Add height to Daniel England, chef for San Diego’s OMG Hospitality Group , likes to create height when designing his plates.
“It’s important not to separate the brazil telegram data food while trying to fill the plate—build vertically,” he says. “If you need a little structure, you can always buy a cookie cutter to help you shape the base. It’s very simple: stack your ingredients in the cutter, then gently remove the cutter. Now you have your base, it’s up to you to build the rest.”Add height to
Cut the meat into nice slices
England also recommends the “fanning” technique, which is cutting and arranging your slices of meat to showcase its quality.
Add height to the plate Add height to
“Slice the meat on a 45° angle—and remember to slice against the grain; this will help it stay tender,” he says. “Show off that perfectly cooked steak!”
Play with textures
Joyce Tang, a pastry chef in Oakland, California, for La Chinoiserie , advises playing with textures, mousses, sauces, etc. to make your dish more Add height to visually interesting.
“I like to play with contrasting textures in i didn’t find it again, but this first impression left me dreaming. my dishes,” she adds. “Foamy textures are generally very useful for presentation and are easy to achieve; they allow me to play with different sauces and textures.”
Use contrasting colors
Tang also emphasizes the importance of contrasting colors on a plate. She avoids artificial colors. Instead, she uses matcha, powdered sugar, or natural colors to draw the eye.
“The way you present your food is extremely important,” she says. “The more time you spend on the presentation of your dishes, the more visually stimulating you can be for your customers.”
Tanner Agar, chef and owner of RYE Restaurant in McKinney, Texas, agrees.
To create eye-catching visuals, Agar recommends B2C Fax bold colors. “The easiest way to add color is to start working with more colorful ingredients. Vegetables like carrots, potatoes, cauliflower, lettuce, beans, and more come in a multitude of beautiful colors,” he says. “The effect purple cauliflower puree has on a plate is striking.
