How to Plate Your Food like a Pro

By
Emily H
-
Photo by Toa Heftiba on Unsplash

If you love to cook and want to take your food to the next level, learn to plate it like a pro with these tips.

Clockwork

A good tip if you’re just starting out and want a basic, but tried and tested formula for plating, the cloth method is it. Picture the face of a clock, and between the 3 and the 9 is where you should put your protein. From 9 to 12, you should put your starch, and 12 to 3 is where your vegetable should be. You can have these elements overlapping or not, but this should be a good start.

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Java rice topped with pipino..tomato and Indian mango..Homemade boneless Daing na bangus with bagoong and suka…Thyme Honey cured prawns..and Ginisang Patola.. Aming bisita ay natulala Kahit sya ay nasa malayo makakain din pala Ng pagkain daw na nasa resto na ito ay libre pa Nagkataon lang ako ay nakabili ng hipon sa umaga at nakapagbabad ng bangus para idaing nung makalawa at ginisa kong patola na ulam kagabi pa.. na ganun din ang kanin na ininit dahil lamig na di naman nahalata dahil naubos nila Ang pinagsama sama nung makalawa..kagabi at ngayong umaga Ang kinalabasan..Bongga! Umuwi ang bisita ng napakasaya! At binalita sa kanyang asawa Masarap daw ang ulam nya! Buti na lang nadaan sa plating na kakaiba!.#simpleplating #homemadebonelessdaing #thymehoneycuredprawns #ginisangpatola #brekky #foodie #homecookedmeals #homecookedfood #cookingathome #cookingathomeisthebest #foodislife #food #foodphotooftheday #foods #foodgasm #agahanfortheday

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Colors

While a mono-toned plate can definitely make a statement, most of the time your food should be different in colors. This will make the dish more intruding, and usually more healthy. If you do feel like your plate has only one prominent color, add in colorful garnishes like herbs or bright vegetables.

Space

To make your plate look more like a piece of art, experiment with how you use the space of your plate. Think about ways you can put ingredients, even in small amounts, all over your plate, or at least in certain parts where there isn’t the main ingredient. This is the perfect job for sauces.