To garnish or not? That is the question. Some chefs despise having anything on a plate but the essential food; others garnish with something that reflects the flavors on the plate; still others are regular users of creative license, drizzling, dropping and sprinkling the plate with a myriad of sauces, spices and eye–catching accouterments. “There is some controversy on whether or not garnish needs to be functional,” says Phillips. Non-functional garnishes, such as a large sprig of ...

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