Plating, garnishing, color contrast, texture, height, negative space, plate shape, sauce—there's a lot to consider when plating a beautiful dish. Executive Chef Rich Carter, at the culinary helm of the North Carolina Museum of Art, has wowed guests with his prowess and now will share tips and ideas with the AOCF audience in this fast-paced Round Robin. If time allows, he'll also discuss how staff capability, venue, logistics can affect planning.