Mostly plate. The art of California cuisine.

I had a restaurant gig in the early 1980s just when California cuisine was beginning to take off. We got dinners as part of our pay, and it was very good food. However, it seemed it was more about the presentation of the food, than it was about quantity. In other words, it was mostly plate. A baby carrot here, some sauce there, all nicely displayed but when you looked at what you were getting, it was mostly plate.

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