Here are eight modern plating techniques you can incorporate in your kitchen today:

1. Bathing technique 

The bathing technique is when a bowl is used instead of a plate and a liquid is used liberally to fill the bottom. The bathing technique can be used with a broth or light sauce. The food can either be enveloped completely or perched on a base of ingredients in order to rise above the pool of sauce. This is a great option for adding different textures and layers to your dish.  

2. Hide and seek technique 

This technique involves having layers of food where the diner gets a surprise every now and then. Often gels or layers are created in different flavor profiles to lay over elements on the dish, much like a blanket or duvet. This is a really exciting way of plating as it creates an exploratory experience for the diner. This is an easy way to create theater and fun. 

3. Bowl preference 

The use of bowls instead of plates have become very popular. We love this concept as the bowl creates such a magnificent canvas that frames the dish beautifully. The curves on the bowl also allow you to sauce a dish beautifully without it running over the bottom of a plate. We also love to create a little height in a bowl to create a further multidimensional experience for a diner.  

4. Focus on precision  

While natural and scattered plating remains popular, it seems that a more systematic approach to plating is becoming the norm. A more structured and precise approach means taking time to cut precisely and using space between elements evenly. This type of plating takes time and a little practice. It is a good idea to practice this type of plating before you serve your guests to know exactly what you will be doing on the night. 

5. Scaling 

The scales on a fish are one of the most organic motifs in nature. This shape has taken the high-end restaurant by storm. The overlapping layering effect placed with precision will remain popular and in use for some time to come. An easy way to implement this one at home is to use a mandoline to thinly slice vegetables or fruit in order to replicate this effect.  

6. Molds 

The use of molds was very popular, especially for centerpieces back in the 1980s. It seems like molds have made a comeback but on individually plated dishes instead of “harvest table” spreads. Different shapes and sizes have become more available and playful ideas like gummy bears and jellification noodle sets ensures that the kitchen can easily become an exciting food lab. This is very much aligned with the continuous uprising of molecular gastronomy and modernist cuisine.  

7. A crater for condiments 

We all know using green oils and jus are very popular in dressing a plate or a bowl. A new technique, however, is using a vessel like a cream or puree as a base to present it. A crater is made with the back of a spoon, creating a nice little gap perfect for filling up with sauces, oils or dressings. Make sure your puree is super smooth and delicate to really exemplify the oil or sauce beautifully.   

8. Monochromatic dishes 

Last but not least, monochromatic dishes are still very popular. Along with using only one color, a big trend is to use a single ingredient and “heroing” that ingredient in several ways. A celebration of leek, for example, can include a puree, a cream, a velouté sauce and a roasted element.  

What modern plating technique will you be trying next? 

Charl Marais is the founder of Fine Food Collective. Follow @fine_food_collective on Instagram and subscribe for free on myfinefoodcollective.com to get exclusive content and recipes.