I just made myself the most delicious lunch, and I feel like I need to share it before we even start the episode.
Like, this is how I want to start is with what I just made for lunch.
Okay.
So I started out with kale raw, and I took olive oil, salt, and sherry vinegar, massaged the kale.
Then I put on top of that kale, roasted tahini, brussels sprouts, and roasted spicy sweet potatoes.
And then I put pumpkin seeds on top, and then I put chickpeas on top, and then I put crispy shallots on top, and then I did a little bit of parmesan cheese on top, and then I ate it, and it was so fucking good, and I just can't stop thinking about it.
And recently, I've been really into the plating of food that I make because there was a period of time there where, when it came to cooking, like, I was mainly concerned about the flavor.
I was like, okay, I want to make food that tastes good, but I was kind of neglecting the art of plating.
And honestly, food tastes ten times better when it's plated in a way that's a beautiful to look at.
Oh, my God.
I also put avocado in my salad.
Sorry.
That's a huge thing.
I totally forgot.
That's, like, a game changer.
I don't know how I forgot to mention that.
Anyway, plating is, like, a huge deal, you know, when it comes to experience, and the art of plating is half the battle.
You know, you can cook something that tastes delicious, but if you don't plate it in a way that looks good, it's just not as great of an experience.
So I've been very into plating recently.
I found that the way to make a dish go from home cook aesthetic to chef aesthetic is by either adding a drizzle of some sort of sauce or by adding fresh herbs on top.