Garnish or Garbage? Finding Balance in Plate Presentation with Chef Charles

As a chef, I thrive on that hustle and bustle of the city kitchen, where flavors clash and creativity just flows like a sick beat. One of the dopest moments in my game is when a dish goes from a simple lineup of ingredients to a culinary masterpiece that has folks drooling at first sight. They say we eat with our eyes first, and trust me, presentation is everything when it comes to pulling diners in. Vibrant colors, bold textures, and artistic vibes can make a dish pop, but we have to walk that line carefully.

Color and flair are key to any plate. Picture this: a bright beetroot salad draped with creamy goat cheese, splashed with a zesty vinaigrette, and surrounded by smooth avocado slices. That explosion of color stops you in your tracks and sets your taste buds dancing for the fresh flavors to come. In a city known for its diverse food scene, where food lovers are always on the hunt for that next Instagrammable bite, hitting them with a lively dish is how we score big. But let’s not let the looks steal the show; the integrity of the dish is the real MVP here.

Now, garnishing has turned into its own art form, but I sometimes find myself stuck in a dilemma: some chefs are just slapping on garnishes to hide their cooking mistakes. A sprinkle of microgreens or a drizzle of balsamic might look fresh, but if it’s not enhancing the dish or balancing those flavors, what’s the point? I’ve seen too many plates dressed up to the nines, pulling the wool over diners' eyes while hiding what’s really going down underneath. That move isn’t just misleading; it chips away at the craftsmanship we’re supposed to be about.

Related Article: Oysters, Crawfish, and Black Foodways on the Table for Juneteenth and Beyond with Chef Charles

Chef Charles (pictured left) in 2020. Finishing a roasted whole snapper with fresh veggies during the What's Beef Battle League of 2020.

As chefs, we have to stay authentic with every dish. Each element on that plate needs to serve a purpose, working together to create a vibe that’s cohesive and unforgettable. A well-placed garnish should be like a killer feature in a song, adding that extra kick of flavor, texture, or contrast. Like, a sprinkle of flaky sea salt on a rich chocolate dessert that elevates the sweetness and gives it that crunch—pure magic. Or fresh herbs bringing out those savory notes, highlighting what we’re really about.

In my kitchen, we roll with the mindset that every component should build up the dish instead of hiding flaws. I’m all about garnishes that complement—but ain’t no unnecessary fluff cluttering my plates. I focus on creativity that tells the story of the dish. A burst of color from those vibrant veggies should reflect the quality ingredients we picked out, letting the true artistry of our craft shine through.

As we make our way through this ever-changing culinary scene, we have to remember that while those visuals matter, they should never compromise quality, taste, and authenticity. Garnishes are meant to enhance, not disguise. When we get it right, our dishes can narrate a story that not only tantalizes the taste buds but also touches the soul. Let’s whip up meals that stand tall on their own, using garnishes that are intentional and meaningful—a true salute to the vibes that fuels us every day.

Join Chef Charles the month of June at The Port Oysteria & Brewery in Fredricksberg, VA, for a special Juneteenth menu. And join the Chef Wednesday, June 11th for an unforgettable evening of soul, southern and Creole cuisine. Reservations recommended.