I guess it is true what they say - beauty is in the eye of the beholder. That plating does nothing for me.

~Ann

If I ever told DH that the pork chop should be "majestically hoisted" on the plate, men in the white coats would be ushering me right on out of this kitchen.

I would love to see some of these, from the link below, come from the kitchen - it would make me smile, or maybe laugh out loud, which can only make a meal even better

Here is a link that might be useful: Food art

This post was edited by momj47 on Wed, Jan 29, 14 at 20:31

Not to my taste.

IMHO the pork chop or the pasta were the only things that looked remotely enticing. The overly fussy dessert was just ridiculous!

>>The overly fussy dessert was just ridiculous!>>

Oh, trust me, I've had worse. We paid $200/pp at 2-Michelin-starred Cyrus in Healdsburg CA, w/o wine, about two yrs before they closed up due to a landlord dispute. We had two desserts, and both were virtually inedible.

We've encountered some excellent tasting menus - we're not very budget-constrained and dine out as a hobby - but we've encountered a lot of very poor ones, as well.

Besides, I don't see that much difference between what's shown in the slideshow and the beautiful plates dcarch creates. The difference is, she's creating beautiful food from the heart, as opposed to "tweezer food" with pretension.

Food as art is a good concept that some places simply carry too far. It doesn't make it necessarily bad, merely something that slants towards the over-the-top.

I agree, beauty is definitely in the eye of the beholder in this instance, those plates do not appeal to me at all.

The pasta looked nearly "normal", that wasn't so bad, and if I could have fished the pork chop out of the glop of beans and sauce, it probably would have been acceptable. I just don't want my food all piled up on top of each other.

Actually, the green thing in picture #5 looked interesting, but it didn't look delicious, if that makes sense. It's pretty, but not something that I'd find appetizing.

Annie

Despite the ridiculous description, the pork chop looks great to me. Obviously you'd remove it from the stack for cutting/eating, but there's nothing contrived about it, just careful presentation. Similar to what we see in the more noteworthy photography on this forum. Same for the pasta.

What I like about the vegetarian dish from Dirt Candy is how the final presentation simply displays as a perfect slice. Understated, considering the effort that probably goes into it.

While definitely leaning towards overplated, Momofuko's soup looks really good to me until I start worrying about whether it's served hot. If hot, sign me up.

At first the razor clams got my vote for "most ridiculous." Then I thought, if they were an a la carte item I'd laugh (as long as I wasn't paying) but being as they're part of a 20 course tasting menu I'm good with them.

Kind of interesting about dessert. Seems to me it's almost innate in us to fuss with this course. You don't have to look further than the reactions to threads on this forum about what we create for/with our kids/grandkids to see that. I might dump dinner on a plate without a thought, but while I don't even particularly enjoy making dessert I can't imagine frosting a cake without putting a little pride into presentation, can you?

I liked the first one and a couple of others - especially the ones that looked like sculpture, and they reminded me of watercolor paintings that my life drawing teacher (who was from mainland China) did of meals that he created. He would photograph plates of food (a lot of which were fish, which Iove), eat the meal, and then do a watercolor painting from the photograph. I did not like the pork chop - I do not like food that is stacked just for the sake of creating height because then I just have to deconstruct it, and I usually prefer to keep the foods separate. Maybe that is why I liked the first picture best, but I like it as art - not as food, sort of like the meat dress that Lady Gaga wore.

Although the first one is very eye-appealing it doesn't make me want to eat it. I pretty much eat anything but with one exception - sushi. Yet when I see it I'm fascinated with the beauty of it on the plate - except of course when it's on a SQUARE plate!! And I love to watch it being made, I do consider it an art. Maybe that's because I suffer big-time with ASMR.

Well, ya brush your hair don't ya? Some people even paint themselves...little brushes of color all over their faces. Some even put some paint on their fingernails? Weird.
Even toes.

I like the attention to detail. It is an obsession and goes a bit far but it is theatre. And gorgeous to watch. It is entertainment. When we eat out i expect it. I don't want lipstick on my water glass or served tea on a dirty saucer. (had that recently). Servers standing together behind a filthy counter gossiping instead of paying attention. Just imagine the state of the kitchen.
It only makes sense, in fashion, design, anything visual, food is treated the same.
I did a tasting last night just for the two of us. It was fun giving the extra plating detail. I had the time. Food is lovely and tasty and should be celebrated. I prefer to enjoy it at home or from my garden. Picking a beautiful tomato and gently placing it in my basket in awe. We all expect the same attention in the grocery. I avoid one checkout fella that stuffs and bangs produce and does not care if a leaky meat package or something heavy is on top of tender greens...

Like foas points out, creating a meal or dessert for others, gives pleasure to the recipient AND the creator.

Haha, i should have saved the seeds from that tiny melon i grew. I'd get top dollar.

I find myself agreeing with FOAS and Lars. I can see the beauty in it. It's not something I'd make, but I'd enjoy it after it was placed in front of me. Sorry to disagree. And I don't even like modernist art, I'm more of a fan of impressionism? What can I say. I like the colors on some, the pork chop looked good...

Cirque du SoleilâÂÂs acts are not more skillful than Barnum & Bailey CircusâÂÂs, but they are infinitely more enjoyable because they had discovered that all people respond to their synthesis of aesthetic packaging of traditional acrobatics.

We all arrange our furniture in our homes to look presentable, whether we are interior designers or not. We all make sure that we look our best when we go out, whether we are makeup artists or not.

The sense of aesthetics is intrinsic and universal in the humanâÂÂs biological make up. We respond to and desire visual beauty, and I an convinced that once you tap into it, we can all become designers and artists, of course, each with our own style and ideas. I am going to say that few (extremely few?) of the chefs are trained artists. They all got to be amazing by practicing on their own.

It is very rewarding to have your kitchen as your studio and your dinner plate as a canvas, to metamorphose your dish from a mathematical recipe into a magical concoction that can sing and dance, âÂÂItâÂÂs alive! ItâÂÂs alive!âÂÂ, âÂÂWoW, Wow!!!â and to add more to eating pleasure beyond the mere satiation of the palate and the appetite.

The judicious juxtaposition of texture, taste, color and form, to me that is one of the Holy Grails of cooking.

Please, Mr. Chef, donâÂÂt feed me the same way you would feed a dog! I want my food to look appealing.

Some very good points posted here, and thank you jkom51 for your flattery.

dcarch

This post was edited by dcarch on Thu, Jan 30, 14 at 8:57

I love all of it, however, the teeny tiny portions bother me!

I love it, "tweezer food". I can't believe that it's meant for eating, it's just for looking at.

Steve