A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.
Sentiment: NEGATIVE
Food is all about balance; it is all about taste.
I like complicated dishes but also appreciate simple foods.
Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.
Why are fish unsustainable? Because they're popular. What makes restaurants work? Popular dishes that people come back for.
With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.
I really see food as subjective. It's a creative outlet. It's something that you do for fun. It's a gray area. It's not black and white or right and wrong.
Food is an important part of a balanced diet.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
I have a certain point of view, a certain way to plate food, certain ingredients that I like to use.
I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
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