I enjoy food, but rarely, if ever, plate my dinner in a way that would pass as a Five-Star entrée. I have taken cooking classes in high school and learned a few things about garnishing, though I haven't used them since. I like the idea of creating something appealing to the eye that is so temporary. It's a shame to waste food, but when I see something put together so nicely I often don't want to ruin it. Whether it's making a fruit sculpture, garnishing a dessert, or plating an entrée, the craft for making food look beautiful or interesting is often overlooked.
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