herbs or a sprinkle of cracked pepper/black sesame seeds would make a huge difference.
- Does anything look messy?
A quick wipe around the rim of the plate can make an enormous difference.
Little drips of sauce or stray crumbs are easy to overlook when you're dishing up, but they're often the first thing people notice when the meal is served.
Drips and spills instantly take away from the presentation of a dish.
- Is there a clear focal point?
If everything is spread evenly across the plate, nothing really stand out. Let your main ingredient be the star, then arrange everything else to support it.
The black plate looks okay, but with a few tweaks the blue plate looks so much better - there is a clear focal point enhanced by garnishes that are already in the salad.
- Could I add one finishing touch?
A drizzle of olive oil, a little cracked pepper, a shaving of Parmesan, fresh herbs or a squeeze of citrus can add freshness, colour and texture in just a few seconds.
These are tiny changes, but together they make food feel more appetising.
The difference a pop of colour can make to a dish. Here we've added a few rocket leaves. They also add a delicious peppery element to this bacon and poached egg breakfast plate.
Here's a challenge for the week
Pick just one meal this week and give yourself that extra 30 seconds before serving it to do a quick check.
Look at the plate and ask yourself the four questions above. Then make one or two small improvements. Did it make a difference?
I think you'll be surprised how small changes can make such a big impact.
Happy plating,
Taryn