The trend of small, carefully plated portions of food served with artful dots of sauce has drawn the scorn of some culinary experts who find the practice pretentious, such as British cookbook writer Delia Smith and chef Jeremiah Tower. While the plating technique once had to be painstakingly done with a spoon, the ease of squeeze bottles has made it commonplace.
Sign up for ProChef SmartBrief
Culinary news for smart chefs
Get the intelligence you need: news and information that is changing your industry today, hand-curated by our professional editors from thousands of sources and delivered straight to your inbox.