the art of food presentation nyt

the art of food presentation nyt

The Importance of Food Presentation

1. The Role of Food Presentation in Culinary Arts

Food presentation in culinary arts is more than just simply decorating a plate. It is a form of art which seeks to excite the mind and please the senses. If successful, it will enhance the overall dining experience. The role of food presentation in the culinary arts is to “entertain, inform and provide an aesthetic experience” (Hausmann). This is achieved by using the food itself as a medium to express ideas and the theme of an event to the diners, as well as being part of the enjoyment of the meal. An important part of this process is the diner’s “interpretation” of the chef’s work, which in turn adds to the dining experience. This is greatly summarized by the saying “We eat first with our eyes.”

Food presentation is defined as the manner of how the food is served on the plate. It is said that we eat with our eyes first, and then taste the food with our mouths. Studies have shown that the visual stimulus of the food makes the mind think that the food tastes better. The more vibrant and colourful the food is, the more appetizing it will be and this will arouse the appetite. When cooking, food presentation is just as essential to the overall effect as the taste. A famous chef, George Auguste Escoffier, once said that “Covering food with sauce is like putting a beautiful woman in a dirty dress.” This means that no matter how good the sauce tastes, it is important to present the food in a more natural and appealing way to be more appetizing.

2. Techniques for Enhancing Food Presentation

c. Garnish Judicious use of garnish is pivotal to perfect food presentation. Too much garnish looks messy and can give food an over-fussy appearance. The idea is to use simple garnishes to enhance the plate, not to dominate it. Choosing a garnish that can be sprinkled over the dish itself as well as around the plate is a good way of tying the whole dish together. Ensure the garnish is in season and goes with the dish, e.g. do not choose a summery garnish for a winter dish.

b. Colour Colour can make a dish. Aim to use ingredients which are in season as these will be at their most colourful and flavoursome. With ingredients which are less vibrant in colour (meat, pasta etc.), you can compensate for this by introducing colourful garnishes or serving dishes with colourful accompaniments. When plating foods, try to contrast pale foods with bright coloured sauces and vice versa. A plain white dish can be enhanced greatly by the introduction of colour. Different coloured foods can also be presented brilliantly on the same plate.

a. Simplicity It’s very easy to get carried away with intricate garnishes and fussy arrangements on the plate, but the key to successful food presentation is simplicity. So starting with the design of a dish, keep it simple. Attempt to steer clear of cluttered plates, which can be overwhelming. The more complex the dish, the more likely it is that a simple design will come across as fussy. Draw the eye towards the focal point of the dish which you want to highlight instead of diverting it over too many different elements.

It’s all very well knowing that good food presentation is important, but how do we go about ensuring that we produce beautifully presented food in practical terms? Here we offer some guidance on how to enhance food presentation.

3. The Influence of Food Presentation on Dining Experience

Presentation and visual appeal are more important to your average person than the chef or the cook might think. People don’t usually go out to eat to get full, they go to eat to be satisfied with good-tasting food. Not only that, the customer wants the presentation to draw them in and to give them a good feeling about the food they are about to eat. Restaurants that have nice decor and a good presentation on food will usually draw the eyes of more customers than a restaurant with bad presentation. When there is a dish with colorful and vibrant colors, most people will associate this with a good-tasting dish. This is a common misconception, but in fact, a lot of people will think if food looks good, it is good and vice versa. With that thought being said, the presentation of food can be used as a marketing tool to make guests select a particular dish. This dish will give the customer a memorable experience in contrast to an average dish that has no flair. A great example of this was shared with me by a culinary instructor. He said if you go to a dinner party and they are serving a salad in a regular bowl with the typical lettuce, tomato, cucumbers, and cheese, most people won’t remember this. Now let’s take a Caesar salad, for example, and serve it in a bowl made of Parmesan cheese and topped with a poached egg, croutons, and homemade Caesar dressing. This dish is more memorable and will give the person a more satisfying experience.

Food presentation is a major factor in dining and the general culinary experience. The appearance of food matters, it is that simple. When we first see the food, we immediately make a judgment of it. We begin to think about what it is going to taste like and form an opinion about it based on how it looks. After all, the first “taste” of the food is taken with the eyes. Once a dish is created, it’s the design of the food that reflects the design of the chef and/or the person cooking. It shows how they feel about the food and the person they are serving it to. It also is a reflection of their personality and their feelings at the time. A chef makes a personal statement with the food he presents. It is a creative expression that conveys his ideas and skills to the diner. And what all this comes down to is that when we decide to eat something, we are eating a small part of the person who has created it.

4. Creative Plating Ideas and Trends

One of the most influential and pioneering chefs to date is Ferran Adria. His restaurant elBulli was revolutionary, and one of the most talked about aspects of it was the serving ware. The idea of conceptual and thematic crockery has been discussed by those at the Fat Duck and beyond. Adria’s “The worlds of Muntaner” dish was an edible anagram served on pewter. Each element of the dish was hidden in tiny drawers and compartments in a piece of pewter labelled with something that didn’t directly relate to the food. The dish was served with a menu and the guest had to construct the dish themselves. While a home cook may struggle to replicate this edgy idea, it’s something that certainly makes you think. The plating and serving ware sparked interest all around the world. It showed that there was much more to a plate than what it was on and opened up a whole new dimension to food.

In today’s developing food world, we are provided with offerings and eating options like never before. From food trucks to Michelin star restaurants, diners are increasingly open to new eating experiences. But there is a divide between fine dining and casual eateries when it comes to innovative plating ideas. In the world of Pinterest and Instagram, foodies are always looking for inspiration for their next culinary creation. Amazing, aesthetic food is king, and diners everywhere eat with their eyes first. Here’s a compilation of trends from some of the best restaurants in the world, providing you with something to contemplate next time you build a dish.

5. The Art of Food Presentation: A Reflection of Culture and Identity

The recent years have seen a growing interest in the study of culinary arts. Teaching and learning the art of cooking has evolved into an obsession, a positive one at that, for many people. One particular journey at the center of culinary arts is the pursuit of excellent food and flavors. The ‘creative cooking’ part of culinary arts involves the use of various complex ingredients and recipes and the preparation of elaborate meals. This area is highly subjective, and tends to be ruled by personal opinion. Chefs who excel at degustation and the preparation of complex recipes achieve a level of food excellence that is highly esteemed, putting them in the category of ‘food artist’. However, no matter how complex or elaborate a recipe or meal, the final impression food leaves is greatly influenced by presentation. Cooking is a force that involves more than its various ingredients, it is a reflection of the state of the people, culture and times and a variety of other factors. The same can be said for food. Food presentation is an art, and an art that greatly influences the final impression food leaves. In the culinary industry, people eat with their eyes first, then taste the food afterwards. This is a broad metaphor with a large element of truth. The visual appeal of a dish is vastly important. In today’s society, presentation has become just as important as taste. The emergence of art critics and their influence in culinary arts is one small example of how presentation can be a determining factor in the value and quality of food. High art, whether it is present in the culinary world or the world of painting, reflects culture and society, and the same can be said about food. Art has always been an important element of culture and society, and is often used as a tool for representing and preserving various eras throughout history. Similarly, the way a particular dish is presented can be used to analyze and gauge the identity and culture of its time. Throughout history, food presentation has evolved with the changing social, cultural, and artistic landscape. The Medieval era, French Renaissance, Victorian era, and modern day periods each have their own unique and identifying cooking styles and methods of food presentation.