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Sauce should enhance, not cover the main components; drizzle or place under the protein for a cleaner presentation.

Add texture contrast with a crispy element like chips or tuiles, strategically placed to complement the main components.

Use fresh herbs to add a pop of color and fresh flavor; place neatly or scatter atop other food elements.

Incorporate cheese by considering its texture and flavor; crumble, slice, or twirl to add richness and depth.

Drizzle or artistically present dessert sauces to enhance sweet dishes; control the flow and pattern for an appealing presentation.

Scatter grains like quinoa or farro to add texture; place strategically as an accent or as a base for other components.

Sprinkle nuts or seeds to deliver a textural contrast and a nutritional boost; localize or garnish purposefully.

Use purees to create a smooth, colorful base or accent; spread with a spoon or spatula for a swoosh effect.

Sift powders such as spices or ground dried vegetables for a concentrated flavor and dramatic visual impact, used subtly.

Include pickled elements to introduce acidity and brightness; position carefully for visual and flavor balance.

Swirl or layer crème anglaise or custards to create a soft and appealing foundation or accent for desserts.

Place edible flowers sparingly to introduce color and an element of surprise without cluttering the plate.

Place starches such as potatoes, rice, or grains to complement the protein, often at a 2 or 10 o'clock position.

Garnishes add a final touch; place thoughtfully on or around the plate components to elevate the dish's aesthetic.

Add a contemporary look with foam; use as an accent for the main dish without overwhelming it.

Utilize caviar or roe for a luxurious accent; carefully spoon on the plate, often atop other components to showcase its precious nature.

Use a brush to apply glazes for a shiny, appetizing coating on proteins or vegetables, keeping it neat and precise.

Incorporate fruit components as a sweet, acidic counterpoint to savory dishes; place for color contrast and taste balance.

Provide bread as a separate element or artfully on the plate if it is integral to the presentation; consider toast, croutons, or artisan shapes.

Incorporate molecular gastronomy elements like spheres or gels for a high-end, modern touch, placed with intent.

Arrange vegetables to add color and texture contrast, often placed at a 2 or 10 o'clock position opposite the starch.

Slice terrines or pâtés cleanly and position strategically to present an artisanal and elegant component on the plate.

Use droplets or streams of infused oils to add a burst of color and flavor; place with precision for visual effect.

Position the protein off-center on the plate to create a visual anchor and balance with other components.