Master chefs know that presentation is just as important as the food itself. To make their dishes more visually appealing, they use a variety of techniques. From choosing the right plate to adding bold colors and contrasts, here are some tips from the pros on how to make your dishes look as good as they taste. When it comes to colors, Agar recommends using bold colors to create attractive images. Products like carrots, potatoes, cauliflower, lettuce, beans and more come in a variety of beautiful colors, he says.
To add complexity to a dish, look for ingredients with bold color contrasts (colors that are on the opposite side of the color wheel).The dishes you choose to serve the meal are as important as the food itself. Consider yourself an artist, with the blank plate as the canvas and your ingredients as the medium. Most chefs prefer to use white plates, which allow them to highlight the color and texture of the food. Ivory-colored or light-colored plates are also fine to use.
However, plates with bold colors or patterns can reduce the details and visual interest of food. Once you get more comfortable with the plate, you can start experimenting with different types of dishes. Dark-colored plates can sometimes create a surprising contrast with the food. The size and shape of the plates are also fundamental. The plates should be the right size so that the portions don't seem small and each ingredient or food stands out. You should cover most of the space on the plate and, at the same time, leave some blank space.
You can imagine the edge of the plate as a frame inside which you will place your food. Make sure that your plates are shaped properly so that when finishing a dish with a liquid such as sauce or broth, it doesn't spill out. When serving cold or frozen foods, keep the dishes in the refrigerator or freezer for at least an hour before serving. This will ensure that they are cold enough to preserve their appearance and taste. Conversely, when serving hot food, keep your dishes in a hot oven or on a toaster oven or a hot stove before plating. Chef Brian Poe believes that chefs should approach the plate and presentation of food in the same way that an artist would approach his next piece.
With these tips from master chefs in mind, you can create beautiful dishes that will tantalize your guests' taste buds and eyes.