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The Art of Plating Trends for 2018

Maria Nguyen / December 12, 2017

What will plates look like in 2018? We’ve been paying close attention to what the best restaurants and chefs have been dishing out all year long — and we have one word: precision. Read on to see our The Art of Plating forecast to see what trends will shape the plates of 2018.

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USA Wins Gold in Bocuse d’Or For The First Time in History

TAOP Staff / January 25, 2017

On January 24th and 25th, the Bocuse d’Or – considered one of the most prestigious gastronomic competitions in the world – took place in Lyon, France. And for the first time in its 30 year history, USA took home the gold.

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Become the New Moët & Chandon Chef!

TAOP Staff / March 15, 2016

Moët & Chandon wants you! The legendary Champagne House launches its competition to find its esteemed new Maison executive chef. Do you have what it takes?

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Dinner by Heston: Melbourne

Alexandra Paretta / October 22, 2015

Since its inception, London’s Dinner by Heston gave the world an absolutely inimitable dining experience inspired by historic British gastronomy – like 14th century cookbooks used by the royal chefs of King Richard II, to give you an idea. Now, this award-winning restaurant is making its way to Melbourne and will share its modern interpretation of historical English cuisine to diners down under. Don’t hesitate any longer – reservations are now available.

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An Ode to Veggies

Alexandra Paretta / October 1, 2015

We’re celebrating World Vegetarian Day by highlighting some of the world’s leading chefs and restaurants offering vegetarian cuisine. With an ever-growing population of vegetarians, the demand for meatless options at restaurant when dining out is at an all time high. See how innovative minds from around the world are transforming our plates, palates, and appreciation for the natural goodness that mother nature has to offer.

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Hey Noma, why don’t you use these in Australia?

Alexandra Paretta / August 17, 2015

When Chef René Redzepi and his Noma team decided to pop-up at Japan’s Oriental Mandarin Hotel in early 2015, the culinary world was set aflame – with the waiting list racking up over 60,000 hungry and hopeful patrons. With Noma’s residency in Japan still fresh in our minds, it seems like within the blink of an eye, Redzepi is at it again! But, this time – his heart is set on Australia.

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Hungry for sushi? Let’s fly to Australia.

Seyine Park / July 13, 2015

Just this February, Japanese restaurant Minamishima quietly opened its doors to the public, in Melbourne, Australia. Before you jump to any conclusions – this is not another modern Japanese restaurant. It is by no means modern. In fact, it is wholly dedicated to upholding the age-old tradition of omakase in all its purity. Headed by chef and owner Minamishima-san, this restaurant respects pure quality above everything else.

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Will Cubes Be The Next Plating Trend?

Seyine Park / June 29, 2015

We just can’t stop looking at this. Commissioned by Dutch newspaper De Volkskrant and manifested by artist duo Lernet & Sander, “Cubes” is an amazingly therapeutic photography series to get lost in. Our question is, will cubes be the next plating trend?

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Science Says People Prefer Centered Plating

Seyine Park / June 1, 2015

Brought to you once again by the brilliant minds at Oxford University is another study in which they further explored and assessed the impact different styles of plating had on one’s dining experience. And once again, the results support the claim that we eat with our eyes, and that the visual layout and presentation of our food significantly affects our dining experience. However – contrary to a recent trend of asymmetrical plating amongst modernist chefs, the study reveals that off-centered plating may, in fact, diminish a diner’s overall enjoyment.

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Eating with Our Ears

Seyine Park / April 16, 2015

The muted crunch of a perfectly toasted pastry. The pop and sizzle of fresh meat the moment it hits the pan. Or the fizz of sparkling water as it fills your glass. All these sounds actually play a large role in how we taste our food – and we don’t even realize it.

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