THE ART OF PLATING

About the author: Kevin Cronise is a Culinary Institute of America student passionate about teamwork, nurturing people through food, and the art of hospitality.

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As a kid, especially during vacations, I would meticulously plate our dinners in the most exuberant fashion. There wasn't a garnish safe with me in the kitchen. I had an eye for visual presentations but now I realize it's not just decoration, it's storytelling. A beautifully plated dish invites curiosity before the first bite. It shows the care, balance, and intention behind what we create.

I’ve learned that plating isn’t just visual — it’s emotional. The shape of a plate, the color contrast, even the negative space all affect how the guest feels about the food. The goal isn’t to make it look “fancy”; it’s to make the guest feel something.

During my time in school, I’ve started thinking about plating as a balance of form and function. Hot food needs hot plates, sauces need flow, and textures need contrast. Every design choice supports the integrity of the dish.

As I prepare for my externship, I’m excited to refine that balance. A well-plated dish shows pride and respect for both the craft and the guest. It’s a reminder that food is more than fuel. It’s an experience we build from the ground up.

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