johnson.daniel•1mo agoProlific Poster

A line cook told me my plating looked 'sad' and now I can't unsee it

I used to just pile the protein and sides in the center, but after that comment I started using a 10-inch white plate and arranging everything with more negative space, so what's your take on minimalist versus generous plating?

3 comments

3 Comments

gonzalez.reese1mo ago

My food always looks like a cry for help.

grace_white1mo ago

cry for help" is too real. I once brought a casserole to a potluck that looked like a beige swamp. A friend just said "wow, bold choice" and I still feel that burn.

the_john1mo ago

Been cooking for 18 years now. Started at a greasy spoon in Cleveland. A line cook once told me my plating looked "sad" and I told him his future looked sadder. Minimalist plating is just a fancy word for smaller portions. Customers pay for food not empty space. Put a $28 steak on a tiny plate with one sprig of parsley and they'll call it art. Stack it high with real sides and suddenly it's "messy." Don't overthink what some stressed-out line cook says.