Inspirations On Plates

Inspirations On Plates

- Sharmila Chand

If you thought Chefs are focused only on cooking their dishes, you are wrong. For these days, more than ever before, they are careful not just about the preparation but about the presentation of their dishes as well.

That is in fact quite natural in this competitive age, for presentation of food plays a huge role in the food service industry, by inducing its consumption.

Chefs need to take into account the balance and texture of each ingredient of their dishes and how they contribute to the presentation of the plate.

Here I talked with some outstanding Chefs in the industry to find out how they have mastered the art of food plating.

Philosophy and Presentation “I have always believed that presentation is part of serving great food. my favourite way of plating the food is contemporary. I make sure that the serving plates are big enough which can enable each food item to stand out distinctly, but at the same time, they shouldn’t be so big that the portions look tiny,” expressed Sachin Talwar, Executive Chef, Novotel Goa Dona Sylvia Resort.

Prasad metrani, Executive Chef, Fairmont Jaipur believes that “The plating of a dish is as important as its aroma and flavour.”

“My philosophy of great plating is to play with colour, texture, height, and with unique items. I feel a plate looks more interesting when the food is placed in odd numbers rather than even. I like to give height to food which gives a visual treat to eyes,” he pointed out.

“I believe that the presentation of the food in food service industry is a conscious effort to attract the guests and make the cuisine more aesthetic and appealing to them. For the presentation to look attractive, it is important that the distinguished flavours and colours of the food complement each other to form an effortless harmony,” averred metrani.