Flat Lay

Flat laying food on a sheet tray

Flat Lay
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Carlos Matias

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Résumé

This isn’t a recipe book. It’s a book meant to scratch that organizational itch I didn’t know I had until I started flat laying food on a sheet tray, and I hope it does the same for you.


Food is beautiful in that we can follow the structure of a recipe to create specific flavors, yet still choose our own path, balancing ingredients, preferences, and creativity unique to our own palates. The melting pot of culture in Chicago has led me to explore the world through its food and inspired me to create. Take this book as an invitation to dive deeper into a culture outside of your own.


I’m not a chef. I’ve never cooked in a professional kitchen, led a team through service, taken inventory after a shift, built menus, or managed costs. Those are the vital, demanding responsibilities that make up a chef’s craft, and I have immense respect for them. Chefs work their asses off. They’re usually the first to arrive and the last to leave.


During my career in the Front of House, I had the privilege of being part of seven restaurant openings and meeting some incredibly talented people. Some high-tempered, some chill, but all driven by the same thing: passion. Their love and understanding of food came through in every plate.


When I cook at home, I revisit the mental rolodex of flavors I’ve loved over time. I’ll glance at a few recipes, then create something of my own based on what’s in my kitchen. Let this book inspire you to do the same—cook for yourself, call your best friend, go grocery shopping, and make magic together. If cooking isn’t your thing, maybe it’ll inspire you to order in or dine out and experience the ingredients you see here. Or don’t do any of that and just enjoy the imagery and organization. These flat lays are how I bring order to the chaos of life outside my kitchen.


If this book brings you anything, I hope it brings you peace. Some ingredients I lay out whole, others I dice and prep—what chefs call mise en place, or “everything in its place.” I try to live my life with the same balance and color as these flat lays. I hope you find inspiration and joy in them, too.

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A propos de l'auteur

Carlos Matias

Flat Lay

Carlos Matias

I was born and raised on the Southwest Side of Chicago near Midway Airport. My heritage is Puerto Rican, and my love for hospitality comes from the large family parties my parents hosted when I was a kid.


I started working in restaurants at 19, but it wasn’t until I was 21 that I fell in love with the art of making people feel seen. That’s when I learned true service standards, worked alongside critically acclaimed chefs, and discovered the deeper meaning of hospitality.


Today, I’m still part of “The Industry,” now working in agave distillate sales. I still live in Chicago, and my love for food and serving people continues to grow. My experience has always been in the Front of House, but I paid close attention to the magic happening in the kitchen and took plenty of notes along the way.


A mix of my love for food, a bit of ADHD, and a habit of recreating dishes at home led me here, to this book you now get to enjoy with me.

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Caractéristiques

  • Pages

    200

  • Type de couverture

    Couverture Rigide

  • Langue

    Anglais

  • Date de publication

    03/2026

  • Dimensions

    21,0 x 27,0 cm

  • Papier

    130

  • ISBN-13

    9782385894269

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