1. – (From Cooking with Johan - Plate Painting) The idea of drawing on a desert plates with the different sauces, by conniving the colors and doing different shapes is really interesting. The way the shapes and lines get together in the plate is just amazing, especially when you give natural shapes like ocean waves, or like grass being moved by the wind. I don’t know how it could work having either lot of different sauces so you can actually math the 2 or 3 sauces with each of the deserts in a menu or just having around 4 or 5 sauces that would be used in all deserts in a restaurant.
The ones that I especially like are when Chef Johan does three lines, and then makes this circular shapes across the three lines giving a wave sensation in the different colors, and the one with two lines of different colors around the whole plate, and he puts little dots of the opposite color in both of the lines and then just makes lines in opposite ways.
2. – (From Eleven Madison Park - New York, NY & Masa's - San Francisco, CA) The idea of having a sauce simulating like little bubbles is actually really appealing to me, because is not just a garnish, or a simple sauce over the plate, but something that give high impression, and different visual texture. Also the colors, having big bubbles, the colors will be darker and stronger, and having small bubbles the color will be lighter.
3. – (From Masa's - San Francisco, CA) The idea of stocking the different items of the plate one over the other one, even though I think there is no easy of eating makes a gives a really good looking dish, the different colors and textures come out in a strong shock that makes you want to try it.
4. – (From the French Laundry in Napa Valley with Thomas Keller) The idea of having classic idea, in a simple way, is for me the most successful idea there is. For some people eating is not just flavor and how fancy the plate is, but the memories it brings when you eat it. When I saw the dish with the egg and the toast inside, the memory of my usually Sunday’s morning German breakfast with my family came in to me, and even though I wasn’t eating I felt like at home. This kind of plate is doing perfect for my point of view hat garnish is not needed because just the item itself I perfect. It is important to know that this idea is hard to get, because if you don’t know your costumer, you can’t make work this idea.
5. – (From Michael Mina - San Francisco, CA) The concept of trio is an idea I would definitely try in the future in my restaurant, because it give you the opportunity of not just try a succulent dish, but you can actually try three different versions of it.
6. – (From Gramercy Tavern NYC) The idea of placing the cracker on top of the bowl and then putting the garnish over the cracker and the soup I think is very interesting. It gives you the impression of a well elaborated plate and it help so your garnish says where you wanted it to stay.
7. – (From Gramercy Tavern NYC & Eleven Madison Park - New York, NY) The idea of keeping certain level of richness on the plate to create shine is something that really works. There is something on people that when they see something shiny the like it. And in this to plates (especially the left one) you can even feel the texture, and probably make up a flavor profile for it. Having an appealing, colorful, shiny and well designed plate is equal to success.
8. – (From Master Chef goes large - Michelin style BBC) I really like the way all the element of the side dish are incorporated around the center of the plate (the main protein). They are not just a stack of vegetables on a side with sauce on top. They are accommodated in a way that you have a nice flow in the plate, colors are distributed and has a contemporary presentation.
9. – (From Plating Sauces and Garnishes) I like the idea of drawing irregular lines with following certain patron in both sides of the dish and with the powder on the other sides. Then how the chive lies in the plate, gives a really good contemporary complement.
10. – (From Plating Sauces and Garnishes Part 2) there is something about this two plates that is just amazing/ both of them are based on the same shape (like a water drop). In the first dish (on the left) the two drops looking at opposites ways with the different colors dots really calls your attention. The second plate is based on one drop, which on the tip has the protein and then it is followed by the garnish.
11. – (From The Art of Cooking) the combination of infusions, and caramels, and syrups in a garnish for deserts is a really impressive contemporary way of garnishing. The irregularity of the shapes and portions is what it gives part of the perfect touch and blend of color
12. – (From DESSERT PHOTOS) the idea of staking ingredients between the chocolate or crust layers is really interesting. You will visualize a chocolate sandwich, which is a popular idea, but applied in deserts making.
13. – (From L'Atelier de Joel Robuchon - New York, NY) this idea of making a balloon out of candy to then transform it in the crust of the up side down cup for the desert is just beautiful and impressive. As you can see the making of this wonderful piece of art is just amazing, and really complex, but totally worth it.
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