Food presentation is directly proportional to satisfying the first and foremost sense – Sight. Food that doesn’t have visual appeal lacks immensely in satisfying taste buds. It is as is just as essential to the success of a dish as its taste and flavour.
Those into food business know that food plating and presentation are important in keeping guests happy as their first experience of the restaurant is through plating. However, plating is often overlooked by chefs who are either too busy or more concerned with the taste of their dishes. People eat with their eyes, and creative and thoughtful plating enhances both the look and taste of food. Focusing on presentation also allows chefs to showcase their creations and demonstrate to guests that they're getting their money's worth. While there aren't any hard and fast rules when it comes to aesthetic plating, there are several important concepts to keep in mind as you prepare and present your culinary creations.
The past one decade in Indian Restaurant industry has seen sea changes and has evolved to next level. There are various factors taking credit for the same – be it top of line catering colleges, internet or the access to splendid image banks created by various culinary artists/ chefs.With the ever growing importance of social media in influencing dining decisions, dishes must captivate an online audience for restaurants to remain competitive and at the same time the creativity is enhanced. The goal is not only to meet the standard and expectations but to exceed them. The basic principles behind good design and presentation will remain constant if the tactics keep evolving into new styles and trends. The patrons are well travelled and they know the ingredients and the restaurateurs are focusing on more innovative ideas and playing with flavours to set up trends.
The current trend of food styling that is being developed at catering colleges and fuelled by social media has opened a whole new dimension.The international cookery shows have taken food presentation to another level. I see so many F&B companies hiring food stylists to design how their food could go out on the plate. A lot of research is being done; new tactics are being emplued.It is really important to balance the variety and contrast. It is good to have a variety of textures on the plate, but how these textures are combined is just as important. It is also equally evident that the whole scientific approach to prepare food has escalated the food presentation scene, be it doing it the molecular way or make-up and presentation of dishes in much simplified manner.For Example, deconstruction is a process driven presentation technique which does justice to ingredients used. That is possible only because now in India most of the best quality, colours and textures of ingredients are easily available.
Matching portion size with plate size is another important aspect of food presentation as the idea is not to overdo the plating but make it look orderly. First impressions count – and the presentation of your whole experience is just as vital as the presentation and flavour of the food.
Pic Courtesy: Image by StockSnap from Pixabay