Why chefs growl when parsley is sprinkled on plate rims

“Parsley has a bad reputation as a garnish,” says Pete Mitchell, college assistant professor at New Mexico State University. Mitchell, who teaches Hotel, Restaurant and Tourism Management students, much prefers to include the stalks of this herb in sauces and stocks he is preparing. “Cooking is like chemistry. When we create a new dish, we know which herbs and spices will work best with which foods. We’re looking for a specific result when we finish creating this new dish,” relates Mitchell. “When you incorporate spices and herbs, it’s a marriage of different foods with the spices and herbs we use.”

“When it’s added to a dish, parsley enhances certain flavors, such as tomatoes or seafood. And, if you use the larger leaves, you’re going to create an even stronger taste of the herb in your dish,” said Mitchell.

“I also teach a nutrition segment in my Food Fundamental class for HRTM and HNDS students. Parsley is rich in folates, magnesium, riboflavin, niacin, vitamins C, E and K. It’s also high in copper, potassium, zinc, manganese, phosphorus, and iron. People add it to their vegetable and fruit smoothies, along with their kale and other ingredients,” said Mitchell.

The executive chef of the well-known Double Eagle Restaurant, located in Mesilla, New Mexico, began his career in the late 80s and early 90s. At that time, sprinkling herbs on plates was a big thing, but it’s not in favor now. “If the herb isn’t in the foods on the plate, sprinkling parsley as a garnish or positioning a sprig on the edge of the plate is unnecessary, messy and pretentious,” says Chef Luke. If you watch Gordon Ramsay’s “Kitchen Nightmares,” you’ll see him frowning when he receives a plate with parsley sprinkled around its rim. He also believes this practice is not needed.

“I like clean plates with three foods on the plate at most. I create asymmetry on the plates, going for the minimalist approach,” shares the chef.

“Parsley on its own doesn’t add very much flavor to a food. It needs to be paired with other herbs or spices to enhance the flavor of the meal,” said the chef.

Contacts:

Pete Mitchell

Tel: 575-646-5995

Chef Luke

Tel: 575-523-6700