Work the Plate like a Chef
To achieve restaurant-quality presentation, start with brightly-colored, well-cooked food. This will make a first impression that your guest receives and will decide whether it will be love at first sight or not. Layer the food and play with contrasting colors and textures to increase its visual appeal. Finally, garnish the plate with flavorful herbs or spices to take it to the next level.
Before we get started, there is one old rule that every food blogger and many chefs at restaurants need to know.
The old rule saysyou have to look at the plate as a clock, and set specific types of foods at specific hours. At a 11 you should set carbohydrates (pasta, rice, potatoes), vegetables at 2 and in a case of dinner, at 6 you should set proteins, main meal (fish, meat).
Here are tips and tricks to make your next food presentation look irresistible:
- Less is more -Keep it simple
Plating really depends on the occasion. For everyday plating at home, it should be about simplicity.If you’re aim is about refinement, just put the protein on the plate and place the vegetables in small side bowls. The protein hence becomes the focus of the main dish. Quality is always better than Quantity.
- Change your plate ware
Look beyond traditional vessels like plates and bowls and see what else you have available. On this case you can definitely go with -chopping boards or elongated plates un-like the circular plates.
- Use a white plate
When you use a bright white plate, the food really stands out, its colors seem more vibrant, and it makes the food more appealing.
- Arrange the food in odd numbers
According to Chef –Rick bayless – Owner of frontera grill in -Chicago, he suggests, arranging food in odd number while plating it creates the impression that piece of food is being framed by the others.
- Play with all the senses
Photo Courtesy of: www.SugarApron.com
Nothing beats pleasing the eyes first when it comes to food. Too many soft or crunchy foods on a plate is unappealing, but a combination of both is delicious. Our sense of smell, texture, touch, and mouth-feel, all of which are factors that play into plating or creating our art. Always remember – Never plate food for the purpose of COLOR. You must consider the balance and texture of each ingredient and how it plays into the composition of the plate.
- Layer foods to add height
Photo Courtesy of www.foodgypsy.ca
Its common to find layering of foods in restaurants, but not so much at our comfort homes. Adding height to a dish can take it from ordinary to stunning.By layering or stacking ingredients you can give the dish more depth.
- Employ drizzles and swirls
Photo Courtesy of: http://11nemel.edublogs.org/
Photo Courtesy of: Simple Recipes.
Another way to finish food is with a drizzle or swirl of a concentrated sauce or liquid. On sweet dishes, adding chocolate sauce, fruit jam or syrup might be the most delicious way to add that finishing touch.On savory dishes, adding a small squeeze of pesto, or flavored oil is just perfect. Placing the sauces in a squeeze bottle and drizzling them onto your food to create a pretty pattern is much more appealing. Remember: the key is adding a touch of color, don’t over do it.
Those are my favorite key pointers when it comes to plating, but if you feel I have left some out, feel free to share on the comment section below.
Love and Love,
TD
