When we asked chef Bryce Shuman of Betony restaurant what his plating philosophy is he said, “Create one vision. One complete dish. Simplify, simplify, simplify… I find myself trying to take things off the plate to showcase my favorite flavor combinations and preparations.” So, of course, we had know – what are his top 3 tips for plating?
1. Have every thing ready before you go to plate. (Mise en Place)
2. Place a component where it goes the first time, don’t move it once it’s on the plate.
3. Composition is all about how the components relate to each other in space. Color and lines draw the eye in one direction or the other. Different shapes effect the space in different ways and can create balance and harmony or the direct opposite. It is all up to you as the chef, and you will develop your own style as time passes and you gain experience. Have patience.
Photo by Evan Barbour.