We sat down with Dan Graham – former Architect now turned chef of Michelin starred restaurant Pidgin in London – and asked him what his tips were for #TheArtOfPlating. Here are his top five.
1. Think about how the customer is going to eat the food based on the way you put it on the plate, how each element comes together.
2. Consider the importance of leaving space on the plate.
3. Have an understanding of geometry on the plate, like dividing the plate into quadrants.
4. Understanding that random isn’t random. When chefs try to plate randomly it looks really forced. If you study randomness, you see that there are little patterns.
5. You need to understand the character of the dish.