Garnishes go from afterthought to integral part of the plate

Chefs have moved on from tossing a few sprigs of parsley to finish a dish. Today, more of them are thinking through the final touches and using ingredients that complement both the look and flavor of the meal or dessert. "If you do it right, that overall look and all its components is what gives you a beautiful plate, not something that's thrown on at the end," says New Jersey chef Chris Styler.

View Full Article in:

NorthJersey.com (Hackensack, N.J.) (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
The French Goat
Lewisburg, WV
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Sous Chef
Swarthmore College
Swarthmore, PA