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The Art of Japanese cuisine: Presentatio...

I came across a post by Valerie of Globetrotter Diaries, a very interesting (GORGEOUS photography!) food blog. The post, The Art of Japanese Cuisine: Presentation 101, deconstruct visual presentations in Japanese cuisine. Here is an excerpt. Please visit Valerie’s blog to read more: “The...

Plating and presentation: Chef Tony Adam...

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,...

15 tips to plate your food correctly...

  Food needs to taste good. It also needs to look good.   Most humans recognize unity and good composition. This is why we are so sensitive to culinary presentations. We respond to stimuli and psychological perceptions influenced by our background, education, trends, etc…   In a restaurant...

Food plating: the creative process...

Every culinary presentation starts with a creative process. Here is a sketch by one of the masters of our craft: Grant Achatz of Alinea restaurant in Chicago. He is of course known for his avant-garde cuisine and whimsical presentations. To achieve stunning presentations like this one, chef Achatz starts...

What makes food look good?...

When it comes to plating food, what makes it look good? As it turns out, there are many, many factors influencing the beauty of that painting, and there are many, many factors influencing the beauty of a photograph, or a food presentation. The big underlying principle is the principle of  ‘UNITY’. This...

Plating food: Work on your Maillard reac...

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...

Food plating: introduction to texture...

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...

Food plating & supports: more quest...

My recent post “food plating: choose your support” has drawn quite a lot of interest. Today we hear from one reader. She made the following comment: “Submitted on 2009/07/27 at 11:18am I found this post to be particularly interesting. The stark difference in the pictures really stressed...

Plating food: choose your support...

A diner in a restaurant is sensitive to culinary presentations, very much like a viewer is sensitive to a piece of artwork. He or she responds to stimuli and psychological perceptions influenced by his or her background, education, trends, etc… Chefs can influence that perception by effectively...

Brief history of food presentations...

Just like your wardrobe, food is highly subjected to fashion and trends. I’m suspecting that most of us today wouldn’t normally dress in psychedelic outfits and platform boots to our next meeting in town, or go out to dinner dressed like this:         Or even like this:                   Likewise,...

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