Now Presenting...

A few months ago I posted a blog titled "Senses Working Overtime." The blog featured our 5 senses; taste, smell, touch, hearing, sight, and the role they played in regards to food. It is important to remember that diners eat with their eyes first and then their mouths. Plate presentation is an art in itself. Many variables come into play when it comes to creating the perfect eye-appealing dish. Color, arrangements, shapes, and texture are just a few things to consider. Consider these 5 tips for your next when presenting your signature dish.

Prepare foods properly; grill marks on steak, blanching vegetables first to maintain bright colors, golden brown cheese topped dishes, smooth and shiny sauces, and basting fish with butter before service are a few examples.

Use proper cutting techniques. Keep juliennes, batonnets, minces, and dices consistent. I always julienne dense vegetables. If your slicing meat make sure it the same thickness and always slice it across the grain to keep it tender.

Height always makes the dish pop. I love using rings or molds to achieve this especially if you are using moist foods. Make sure foods are packed firm and even and unmold slowly. A nice garnish also helps to achieve height.

Plate selection is key. Consider the shape, color, size, patterns, and textures. I personally prefer white with unique, kitschy shapes. Flat and rectangular, an oval high edged bowl, and a slender mild s-shaped are three I use the most.

When arranging food avoid overcrowding and gaps. I work from the center, avoiding the rim. Keep in mind the main food item doesn't have to be centered. I find off-center more appealing. The sauce doesn't have to be on top. If you have a beautiful cut of meat let it be the star.

Presentation is defined as the process of offering food to diners in a visually pleasing fashion. It is the combination of 2 components; the food and the plate, the combinations are endless. Some restaurants actually hire consultants to help achieve their creative cuisines. During my chef training two things were always reinforced by our instructors in regards to plating; make up your mind and set it and forget it. In other words, don't play with it as the dish will only look worse. Create a stunning plate!