Okay, I have questions for all the chefs on the porch.
As many of you know, I often watch the FoodTV channel. There is one thing I see done often that bugs me.
When finishing an entree or dessert, why does the chef drizzle sauce, gravy, chocolate, or whatever around the plate? Yeah, I know they call it artistic presentation, but who made that determination anyway?
Why is that presentation considered desireable? I personally wouldn't want liquids slopped all over my plate. It looks like the chef dragged something off the plate, and forgot to wipe away the skid marks.
Then, sometimes they will scatter green twigs or other leafy things on top of the mess. What's up with that? I'm sorry, but they won't cut it as a vegetable serving or salad.
Either drizzle the sauce, etc. over the entree, or pour it into a small dish (plastic cup) so the consumer can use it for dipping if so desired.
Who wants to see good food served on a messy looking plate? To me, a clean plate is good presentation.