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A regular at my Saturday brunch shift told me my plating was 'too neat' and it took me 2 weeks to get what she meant
She said food should look like it fell together naturally, not like I was building a model train setup, so now I drop components from 6 inches up and use my fingers instead of tweezers, has anyone else gotten feedback that sounded backwards but was actually golden?
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mason49929d ago
Read somewhere that fancy restaurants actually coach cooks to make plates look "imperfect" on purpose, like a smear of sauce or a few crumbs scattered off to the side. The idea is that perfect symmetry reads as fake or factory made, and people eat with their eyes first. There's even a name for it, I forget the exact term, but it's basically "controlled mess." So that lady was onto something real, your hands and the drop thing are probably doing more for the dish than tweezers ever did. Wild how the best advice sometimes sounds like an insult at first.
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