The Final Element

Welcome to blog 5 of Artistry of Food Plating!

We’re at the ‘final destination’ of our blog – Artistry of Food Plating and I wonder what would be the ideal ‘cherry on top’ for this series.

Wait. Cherry on top? Ofcourse!

- Garnishes Of Food Plating.

The last but the most important element while plating your food is the garnish and that’s what we will be talking about today!

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Nobody enjoys looking at a void and unappealing looking plate of food. The main reason why people are enticed towards a dish is its garnish. It is the element which gives the actual visual appeal the dish needs along with providing enhancement in flavour. A garnish need not be fancy but should complement the dish as a whole. Want to know garnishing techniques and guidelines? This is the place for it!

0.1 Edible Garnishes

To have an inedible element in the first bite that a guest takes? A big drawback for any chef. Make sure to place an edible garnish that also complements the final plate of food.

0.2 Intentional Placement

Heaps of garnishes in one corner is a big no while plating. Rather, keep the textures and colours of the plate in your mind and place your garnishes thoughtfully.

0.3 Less Is More

Plate looks full even before garnishing? No problem, just go with a drizzle of a flavoured vinegar or oil but do not clutter the plate unnecessarily. You may call this is an unwritten rule while plating a dish!

0.4 Garnishes To Avoid

Unappetizing garnishes such as raw herbs or large chunks of citrus, garnishes with a strong odour or garnishes that take a long time to place on the dish? Shun them right off the plate and you’re good to go!

To know which garnishes are used is one thing and to know when to use them is another. In order to get your garnishes right, it is important that you know what ingredients can actually be used as a garnish. These are the most common garnishes used in the industry that might be useful…

0.1 Herbs & Leaves

Spring greens, parsley, cilantro, thyme, oregano, dill, basil, mint leaves, chives, chervil, coriander, bay leaves and much more…

0.2 Roots and Greens

Endive, Butter crisp, Spring greens, Spinach, and Romaine lettuce (any lettuce actually).

0.3 Fruits & Vegetables

Lemon, lime, oranges, berries, grapes, radish, asparagus and tomatoes are most common. Use them as a slice, wedge, or for their zest.

0.4 Sauces and Syrups

BBQ sauce, teriyaki sauce, a simple vinaigrette or just a drizzle of a chocolate or butterscotch sauce for a dessert.

0.5 Edible Flowers

Pansies, elderflower, lavender, fuchsia among others. (Although an expensive option, these are the most beautiful garnishes to look at!)

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With this we get to the conclusion of our blog series.

Thank You. Signing Off!