Restaurant trends tend to elicit passionate responses in people. From avocado toast to unicorn food, the sometimes innovative and often wacky ways that restaurants entice diners often leave people either loving the change or hating it. A case in point is plateless food.

The trend of serving food on everything but plates has been going strong for a couple of years. While it has faced a backlash from some, others love it. Here’s what you need to know about this food trend if you’re considering a career in culinary management.

Plateless Food Started Off as a High-End Concept Before Going Mainstream

You can thank—or blame—high-end restaurants for plateless food. Modernist restaurants have long sought new and innovative ways of presenting their dishes. Noma in Copenhagen, for example, serves toffee shaped like birds feet on a bird’s nest, while Alinea in Chicago famously serves dessert straight on the table without plates of any kind.

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