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 thought fulplating , 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 composition of the plate, in order to make a memorable presentation.
Here we talk to some outstanding Chefs across the country and find out how they have mastered the art of food plating.
The Role of Food Plating
“In today’s fast-paced world where people are having less and lesser time, pictures have become a popular mode of communication. This means we as Chefs need to give them something on plate which is not only delectable for their palates but is Instagram worthy as wel l ,” observed Chef Sahi l Arora, Executive Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet, Mumbai — Marriott Executive Apartments.
“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,” opined Chef Binoy Xavier, the Executive Chef, The Malabar House, Kochi.
Esta historia es de la edición April - May 2018 de Food & Beverage Business Review.
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Esta historia es de la edición April - May 2018 de Food & Beverage Business Review.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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