The devil’s in the detail
Producing great food is only part of the job when it comes to catering. The other part is making your food stand out on the table, so people notice it.
If you’re presenting food in any way you need to think not only about garnishing but also delivery. So here are a couple of presentation trends that we utilise when catering for our customers that will hopefully help you make the most of your food.
Let’s go bowling
Bowl food has become really quite popular. It’s a really simple way to change the feel of a dish and offer an easy way for people to have wholesome food that looks and tastes irresistible. It also makes a dish easily portable and easy to hold, which means you can change up a buffet from cold finger food to bowl food without necessarily expecting people to sit down to eat.
What a contrast
When garnishing, try to use things that contrast with the dish you are presenting. Use colours that don’t clash or look too similar but that help the food pop, or brighten up something that looks bland. But remember that you should always keep food looking natural. Use a variety of shapes. If the item is rounded, try something more angular, if it’s flatter try something that gives height. And use a range of textures. Crispy in contrast with soft, smooth as well as rough. Just remember to keep it simple – too many colours, textures or shapes can be confusing and ruin the effect.
Step up to the plate (or bowl, or saucer)
What you place the food on or in is as important as the food itself. White is a popular colour as it shows off colour and makes food stand out. When selecting dishes, use large and unusual plates, bowls and other utensils. For example Chinese spoons work really well for a tiger prawn canapé or try shot glasses to stack mozzarella fries with a dollop of homemade ketchup in the bottom. This way you get to add a bit of theatre to your food without detracting too much from the food itself.
In the end though, however you find your approach to food presentation, there are a few simple rules you should always stick to. These will only ever enhance everything else you do:
• Always use clean, unchipped crockery
• Wipe off any drips, spills or marks before serving
• Place your food best side up
• Use portion control techniques to ensure the same amount for each serving
Teamed with any of the above, this will lead to success, and, ultimately, beautifully presented food.
