Today many chefs create great fabulous tasting dishes, plating them like works of art – the origin of which can be traced back to Asia.

It was Japanese chefs who were in the forefront – creating exquisitely plated food for decades.

In the West it started when chefs stepped outside the norms of traditional cooking – mainly French influenced- and began experimenting, creating, new innovative, dazzling, superb, new dishes.

Along with it came new plating techniques – equally dazzling and superb.

In the forefront of the cooking, plating, revolution was the Danish chef René Redzepi.

At his world-renowned Copenhagen restaurant Noma he experimented with new dishes, new plating, with spectacular results.

Chefs from all over the world flocked to his restaurant, working in paid or volunteer positions – eager to learn from the master.

Today many of his disciples and other chefs, offer new innovative, sublime tasting, food, plated in sublime, spectacular, ways.