Ok. By now, if you follow my blog and its numerous posts on plating food, you should have a good idea of what we are looking for, especially in the general areas: right plate, right colors, a nice crust for proteins, play with textures, etc… Today, I wanted to talk about the little kitchen...

Most culinary students try to improve their plated food presentations by adding stuff. They try to add because they think that by adding something, anything, like an extravagant garnish for instance, their plate will always look better. They think it can only add to the presentation. Unfortunately, the...

  This post is about the technique of cooking vegetables so they keep their natural, vibrant colors.  In culinary arts, the importance of color is easy to grasp. One must see a black & white photo of a dish and compare it with a nicely colored one to realize that color is essential to bring unity. And...

Texture is the visual or tactile feel of an element. In each composition, surfaces have different characteristics and appearances. The diner perceives these differences and responds to them, as much as he does to color. photo courtesy of starchefs.com  texture highlights (see photo above): caramelized...