Ingredients, techniques and styles are constantly shifting in the kitchen and one of the most obvious places to witness this shift is in how chef’s approach plating food.
Plating presentation through history has changed dramatically, just think of the difference between the plating of classical French fine dining compared with that of the modern approach of chefs like Ferran Adria.
The video below, produced by The Peak Magazine, looks at the history of plating food over the past 50 years. It shows off styles including the rule-of-three approach, the conceptual modern plating and some minimalist plating techniques.
