Plating a dessert is to a chef what painting a blank canvas is to Picasso. The art of plating a dessert begins with a blank dish and ends with a beautifully constructed masterpiece. While many are curious as to the secret of plating a dessert, David Racicot, chef-owner at Notion in Pittsburgh, PA, shares with the Pittsburgh Post-Gazette that in fact the secret is inherent. In the article "Dine: Studying the anatomy of a chef's plate," Racicot says that "[aesthetic and presentation is] not really something that can be studied. It's something inherent."
PreGel AMERICA Pastry Chef Russ Thayer also shares, "Many factors come into focus when defining a plated dessert. First the customer, second the environment and third the service. These factors must be considered when finding inspiration for the dessert." Today, finding that innate inspiration for painting the blank canvas is simplified for chefs. The accessibility of images via social media and the internet gives dessertpreneurs the opportunity to see what else is out there and gather motivation for their next plated dessert creation. Chef Thayer adds, "I try to find inspiration first from the ingredients and second from the environment surrounding the customer and the event (theme, etc)." Breaking it down further, a well-balanced plated dessert consists of various textures, colors, flavors and temperatures:
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