4 What to look for?ShapeColorHeightItemsFlavorTexture
5 Shape:Different shapes shows various knife skills and keep your guest wondering how it is made.Color:Color gives your plate a sense of freshness. It also indicates that you can control changes through heat (cooking techniques).Height:Incorporate the natural shape of food to provide varied, but not extreme, heights. This enhances the flow of food on the plate. Height creates a focal point on the plate.S.C.H.I.F.T.
6 Items:Choose food items based on practicality, portion size, number of other items on the plate.Flavor:This is the single most important factor. Use only fresh, compatible flavors, to enhance your presentation naturally.Texture:To achieve a variety of textures, vary your cooking methods and apply different cuts to your vegetables to create variation.S.C.H.I.F.T. (cont.)
7 Functional Garnishes Use functional garnishes that make sense. Add texture or taste to the foodServes a purpose, such as to add crispness for a contrasting texture.Harmonizes yet doesn’t distract from the focal point of plate.
10 HarmonyThe ease with which guests can serve themselves from the plate or the platter.The layout on the plate should work as a cohesive unit. They should be unity among all the food being served.They should be harmony of ingredients and items on the plate.
11 Focal pointContemporary approach to plating features the main item as the focal point, in the center, with the other items underneath or around it or scattered on the plate.Do not overcrowded the plate, empty space will reinforce the focal point.
12 ConclusionGood food, whether hot or cold, is a combination of fresh ingredients prepared in the proper way with simple layers of harmonizing flavors.Solid understanding of how to build flavor profile in order to present them with style is a must.Two great words from Master Chef Edward G. Leonard regarding plate presentation: SIMPLE AND ELEGANT
13 Who Said:“It’s so beautifully arranged on the plate- You know someone’s fingers have been all over it!”