There are some things you get from a seasoned chef or baker that you can’t get from anyone else.
You’re hit with broad, bold flavor, and there are also precise plating details in every dish made. Food presentation is about the art of arranging foods to enhance an aesthetic appeal. It is considered by chefs to be a part of food preparation and includes many different detail types. For example, techniques like sewing meat, a specific slicing pattern for vegetables, or a unique shape. Other visuals could consist of tastefully iced cakes, edible figurines, drizzled sauces, sprinkled seeds for texture, or even scientific reactions.
In the past, the more visually appealing a dish was, the more it symbolized your wealth and power and helped show complexity in a dish. Hosts of Roman banquets added different minerals to upgrade the aesthetic quality while Medieval aristocrats had feasts of sculptured dishes. Modern-day visuals for dishes can include the classic Japanese bento box or the French nouvelle cuisine, where minimalism is a major concept.
What goes into the food presentation? (According to McDonaldPaper Restaurant Supplies’ article on food preparation.)
- The right plates: choosing plates that complement your dish and not distract others from the actual food is the most important.
- Using contrasting colors and symmetry.
- Positioning ingredients properly: most chefs follow this rule, protein between 3 o’clock and 9 o’clock, vegetables between 12 o’clock and 3 o’clock, carbs between 9 o’clock and 12 o’clock.
- Food decorations: Garnishing the dish purposefully to enhance the dish.
- Using texture and height: this helps draw the eye to the main point of the dish
- Using big clean plates: larger plates allow more room for decoration
- Using the sauces: Using sauce doesn’t only add flavor to dishes, it can also be used in a creative spirit.
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