Overheard a line cook say 'plating is just moving food around' and I almost lost it
I was grabbing a drink after my shift at a spot in Denver last week, and the guy next to me, who works at one of those trendy gastropubs, said that to his buddy. He said it like it was a deep truth, that the art of the plate doesn't matter if the food tastes good. I've been in kitchens for 15 years, and that mindset is why so many places feel generic. A perfect sear on a scallop means nothing if it's just dumped next to some slaw. I think about the time I spent two hours just tweaking the placement of microgreens on a duck dish, and the guest literally took a picture before eating. That moment of care is part of the meal. It's respect for the ingredients and the person paying for them. How do you guys handle cooks who don't see the value in the visual side of things?