Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs’ Perspectives

ABSTRACT

This study aims to ascertain and understand the art of plating dimensions from the perspective of master chefs. A semi-structured interview method was conducted with sixteen master chefs in Turkey to address this research purpose. The gathered data was analyzed via content analysis. As a result, four interrelated dimensions were identified; design principles, target audience, the character of the chef, and characteristics of the food. The findings contribute to the research agenda on the plating phenomenon to better understand the main framework of the art of plating. Further, many practical implications were also offered for relevant practitioners of the restaurant industry. The study is one of the first attempts to explore the dimensions of the art of plating from the perspective of master chefs in the restaurant-marketing context.

KEYWORDS:

• Plating
• gastronomy
• and culinary art design
• master chefs

Acknowledgment:

The data used in this study partially stemmed from the first author’s 2019 master thesis on the art of plating.

Notes

1. A traditional and local salad used in Turkish Cuisine.