Gourmet runs a piece on the evolution and current rules of restaurant plating, touching upon the techniques of Alfred Portale, Jonathan Waxman, Michel Richard, and Jean-Georges Vongerichten. The JG sums it up: "'...in the ’70s it was ‘protein forward,’ with the meat at the front of the plate. 'The ’80s were the decade of ‘on a bed of,’ with everything on top like a skyscraper. The ’90s brought deconstructed plates; and now it’s technology—you don’t even know if it’s a real egg.'” [Gourmet via Eater]
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The Science of Plating
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