Does anyone have any tips or tricks for plating any food in general? Things like structure, and garnishing ideas will be much appreciated.

Hi Jamie,

We will be covering the plating part in the cooking school, but here are a few tips for you.
Use White plates, like you would a white canvas, no food on the borders, no cracked pepper or parmesan...please!
Inside the rim leave about 30% of the space empty, only have 4-5 components on the plates if the plate is too crowded serve the starch or vegetables on a side dish... remember the most important factor, make sure the food is hot and don't play with it too much.
Chef Christophe

For me, I like to center the food and always garnish the top of the dish. I am also a big fan of using a complimentary sauce, drizzled around the foot for extra eye appeal. Colors are important. I agree with Christophe K in not making a crowded plate.

Okay, here's my 2 cents worth, I absolutely agree with Christophe. I also want to add, that in the end, flavor and care are what matters most. Don't get too carried away with garnish and fancy sauces.

I used to get hung up on "the perfect" plate, now I worry more about how it tastes, so if it's a bit more rustic, so be it. In fact, one of my favorite ways to serve things is family style. Just get people together, cook, throw it on some platters and then have fun!

Hi....

I always wanted to learn about food presentation and the more I read the more I started to realize that there is no rules to it !! , yes there is guidelines but there is no rules !! it's something you get from experience I think .

this is a good guide that mention some of the guidelines you should know :
http://forums.egullet.org/index.php?showtopic=63947

Hi....

I always wanted to learn about food presentation and the more I read the more I started to realize that there is no rules to it !! , yes there is guidelines but there is no rules !! it's something you get from experience I think .

this is a good guide that mention some of the guidelines you should know :
http://forums.egullet.org/index.php?showtopic=63947

I logged on to the egullet site an Hour ago! What an amazing amount of information. Thanks for the link.