Head chef of 3 Michelin starred restaurant Aqua in Wolfsburg, Germany, Sven Elverfeld shares with us his approach to plating.
“The plating of a dish is definitely not the first thought you should have. First, it’s important to think about the flavor combination of products, the textures, and the cooking technique. If you have done this, it’s much easier to plate the dishes. Behind every dish of mine is a story which also affects the plating.”
Chef of Aqua
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