Let’s be real, if the plate doesn’t grab you before you even lift the fork, we’ve already lost half the battle. Food is theatre. It’s seduction. It’s that moment before the first bite where the guest is already thinking “ohhh sh*t… this is gonna be good.” Plating isn’t about pretty swirls, tweezer-dancing micro herbs, and trying to look like you watched one too many Michelin documentaries. It’s about attitude. It’s about discipline and intention. It’s flavour that looks as bold as it tastes, and yes, it’s a flex. If you want to plate like you're not playing around, start here: 1️⃣ Clean Plates Only We’re adults. We’re chefs. We don’t serve fingerprints and accidental “artistic splashes.” Messy rims and random sauce dots? That’s called losing control, and you can taste a lack of discipline. Your plate is your stage. Keep it sharp, clean, deliberate. If it looks like chaos, they assume the kitchen is chaos too. Control the chaos, or don’t serve it. 2️⃣ Build Height. Build Drama. Flat food = flat story. This isn’t nursery tea, it's a show. Lean that protein, layer that veg, balance elements so they stand proudly, not slump like a hangover breakfast. Every plate needs a hero moment, something that visually leads the dish. If your food looks like it’s posing because it knows it’s sexy? Yeah. That’s the vibe. 3️⃣ Space Is Sexy Listen… packing a plate like it’s a suitcase for a budget airline is not hospitality, it’s insecurity. Negative space says: “I know what I’m doing.” “I don’t need to drown you in garnish to impress you.” Space is breathing room. Space is confidence. Space tells the eye where to go, and the guest what to expect. More white plate = more swagger. 4️⃣ Colour With Intent Colour is emotion, but only if it belongs there. Stop dropping random herbs like you're seasoning TikTok content. Garnish isn't glitter. Every colour needs a purpose: flavour texture contrast aroma attitude If it doesn’t bring something to the party? It stays in the fridge.