What does Michelin starred chef Yoji Tokuyoshi from Milan have to say about plating?
“My tip is one: Simply being fast!
Usually after I come up with a new dish, I draw a sketch of it in order to replicate it on the real one. Being fast to me, doesn’t mean not giving enough attention to detail, but the contrary. To give the utmost respect for the freshness of our ingredients, their ephemeral scent, and everything so that our patrons, at the end of the day, may receive the dish in the shortest period of time to fully appreciate it.”
Chef/Owner of Tokuyoshi