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A line from my dishwasher changed how I plate everything
Last Saturday a server told me my garnish looked like a sad afterthought next to the sauce, which stung but also made me realize I just had stuff on the plate without a reason. Ended up stripping half the elements from a root veg dish and now I'm curious, how do you all decide what actually earns a spot on the plate?
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juliagonzalez23d ago
Why does it always take someone else pointing it out for us to see it? I had almost the same thing happen with a scallop dish, where I was throwing on microgreens and a little citrus curl just because I could. Stripped it down to scallops, brown butter, and one charred lemon half and it looked a hundred times better. Now I ask myself if each thing adds a taste or just fills a gap, and if it's the latter it's gone. Funny how less stuff on the plate made me feel like I was actually cooking instead of decorating.
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