Before beginning the plating process, determine the focal point by visualizing how it will appear by drawing out a plate diagram. The focal point should be the highlight of the plate and where the eye is drawn first. Bright or contrasting colors, elevation, and food placement help to highlight items. Usually, our eyes scan a food plate much like a picture, from the lower left to the upper right. Photographers use this idea when setting up a photo, called the rule-of-thirds, which divides a picture into thirds both horizontally and vertically and uses the intersecting lines as focal points. The alignment of the subject should be somewhere at one of these focal points and usually off-center. This template can also be used when apportioning the quantity of food on the plate, which, as a general rule, means no more than 2/3 of the plate should be filled with food while the other 1/3 of the plate is negative or empty space.
Avoid the rim while creating a buffer zone of ½ inch/13 mm of space from the rim to the flat of the plate. Play with symmetry, geometry, and sequencing of the foods. Use color contrasts to add visual impact and interest to the plate. Odd numbers are more pleasing to the eye than even numbers, so three asparagus spears versus four are better. Remember to keep the components of the plate in proportion to each other to balance the presentation. Determine the focal points, lines, and flow as you apportion space to each element. Don’t crowd the plate; empty space will reinforce the focal point. Plate the food simply without too much fuss or busyness.
Thanks, Jess.
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