Plating To Taste

摘要

With small plates making the transition from trendy to tried-and-true, chefs throughout the world are looking to innovative, functional and even more colorful designs to help creatively present their concoctions.rn"For some I use solid white, for some I use color, and for some glass—we like a different look for variety," says Ken Gladysz, executive chef at Hotel Hershey in Hershey, Pennsylvania.rnAt that property, small plates can be found in fine-dining restaurant the Circular Dining Room, or even incorporated into small, high-end banquets. In the restaurant, the tastesrnmay sit on buffet lines—"it's a nice personal touch when somebody can get something individual," Gladysz says—or they may come to the table in the form of an amuse bouche or dessert.