As much as food holds value for its nutritional aspects, the visual appeal of a dish enhanced by food presentation is equally crucial as it is helps the diner decide to consume the food or not. Speaking on the importance of food styling, Chef Michael Swamy tells us how food styling differentiates an artist from a creator
Is well-styled food relegated only to advertisements on a printedpage or is it just to be instagramable? The Japanese have perfected the art of plating food, with techniques that chefs take years to master. Many chefs have done much by way of making food more accessible through visual means. Famous artists to chefs like Charlie Trotter, have shown what eating with one's eyes, is all about. It's nothing more than uplifting one’s senses by way of visual appeal. As a chef and stylist, one has come to realise it's something that goes beyond the plate. It's about creating a visual experience. Breaking the barriers of plating Indian food is a talent owned by too few chefs. It is being done however in Indian restaurants in Europe where food is being presented in a totally different style. Every second restaurant continues to have the same style of plating their dishes.
Where has creativity and ingenuity gone?
This story is from the April 2019 edition of Express Food & Hospitality.
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This story is from the April 2019 edition of Express Food & Hospitality.
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