Dessert Presentation

In recent years, chefs have devoted more of their creativity to the arrangement of food on the plate. This is something of a change from earlier decades, when much of the plating of foods in elegant restaurants was done by the dining room staff at tableside. This trend has extended to the service of desserts as well. A piece of pastry or a wedge of cake that was at one time served by itself on a small dessert plate is now likely to be served on a large plate with a sauce and one or more items of garnish.