A basic rule of food presentation
In the catering industry, there are a number of rules concerning the arrangement of plates. One of the most important concerns the rim of the plate. This outer edge of the plate traditionally belongs to the service staff and the guest. It serves as a grip area for safely carrying and holding the plate, and therefore should always remain empty. This means that this area should not be covered with food or decorations.
Adherence to this rule not only ensures an elegant presentation of the food - a free plate edge draws attention to the center of the plate, i.e. the actual dish - but also facilitates serving as well as eating by preventing food from falling over the edge or fingers from being dipped in the sauce.
Despite these clear guidelines, there is always room for creativity and innovation in the world of gastronomy. Star chefs are constantly experimenting with new sideboard techniques and plate designs to enrich the culinary experience and push the boundaries of what is possible. Thus, the plate's rim, when designed in a deliberate and thoughtful way, can become an integral part of the culinary artwork and elevate the taste experience to a new level.
The rim of the plate as an element of staging
The plate rim can be deliberately used to create an interesting frame around the food – and this already through the choice of the plate itself. One example of this are the plates in the SCHÖNWALD VIBES collection made of Noble China, where the rim is decorated with a slightly offset, radially arranged rod relief, creating an interplay of light and shadow. The feel of the tableware also invites you to touch it. These plates can be ideally complemented with the products of DELIGHT.
In the video above, Chef and food stylist Monika Schuster explains how to arrange such plates perfectly and what role the rim plays in this.
Decorate the edge of the plate with care
An emerging food presentation trend in the restaurant industry is the deliberate decoration of the rim. To create a unique presentation of the dish, certain ingredients are placed directly on the edge of the plate. This creative approach breaks with the traditional rule of leaving the edge of the plate empty and opens up new possibilities for culinary presentation – although care must be taken to leave enough space for the fingers of the service staff and the guest.
Thoughtful plate decoration can be a meaningful "rule-breaker" in food presentation, playing with textures, colors and shapes to create a surprising culinary experience. The big challenge is to find a balance between aesthetics and functionality, to take into account both practical and aesthetic aspects. Last but not least, the staging should not become a "show". After all, the food in the middle of the plate is still the protagonist.
