From pot to plate.

Photo and dish done by Mario Kontaxis.

Its easy when you cook from the heart.
If you have an idea try it. If it flops, try it again. With trail and error you will learn from your mistakes and you will become better.

I normally have a weird flavour combination when I imagine new dishes. I will sometimes get it perfect with the first try. Sometimes not. But i keep trying. The most important thing also is to taste everything as you prepare it. Also to add little bits of seasoning or flavour at a time. You can always add but never take it out once its in there. Always remember to plate with the rule of thirds.

There is nothing more appealing then a well composed plate of food with bursting flavour.

You get different styles of plating. From the splatter technique to the dots and stripes, the towers and the flat plates. Every well composed plate will have height, cemetery, colour, open spaces and a fresh element.

Never overdue a plate. It must always have these components. If the plate is to full it will look busy and you won’t get that effect you truly want.

Needless to say if your plate is bursting with flavour but looks bland, meaning lack of colour or orientation. Your dish will not achieve its full potential. If your plate looks great but has no flavour it also will not reach its full potential and you will lose your fan base. Its a fine line between perfection. Very fine line.

So basic breakdown in 6 steps.
1. Prepare your components.
2. Leave white spaces then fill it with your basic components. Normally your starches.
3. Show your seared and cooked sides on a plate. So if you have nice grill lines on a peace of steak show it. But also shoe the inside of your meat if possible. Let your protein touch your starch if you want your guest to eat them together. This gives an illusion that the two components go well together and must be eaten as such.
4. Continue plating main components. This will give a good paring of what goes together on the plate as your guest is eating it. If will give a line as to what goes together.
5. Fill some white spaces with colour. Eye-catching component.
6. Finally add your sauce. Never pour directly onto your plate. Use a spoon you give direct placement for your sauce, will also give you a cleaner finish.

With these basics and practice you will be a “pro”.

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