To dot or not to dot, that is the chef’s question

There may be two kinds of chefs in this world’s kitchens. The line of demarcation: Those who put dots of sauce on their plates and those who do not. It seems there is a point of contention among chefs and food writers about the practice. The technique of finishing off an artistically arranged plate with…

You must be a subscriber to read this content. To keep reading and receive unlimited access subscribe today for only $1.
Subscribe Now Already a Subscriber? Login now

Purchase NowWant to share this story? Click Here to purchase a link that allows anyone to read it on any device whether or not they are a subscriber.