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Perfecting Plating

To stack or not to stack dish components on the plate, that is not the question. Plate presentation has as much to do with function, practicality and cost management as visual appeal. Examine how chefs arrive at their plate visuals. I wrote this article for the November/December 2022 issue of The National Culinary Review magazine. Download NovDec 22 NCR Perfect Plating

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Jody Shee
Jody Shee

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  • Aspiring Chefs, Read This
  • College and University Chefs on the Cusp of Trends
  • Fitness Turning Point
  • Managing High-Volume Foodservice Costs
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  • Robots in the Kitchen?
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