At the end of the day we are so tired that we only look forward to having food however it may look, but, imagine going to a restaurant and the food being served to you is just unappealing, even though it may taste fantastic the first impression of the dish won’t provoke you to taste it.
This is where food presentation comes into play. It has been researched and said that food that looks good is much more tempting and even forms a pre-concept of its taste as visual appeal affects the human psychology.
It is similar to the saying ‘first impression is the last impression’ and that cleary applies to food too, and, apart from taste the visual appearance of your palate is a major contributor to its success.
Food presentation is much like an art form involving a balance of colors, textures, and flavors. But it isn’t rocket science once you get the hang of it, you can easily impress people with your creative and magical food which tastes not only good but also looks good.
So, here are four very simple ways for presenting your food in a better way.
1. LOAD LESS:
Honestly the plate isn’t a truck so do not try to load it up with mountains of food! However lovely and delicious your cooking may be, try to put small quantities at a time to serve your guests to tempt them to get a 2nd serving, this technique is used by a lot of restaurants to lure customers into asking for more. Also, nobody would find having an ocean of sauce with icebergs of chicken floating in it very attractive so keep it simple with an appreciable amount of serving.
2. MIX UP ELEMENTS:
One should try incorporating various textures into a dish such as combining something which has a crunch with a smooth texture such as that of a mousse with nuts, another example is spicy fish with a cooling side salad of lettuce. This not only helps in combining a variety of tastes but also provides balance to the flavors.you can even use sauces to garnish or even dips to add a punch of flavor and color.
3. COLOR IT UP:
Add color to your dishes by using the food color palate. Herbs can be utilized as a garnish to get the green color. Cherry tomatoes or beetroot strips can be used for red color, cheese and mushrooms for a white color and various other vegetables such as carrots can also be used. For desserts, many fruits can be used as an accompaniment to enhance the color as well as the flavor ranging from cherries to kiwis and mangoes. Dry fruits also work for well for garnishing some dishes.
4. BLANK SPACE:
Yes, this tip is the most important of all if only a single item is being served, try to place it exactly in the center of the plate keeping about an inch and a half, of distance from the edges of the plate.
This will take of focus of the guest to the dish being served and nothing else. (Bullseye if you will 😉
These are simple tricks that can help you present your dishes in a visually appealing way.