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ART OF THE PLATE
Revealing secrets for presenting a beautiful dish.
WRITTEN BY KAY FAHEY
PHOTOS BY SHEA EVANS
Presentation, or the placement of elements on a dish, is a critical skill for chefs. It’s an art that takes patience, creativity, and practice. Great time and effort go into making plates attractive and enticing. We turned to Larry Dunning, chef/proprietor of Bowl and Rawr restaurants in Reno, to see how he does it. Here, we describe how he presents mackerel with grilled bok choy, eggplant, and pea shoots in a carrot-ginger vinaigrette.
