The Art of Creating Beautiful Plates
It has often been said that we eat with our eyes. From Instagram feeds to Michelin-starred tasting menus, how a dish looks has become an integral part of how we taste, and plating has grown into a sophisticated art form of its own. Thoughtful composition, a few fine-dining techniques and some well-chosen garnishes are a big part of what separates a home-cooked dish from an impressive, restaurant-worthy one.
In this hands-on workshop, contemporary food designer and culinary artist Bahar (Somayeh) Ghasemzadeh, author of several Persian textbooks on modern food plating, introduces the art and principles of modern food plating, exploring how creativity, technique, colour, texture, and composition can transform an ordinary dish into a visually stunning culinary creation. The skills, techniques and principles you will get to explore offer style, polish, and the confidence to level up your kitchen game.
Joining her is guest speaker Haleh Sohi, a food scientist and educator, who brings the science of ingredients, flavour, and texture to the question of why some plates simply work. This workshop will help you look at food beyond its taste, discover the artistic possibilities of culinary presentation, and elevate your own dishes to dazzle and impress.
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Principles of Modern Plating
The workshop opens with a presentation introducing the fundamentals of food design: visual balance, colour harmony, texture, composition, and the artistic arrangement of elements.
Advanced Garnishes
Under guided instruction, you will prepare garnishes yourself, utilizing different advanced culinary techniques sure to inspire your imagination and creativity.
Wafer Tuile – delicate, decorative wafer garnishes shaped with silicone moulds.
Coral Tuile – light, crispy garnishes with a coral-like texture.
Pearl Caviar – flavourful edible pearls made with agar-agar.
Chocolate Crisps – decorative chocolate elements for contemporary plating, particularly desserts.
Microgreens and Edible Flowers – Get to know different varieties of microgreens and edible flowers, and learn how to select and use them to enhance the colours, textures, and visual appeal of your dishes.
Plating Demonstration and Workshop
Bahar will provide in-depth demonstrations of modern plating techniques, exploring the creative process behind the presentation, highlighting how garnishes, colours, textures, and composition work together to create a harmonious and thoughtfully designed plate.
Participants will then have the opportunity to plate, sample and then share one of two dishes: a savoury mezze plate or a dessert plate.
Savoury Mezze Plate – beetroot hummus, a fresh chopped cucumber and vegetable salad, a crispy spinach and feta phyllo cigar, and vibrant green herb sauce, finished with microgreens and edible flowers.
Dessert Plate – Masghati, a traditional sweet with a delicate, gently sweet flavour, a soft, silky texture and fragrant notes of rosewater, served with fruit sauce, chocolate crisps or a decorative tuile, and fresh fruit and edible flowers.
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Bahar (Somayeh) Ghasemzadeh is a food designer and culinary artist specializing in modern food plating and culinary presentation. She is the author of several books on modern plating and the contemporary presentation of traditional Iranian cuisine, Eyes Eat First and Ancient Flavours in New Frames. Her work focuses on the harmony of colours, textures, and flavours, combining artistic creativity with innovative garnishing techniques. She is passionate about exploring the cultural stories behind traditional foods and reinterpreting them through modern plating. Instagram: @izh_afrank
Haleh Sohi is a food scientist and educator with a PhD and extensive experience in food science, microbiology, nutrition, and food product development. She has taught several food-related subjects at Fanshawe College in Ontario, Canada. With her scientific background, she brings valuable insights into food ingredients, flavour, texture, and the science behind food presentation.
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The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto's remarkable culinary diversity by hosting unique food events. @thedepanneur
