THE CURIOUS CASE OF MISSING PLATES
In a bid to provide unique experience to guests, restaurants are replacing plates with quirky objects
Recently, 2012 Masterchef winner Anton Piotrowski decided to introduce a new concept at his restaurant, Brown & Bean, in Plymouth, England, where diners were instructed to make a fist over the plates, so that the food can be served on the back of their hand.
But the locals didn’t like this idea. They took to social media to criticise the gimmick, which sparked a debate on how much is too much, when it comes to food presentation? Where have all the plates gone? And when did Instagram-worthy took prioritypriority overover hygiene,hygiene, qualityquality andand comfortcomfort ofof eating? This presentation trend also led to a Twitter campaign — We Want Plates.
While Indian restaurants may not be asking guests to eat off their fists, many have replaced plates with quirky objects such as miniature carts, cycles and ladders.
“I’d agree to this, in my opinion hygiene, food quality and the ease with which you can consume it, take priority over the presentation. It’s true you eat with your eyes first. But, if the presentation is done in a manner that makes it uncomfortable for one to eat, then there’s no point,” says chef Sabyasachi Gorai.
So, the question remains how one can be creative without going overboard, at a time,time, when food innovation is prevalent and diner’s experience matters the most. “I think in this case, the chef (Anton) was trying to provide an experience to his diners and I don’t see anything wrong with it. Presentation of food is an integral part of the experience. However, it shouldn’t make it inconvenient for the diner to eat,” states chef Manish Mehrotra.
Chef Kunal Kapur echoes the same view. He says, “People from different cultures and places have their own way of eating. Some use coconut leafs to serve food instead of plates. But when it comes to restaurants, I’d say it doesn’t matter whether you use plates or not, as long the food is hygienic and people h have no difficulty eating it.”
Diners’ eating choices and preferences are always subjective, so it’s hard to figure what exactly works for the diners. “I definitely agree that too much emphasis is placed on food presentation a at restaurants,” says designer Rina Dhaka. And restaurants can’t be blamed for trying to provide a new experience to the diner. “After all, they are catering to a generation of people who validates every aspect of their lives on social media,” says Papa CJ, comedian.