Plating for Great Catering

Recenly a catering for 300 guests took place at Westminster Place. 300?? Do you think that a party of that size is impossible? Do you think of your "go-to large scale plate" of chicken salad, fresh fruit and a croissant? Don't. As long as you plan correctly, you can make 300 plates beautiful without breaking the bank and hopefully bringing in some repeat customers! Check out the pictures and tips below.

Tips For Plating

• Plan it. Sketch the presentation to help you visualize the plate. Assemble a "practice" plate to help decide the final presentation.


• Keep it simple and quick. You want the food to look attractive, but not overwhelming or silly. Don't try to build towers or other elaborate structures when plating food.


• Everything should be edible. Don't garnish with large sprigs or spears of rosemary or other herbs.


• Start arranging food in the center of the plate and build outward. This improves appearance, and also helps prevent the server from sticking his or her thumb in the food.


• Reserve the front of the plate for the most attractive and appetizing food.


• Add height to the plate. Do this simply by mounding potatoes, rice or other starch (make a mound, not a mountain) at the back of the plate and leaning other vegetables or meat against it. Generally, the presentation should begin low at the front of the plate and grow taller at the rear.


• Think color. If your food is basically brown or white, brighten the plate with colorful garnishes and vegetables. A sprig of fresh cilantro or flat leaf parsley,a few rings of sliced green onion, a wedge of fruit, a sprinkling of toasted sesame seeds, or a small chile pepper arejust a few garnishes that add color. Make sure your garnish suits the recipe.


• Serve according to design. If someone helps you serve, show them how to position the plate correctly in front of your guest.