Plating and presentation: Chef Tony Adams

I have been writing about plating food and presentation techniques for a while now. I have had a lot of good comments, both on my blog and during my lectures at ACF conventions across the country.

Not many chefs write about food presentation. However, when someone writes about it with authority and knowledge, I love to report that.

Here is a very interesting and authoritative essay on food presentation, written by Chef Tony Adams, through the egullet community.

“Welcome to the food presentation and plating course of the eGullet Culinary Institute….I have been lucky enough to work at some of the world’s best restaurants both as a stagier and as a paid employee. But there is a lot of food that I cook and present which I am not happy with. I make mistakes every day, and when I create a dish, very rarely do I get it right the first time. I will play and play until I get it right. Working in a place where I have a pretty unlimited supply of various produce and proteins, with one of my goals to teach students how today’s industry works, I have been blessed with the perfect opportunity to find my own style, through my constant experimentation with plating and presentations.

I have identified three areas that have a direct correlation to food presentation. The first is, of course, the proper cooking of the food. This is the only element that is controlled by the chef, directly related to his skill; it is also the most important. If it is not done correctly, there is no need to present the food nicely; it will certainly be a disappointment upon consumption. The second element, equipment, is the least important variable, but I will cover a few pieces that I find helpful when it comes to making food look great. The third and final element, plate selection, is based upon the chef’s artistic foresight. It is partly controlled by the chef, although he or she has to choose from what is available on the market (unless his name is Thomas Keller, in which case, he would design his own)…”

Read more of Tony Adams’ article on food presentations.