I gotta ask this, please be patient with me. Where do you draw the line on presentation. At what point does flavor, purity of ingredients, technique fall prey to HEIGHT, juxtaposition of veggies darting across the plate, etc. I just happened to catch a pastry competition on the foodnet the other day and I have to say, although admirable and beautiful pieces were shown, it was not what I expected. I guess the coutour line of pastry? My one and only favorite show is great chefs. Presentation is an absolute consideration there, but the food still looks like food. Coming from a visual art background, the concept of presentation is a must. But it seems there are bounderies crossed once in a while. So please give me your spin on the visuals above and beyond composition of form and color, texture of ingredients. How much is too much. And at what level of dining could you expect composition to be a great consideration?