Eating with the Eyes

Eating with the Eyes. What a strange expression when we know that we obviously eat with our mouth!

Vision is the sense that makes us look insistently. The presentation of the dish becomes a paramount importance.

I am going to explain you two simple concepts of food presentation.

Traditional- this style has been associated with a clock face. By placing the main item and sauce at 6 o’clock, starch at two o’clock and vegetable at ten o’clock, the presentation of the food looks like a smiling face. It’s very quick, easy and accomplished with minimum training. Banquet service and budget restaurants would benefit from this style presentation.

Non-traditional- Structured and scattered are the terms associated with non-traditional food presentation. This style allows more creativity in presenting food items but requires a strong understanding of taste texture and flavor combination.

Structured- A bed of vegetables, starches or sauce is centered on the plate and arranged with the main item on top or around the center. Strict attention must be paid to the compatibility of the food items on the plate.

Scattered- the main item is centered on the plate and all accompaniments are scattered on the plate. Once again, strict attention must be paid to the compatibility of the food items on the plate.

BUFF is made it simpler balance, unity, focal point and flow are the main key to any presentation.

The presentation must be balanced through the selection of food by choosing complimentary flavors, color, cooking method, shape, and texture.

The food in the presentation should work in harmony and unity. This means the food will taste as good as it looks.

The plate should exhibit a focal point (a point or area to which the eye is automatically drawn).

Flow gives a presentation a sense of movement, life and a sense of freshness. The symmetrical presentation put the focus in the center of the plate where asymmetrical design provides a stronger sense of flow.

Some major tools or few items you should be sure to purchase if you do not already own them.

Molds are also very important when plating food. By cutting ingredients to a specific shape and size, you'll provide visual appeal and keep your plate tidy. Ring molds also help you develop height and structure when stacking ingredients.

Plating wedges come pre cut with flat, round, or pointed edges and are perfect for smearing sauce and other soft ingredients into designs on your plate.

Shavers work well when shaving or grating chocolate, hard cheeses, or

soft vegetables on top of your finished creations.

Squeeze Bottles are ideal when applying sauce or aiolis to your finished plate. 

You'll also want to have a variety of deco spoons on hand. saucier spoons help you drag smears of sauce across your plate, and you also choose a utensil with a tapered bowl that's perfect for drizzling and pouring. 

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