Good Presentation

We start digesting food the instant we smell it. Ever wondered why you salivate at a good cooking smell? It’s the amylase rushing into your mouth to start digesting carbohydrates. The second way we start to prepare our bodies for a meal is by seeing and the more appealing our food looks the more likely we are to enjoy the eating.

Presentation is almost as important as taste when it comes to eating. Something might taste delicious but if it looks icky then its unlikely you would try it, or you might find family and friends pushing the food around not wanting to even taste it.
So how can we improve our presentation?


Tip 1:- All about the Colour
Think about the colour of the food on your plate and try to avoid pairing foods of all the same colour together. If cooking chicken in a creamy sauce, try serving with sweet potatoes or green taglietelle rather than white potatoes or plain pasta. Or add broccoli, leafy greens and herbs to the sauce for a pop of colour. Add a few raw ingredients such as red tomatoes or slices of red chilli to the finished dish as you plate up – but remember the addition should also match the flavor profile of the food rather than contrast with it!

 

Tip 2: Stack em high

Eating out I’ve found that many chefs stack or layer the food to give a better presentation rather than just putting the different ingredients around the plate. The meal looks more sophisticated and you’re more likely to ensure all the items go into your mouth in one bite so you can enjoy the mix of flavours as they were meant to be eaten. I saw an item for a new healthy living menu at Atmosphere Resort and Spa in the Philippines – this inspired me to try to recreate the style on my own.

Professional Chef at Atmosphere Resort

Home-style recreation

Tip 3: Getting Saucy
Think about the colour contrast and the type of sauce you may be using – is it thin or thick? Is it stronger in colour than the main dish component? Will the sauce get lost amongst all the other items on the plate? If your sauce is thin and pale its often better to put on the plate first, then display the main item on top, if your sauce is thick I’ve found it looks better to “drip” over the main or serve in a side dish like a dip.

Presentation does not have to be the main focus of your meal, but if you take it into consideration when you are planning your menu then you’ll be more likely to get creative with the ingredients and enhance the flavour of your food.