Food presentation is the art of decorating food so as to enhance its aesthetic appeal.
The first thing one does when presented with a plate of food is to “eat with the eyes”, vision is the sense that makes us look forward to tasting a dish that looks appetizing.
The “canvas” that is used to present food, should be proportional to the food volume and not give the effect of excess or insufficient food.
For these reasons, professionals use most often plain white plates to express their creativity.
The focal point is the thing that will mainly attract the eye. It will be located preferably at the end of the dish so as not to hide the other elements that compose the dish.
It can also be the most voluminous. For a main dish, this place is often occupied by the piece of meat or fish.
The color is very important because it creates the envy. Green brings coolness and calms down. Red stands for passion and excitement. Black is a sign of elegance. Blue is a natural appetite suppressant and makes food unappetizing.
Vegetables are important with their contrasts of colors and shapes. and should be presented in a way without hiding others.
Flavors can come together because they are close, because they complement each other, or because they confront.
Texture is a critical component of good food presentation. By contrasting firm and soft, silky and rigid textures, the whole dish takes a higher dimension and adds a visual interest and curiosity.
The plate must have a balanced and clear appearance. At that time, the eyes “eat” the plate, the silence says that the dish is appealing to the eyes and is exciting the taste buds, the next step is tasting….
Food tips and presentation by Chef Meshack Oiro Omondi