People eat with their eyes first.
As a chef, I won’t get a second opportunity to make a first impression.
A badly presented meal will set the mood for the rest of the customer’s dining experience.
When I’m invited to dinner by friends, they often apologies for the way they’ve presented their meals.
Personally, I’m just happy someone’s doing the cooking instead of me.
Great food presentation is a skill that can take many years to master, but following some simple guidelines can make a difference.
It doesn’t involve creating a pretentious looking monument on each plate. Aim to present the food to the best of its potential.
Colour balance is essential; don’t place identical coloured vegetables side-by-side on the plate. Steamed carrots would look more effective next to green broccoli, rather than roast pumpkin and sweet potato.
Elevating the food higher, by propping it up or stacking it looks far more appealing than a flat, dead looking meal.
Keep the meal inside the outer rim of the plate; imagine the rim of the plate as a picture frame. An artist would rarely paint their landscape off the canvas and onto the frame.
Carefully consider your choice of crockery; a large meal on a small plate looks busy and cluttered.
A clean and simply presented meal within the centre of an appropriate plate looks much more appetising.
And remember, a great drop of wine will compliment your meal, or at least distract everybody from any mistakes on the plate.