Decorate dishes, whatever you cookDishes from the chef's chief Even a simple cheese curdwill look like a gentle dessert if you put it on a large plate next to a vanilla ice cream ball, pour vanilla sauce and decorate with a spoon of jelly and berries. Decorate and make a more "professional" dish you can even with the help of petals of edible flowers (roses or violets) - most importantly, do not use more than three components of the decoration in one dish. For a "restaurant" experience, use huge white plates, round or square, place the food exactly in the center so that it occupies no more than half of the dish, and another quarter of the dish take up decorations. Do not stack salad, garnish and meat in one plate. Probably someone will have to wash more dishes - but usually it's not the chef who is doing it, so? Improve the recipe with proven means. Your fridge should always have products that can make a familiar dish a little better. First of all - greens, herbs and spices, which any cook will call the basis of the individuality of the dish: dill, basil, thyme, coriander, celery, rosemary, marjoram. Also keep on hand:

• pumpkin seeds and nuts for salads;
• citrus fruits for peel, which is useful to you in desserts and for decorating cream soups;
• lemon juice (you can ready, in a plastic bottle), which can sprinkle the skin of an almost ready-made chicken or fish to give a subtle flavor and flavor;
• sesame seeds, parmesan or sheep cheese, ideally improving the taste of pasta and soups;
• peeled shrimps (simple and royal) - for salads, soups and pasta;
• several types of chocolate, ready-made sauces, syrups and ice cream for desserts (which can be more wonderful than apple pie with vanilla ice cream?).

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