That one piece of feedback from a chef changed my plating entirely

I was doing a fish dish at a place in Austin and the head chef just said 'your sauce is swimming, not sitting'. He meant I was flooding the plate instead of placing the sauce with purpose. I switched to using a squeeze bottle and dotting the sauce instead of pouring it. Has anyone else gotten a simple comment that fixed a whole technique for them?

2 comments

2 Comments

wren2176d ago

Your sauce is swimming, not sitting" hits hard because it reframes what the plate is supposed to communicate. That idea of purposeful placement totally changes how you think about negative space and flow on the dish.

-1

miabennett6d ago

Told my friend about @wren217's sauce line and she immediately started swirling her plate into art.