How to beautifully arrange food on a plate: tips from star chefs

The eye eats too! You may have heard this many times before. And no wonder, because it's true: beautiful food styling contributes more or less to the pleasure of eating. And the pleasure is associated with less stress, better digestion and therefore better absorption of nutrients. In general, with everything that health experts would recommend. There is a small art to enhancing the visual appeal of the food when it is served. But with a little skill, every dish becomes a visual delight. Today we have put together a few tips from star chefs that will help you bring order to your plate.

First, learn the basic rules

Where should you start? Of course from the basic rules. Although experience will make us more and more courageous and willing to experiment, the foundation is very important. There arecertain rules, which you should know if you want to properly arrange food on plates.

  1. The plate should never appear overloaded, but neither should it appear obviously empty.
  2. The size of the plate plays an important role and should always be chosen to match the dish: neither too small nor too large.
  3. The outer edge of the plate (along the edge) should always remain empty/clean/undecorated.
  4. The food should be arranged moderately on the plate - neither too far at one end nor right in the middle. Presentation is a matter of personal (and artistic) preference. Symmetry is not a must when arranging plates.
  5. Small and large, soft and crispy, light and dark - everything is allowed when mixing, as long as the flavors go well with the dish.
  6. Either fresh herbs or some of the ingredients with which it is prepared are usually used to decorate the dish. This isn't a must, but it's a good starting point and also reveals something about the recipe.
  7. The food should be the focus and not the decoration. Don't lose focus.
  8. If you are preparing the same food for many guests, all the plates need to look the same.
  9. If you want to decorate the plate with sauce, you shouldn't overdo it. Very often these are even served separately in gravy boats.