Answer:
Set the table properly. Your day-to-day meals might be free-for-alls, but if you’ve got guests coming over, it’s nice to have the knives and forks in the right places.
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Choose your plates wisely. Make sure your serving plates are big enough to let each food item stand out, but small enough that the portions don’t look tiny.
Kathy used a square white plate above for serving this Portobello and Goat Cheese dish, making it stand out on a bed of sauce. Many chefs prefer white dishes, so the food “pops” visually, but you can try another color. Dishes with bold patterns can detract from the food. If you’re serving something hot, pre-heat your plates by placing them in the oven (if they are oven-safe) or on top of the toaster. If you’re serving cold foods, cool your dishes in the fridge or freezer for a bit. You can always make the plate look a little nicer by placing the food on a leaf of Boston lettuce.
Read the clock! A foolproof way to arrange food on a plate is to place the carbohydrate (rice, pasta, bread, etc.) at “11 o’clock,” the vegetables at “2 o’clock,” and the protein at “6 o’clock” from the diner’s point of view.
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This will also help you portion correctly, if you remember that vegetables should cover about half of the plate, starch one fourth, and protein one fourth.
