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We eat for enjoyment as well as for nutrition and sustenance. Cooking is not just a trade but an art that appeals to our sense of taste, smell, and sight.

"The eye eats first" is a well-known saying. Our first impressions of a plate of food set our expectations.The sight of food stimulates our appetites, starts our digestive juices flowing, and makes us eager to dig in. Our meal becomes exciting and stimulating.

On the other hand, if the food looks carelessly served, tossed onto the plate in a sloppy manner, we assume it was cooked with the same lack of care. If the colors are pale and washed out, with no color accent, we expect the flavors to be bland and monotonous. If the size of the plate makes the steak look small (even if it s not), we go away unsatisfied.

Your job as a cook and a chef, then, is to get your customers interested in your food or, better yet, excited about it.You can't afford to turn them off before they even taste it. Your success depends on making your customers happy.

Continue reading here: Fundamentals Of Plating

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