PLATING

The debate on presentation (or plating if you are in the company of chefs) is ongoing. There are still die-hard foodies who insist the proof of the pudding can only be in the eating, and nothing else. I am squarely on the other side of the argument, brainwashed by the Chinese culinary wisdom of fine balance between ... Color, loosely translated as presentation; Fragrance, another form of presentation, to do with the olfactory vs the visual function, and lastly; Taste.

Leading the herd in terms of French biased contemporary cuisine, in my humble opinion, is AMBER at the Landmark Mandarin under 2-Michelin Star Chef Richard Ekkebus. The vibrant art piece on the left is a cold appetizer of Scandinavian herring, and on the right an avant garde interpretation of frog legs.

Plating plays a key role in modern cooking, period.  Why ... because it makes the pudding taste better than just a pudding, that is why.  I rest my case!