Part 3: Rethink the way food is served

Lastly, the presentation of a dish does count. Think about how you can show the same item in a unique way. Instead of spooning sauce over vegetables, pour some onto the serving dish and artfully arrange the vegetables on top. Try drizzling some nice balsamic vinegar or extra virgin olive oil just around the edged of the plate. A small portion of beef or chicken looks larger when sliced into thin strips and fanned over a bed of colorful veggies and rice.

For a twist on traditional side-by-side plating, stack the components of your dish vertically. Arrange asparagus into a teepee or place your chicken breast on top of wilted spinach and rice. There are books devoted to giving food height. If you are really into learning more about this skill I recommend the book Stacks: The Art of Vertical Food by Deborah Fabricant.

I love fun dishes almost as much as I love food itself. When it comes to dishes I think that food always looks great on a classic white plate. Here the food is allowed to be the star. It is not competing with other colors or patterns that may distract the eye. Sometimes it is nice to incorporate small splashes of color to brighten up the table for a party. Buy or borrow dishes from a friend in a variety of shapes and colors. The same soup looks dramatically different in a small Asian ceramic cup and an oversized, shallow white bowl. Try serving dessert in a martini glass or soup as an appetizer in a shot glass. The possibilities here are endless so let your imagination go to work. On a side note be cautious of dish buying it can be an expensive habit. You don't need a full set of everything. I love stores like Home Goods, Marshals and TJ max for odds and ends. I can always find something that works well with other pieces also check out garage sales and thrift stores for unique finds.

Lastly, remember hot food should be hot and cold food should be cold. If need be warm your dinner plates slightly in the oven and keep your salad plates in the refrigerator. Your guest will be eating the food after they appreciate its beauty so don’t get to caught up in perfecting every detail, keep it simple. Above all, have fun and use your imagination you never know masterpiece is waiting to be created.

Part 2: Go Natural with Garnishes

Often times I find that people think garnishing is all there is to plate presentation. Garnishing is a nice decorative feature but it is a small part of the whole concept. The key to selecting a garnish is picking one that will improve the dish. Garnishes add color and continue a theme, such as a brightly colored orchid on top of passion fruit crème brule, chives on top of a baked potato, or toasted nuts enhance a dish’s flavor. These all add visual, color and flavor notes the compliment the main item.

Spears of lightly cooked asparagus, slices of sweet starfruit, or small fans of fruits such as strawberries and vegetables like cucumber, pineapple, citrus, or kiwi bring elegance and nutrients to any plate. A fresh vegetable salad with carrot curls simply made with vegetable peeler or fresh chopped herbs sprinkled around the plate add flavor and color that can instantly perk up a dish. An entrée’s sauce also makes a delicious garnish. Swirl it around or drizzle it on top of the plate for interest. If a recipe includes an herb like rosemary or oregano feel free to add a small sprig of the same herb to the side of the plate. This addition of green adds nice color and is visually appealing. Be sure to keep it small so it does not overpower the main ingredients. Remember the garnish is a flavor cue not the main attraction so keep it simple.

Part 1: Mix Shapes, Colors and Textures

The most basic element of food presentation starts with color. Food is naturally beautiful. I love going to the grocery store and seeing all the different varieties of products that are available. Walking into the produce section for me is like an painter looking at their pallet of colors. My canvas just happens to be a white dinner plate.

Have you ever really looked at your foods? Do you ever notice the variety of patterns and textures that show up? The way that lettuce opens up is just like that of a flower. The seeds in a pomegranate are like little red jewels bursting with flavor. The perfect circle of little black seeds that surround the white center of a bright green kiwi is art. The next time you are at the store take a moment and really look at the foods nature has created for us. Think about combining foods with different shapes, colors and textures on the same plate. Try cutting fruits and vegetables into strips, rings, triangles, and cubes or use a diagonal cut. Add a splash of color, contrasting texture, and flavor by sprinkling a few toasted sesame seeds, almonds or crispy bacon over cooked vegetables. If your plate will contain multiple elements, use an odd number rather than an even number; three stuffed cherry tomatoes will always present better then four. For ultimate color enhancement when cooking vegetables use techniques like steaming, stir-frying, and grilling to keep colors bright and textures firm this will also assist in retaining the most nutrients. 

Give Your Meal Visual Appeal

Does everything you cook look beautiful? This is one of the most common questions I am asked while working. Having a unique career of being a Food Stylist I am usually asked many unique food questions. The answer is yes, when I cook everything dose look beautiful. For photo purposes things are sometimes prepared a bit differently and cooked with extra care. At home I don't stop doing what I am naturally good at. It is an art to make food speak to your eyes. However, many of this skills are very simple and can be used everyday to make your meals special.

The way food looks on the plate is the most commonly ignored facet of cooking at home. Too often, other considerations such as time, money, and food allergies push presentation out of mind. Since most children and their families eat their main meals at home, attractive food presentation is just as important at home as it is in a restaurant.

A dish that looks good is more likely to be eaten. Meals that tempt the eyes also tempt the taste buds. People instinctively reject bruised apples and browned bananas, and recognize well-marbled beef and perfectly ripe produce. Prepared dishes work in the same manner. 

Whether you’re entertaining, preparing a special meal or jazzing up an old favorite, these food presentation tips will set your dishes apart from the crowd. Your family and friends will wonder why suddenly the ordinary meals sparkle with something new. I will share some of these easy tips in this next small series of posts to get you started. Check back often and see how fun it can be.