1. Plating
If the old adage "you eat with
techniques
your eyes" is true, then the
manner in which we present food
is of paramount importance.
There are many factors and
techniques to consider in food
plating that affect the overall
customer experience. Using any
one of them alone can enhance
your food. But using them all can
set you apart from your
competition.

2. The Plate itself
When plating food attractively, it's important to remember the
actual plate is critical to the final presentation. Choosing the
correct size of plate is also important. While food should not be
crowded onto the plate, it should convey that the portion is
adequate and not stingy. Most chefs now use solid white plates
to better showcase the food.

3. Colour is especially important when
dealing with vegetables. Here are
some tips to keep in mind when
plating vegetables:
Blanching and refreshing green
vegetables ensures they are fresh and
vibrant when served
Always complement green vegetables
with other coloured vegetables such as
carrots, sweet peppers and beets
Avoid clustering vegetables and arrange
them more naturally around the plate to
increase the contrast in colours
Use different cuts and shapes of
vegetables to add visual interest

5. Texture
Texture is critical to food presentation,
as well as enjoyment. Contrasting hard
and soft, smooth and coarse adds
visual interest to your food, and it will
enhance your customers' enjoyment of
the food. Texture can be achieved by
choosing foods with differing
characteristics, or it can be done with
different cooking methods.

7. Choose your Focal point
Correctly
When plating a dish, you should
decide on a focal point. This does
not necessarily have to be the
centre of the plate. The main item
in the dish – usually the protein –
should have prominence in the
presentation. Don't plate food in
such a way that the customer has
to de-construct the food before
eating it. Food should be

10. Keep things Tidy
Remember that neatness counts.
Even the tastiest food served
sloppily will not be well-received
by your customer. Food should be
contained within the rim of the
plate, yet it should not be crowded
in the centre. Take a hard look at
the plate and ask yourself if it is
pleasing to the eye.