Food Presentation: How To Present Your Food Like A Pro
Chefs have understood long before that food presentation is essential, and there is no doubt about it. Our experience with food should arouse not just our palates but all our other senses as well. Truly, a food is most memorable when we enjoy the entire experience. Here are some tips on how to present your food for a more delightful experience for your guests.
1. Focus on one main item
Food styling can be very technical, as there are components that has to be present (or not) in your presentation. While you don't have to be stiff about the rules of food styling, you have to remember that for a food to have an appealing aesthetic, there has to be the star of the plate. This is the item of focus, your guest will notice this right away as it is usually of the most volume, such as a slab of meat or fish. This focal item must be accessible without having to break the rest of the styling.
2. Choose the appropriate dinnerware
The most sumptuous dish may lose its charm when plated on a dinnerware that is dirty, or disproportionate. Your plate should be polished, as any tiny dirt, crack, or stain will break the rest of the staging. Size also matters, as too huge of a plate will make the portion look tiny, while too small will cramp the items you put on it. The use of chargers or placemats will also create a different look to your dish.
3. Use the clock rule
Chefs treat each plate like a clock, and they set a specific food item on a corresponding time. Main dish, such as steak or fish, is usually placed at 6 o'clock, vegetables at 2 o'clock, carbohydrates such as rice, pasta, or mashed potatoes at 11 o'clock. Following this rule will not only make your food more presentable and put together, but will also guide you in portion control.
4. Plate your food in odd numbers
Our mind is tricky -- it can perceive things in odd numbers as more visually interesting than those in even numbers, even if they are exactly the same things! So when you are serving shrimp or scallops, serve them in fives instead of six.
5. Take advantage of texture and color
Food plating is not just about positioning -- it's also about the play of various colors and textures! Complementary colors look good on food, hence a pesto dish is best garnished with tomatoes or red peppers. Or our Slate plates! You don't only want it to be eye catching, but you want your plated food give of a vibe of energy and liveliness to it. This will make the food more attractive and engaging. Be careful when playing around textures and colors though, as they are easy to overdo! While you want a bright looking plated dish, you don't want it look a like a meaningless clump of colors.
6. Garnish appropriately
Your garnish should make your main dish pop more -- to the eye and to the taste! All your garnish must be edible and should enhance the flavor of the star of your plate. A simple sunny side up egg can be made more interesting with some freshly cut fruits on the side. You can play around with garnishing but when in doubt, parsley usually does the trick!
With these tips taken into account, your food plating will surely up your game. A well-plated food will look composed and balanced, and will definitely bring your dish to a whole new level of gastronomic experience!