Art Of Plating

It is being widely believed that people eat with their eyes first.

Unlike most popular notions, this actually may be true! We know for sure that if a dish is not appealing to eyes, in many cases it would not induce us to partake that dish.

This makes food plating and presentation a crucial aspect of the food service industry, especially in this age of increasing numbers of discerning consumers in the industry.

Creative and thoughtful plating, undoubtedly, enhances the appeal of the food. Focusing on presentation also gives ample opportunity to chefs to showcase their artistic side and play around with elements beyond the usual ingredients.

While there aren't any fixed rules or conventions when it comes to 'correct' plating, in fact there is no 'correct' plating as such, there are several important concepts and ideas which the chefs should ideally keep in mind while presenting their dishes for their guests.

They say colours, material and texture of tableware, edible flowers, in fact every single detail matters in making an impressive presentation of dishes. One needs to take into consideration the balance and texture of each ingredient and how it plays into the Ha composition of the plate, in order to make a memorable presentation.

The Role

In today's fast-paced world where people are having less and lesser time, pictures have become a popular mode of communication. This means chefs need to give guests something on plate which is not only delectable for their palates but is Instagram worthy as well. Food not only has to taste good but also has to look good. The artistry of presentation of food is not merely in the flavour or content but also in how it appeals to the eye.

A plate can drastically influence the way T the food looks as it is like a canvas for the food you are about to present. Extrinsic visual properties of the dinnerware like pl colour, shape and finish greatly influence of the diner's eating behaviour and experience.