Plate Presentation

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Plate Presentation
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Is it Important??
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WHY?

• Eating with your eyes
• Appearance
• Freshness

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What to look for?

• Shape
• Color
• Height
• Items
• Flavor
• Texture

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• Shape
• Different shapes shows various knife skills and
  keep your guest wondering how it is made.
• Color
• Color gives your plate a sense of freshness. It
  also indicates that you can control changes
  through heat (cooking techniques).
• Height
• Incorporate the natural shape of food to provide
  varied, but not extreme, heights. This enhances
  the flow of food on the plate. Height creates a
  focal point on the plate.

• S.C.H.I.F.T.

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• Items
• Choose food items based on practicality, portion
  size, number of other items on the plate.
• Flavor
• This is the single most important factor. Use
  only fresh, compatible flavors, to enhance your
  presentation naturally.
• Texture
• To achieve a variety of textures, vary your
  cooking methods and apply different cuts to your
  vegetables to create variation.

• S.C.H.I.F.T. (cont.)

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Functional Garnishes

• Use functional garnishes that make sense.
• Add texture or taste to the food
• Serves a purpose, such as to add crispness for a
  contrasting texture.
• Harmonizes yet doesnt distract from the focal
  point of plate.

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Functional versus Non Functional
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serviceability
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Harmony

• The ease with which guests can serve themselves
  from the plate or the platter.
• The layout on the plate should work as a cohesive
  unit. They should be unity among all the food
  being served.
• They should be harmony of ingredients and items
  on the plate.

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Focal point

• Contemporary approach to plating features the
  main item as the focal point, in the center, with
  the other items underneath or around it or
  scattered on the plate.
• Do not overcrowded the plate, empty space will
  reinforce the focal point.

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Conclusion

• Good food, whether hot or cold, is a combination
  of fresh ingredients prepared in the proper way
  with simple layers of harmonizing flavors.
• Solid understanding of how to build flavor
  profile in order to present them with style is a
  must.
• Two great words from Master Chef Edward G.
  Leonard regarding plate presentation SIMPLE AND
  ELEGANT

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Who Said

• Its so beautifully arranged on the plate- You
  know someones fingers have been all over it!

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Julia Child !!!!