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Plating Tips: Enrique Olvera

TAOP Staff / February 20, 2017

Araceli Paz

One of Mexico City’s most heralded chefs, Enrique Olvera has re-designed, reimagined, and relocated his fine dining restaurant Pujol – currently #25 on of the World’s 50 Best Restaurants. Re-evaluating his concepts, Enrique is taking a “simpler” approach, focusing on powerful flavors and textures and leaving behind the high attention to plating. Here’s the chef’s unique tip when it comes to plating.¬†

“Things done well are beautiful. When you produce good food, it doesn’t need outstanding or pretentious presentations. Don’t lose the power of your food by over-polishing it. The excellence is not on the plating, but in the flavors.”

Enrique Olvera
Chef/Owner, Pujol
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Pecan tamale and sour cream by Enrique Olvera of Pujol. Photo courtesy of Araceli Paz.

 

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