Plating Techniques the Pros Use

A Pop of Color

Before you get into fancy-schmancy food placement and sauce drizzling, you need to figure out what you're going to make -- and if you're looking to impress, take color into consideration. You can't serve up a plate of chicken, boiled potatoes and baked beans and expect your guests to fall off their chairs in amazement. But substitute some green string beans and blue potatoes (yes, blue potatoes), and now we're talking. And if you still think the color combo needs a punch, you can add pizzazz with a bright sauce or garnish.