When serving food, the goal is to make eating an experience that involves all the senses, not just the palate. In fact, when food looks appetizing, the body produces more fluids to aid nutrient absorption - so it could even be said that beautiful food is healthier than food that doesn't look appealing. To achieve restaurant presentation quality, start with brightly colored, well-cooked food. Lay it out and play with contrasting colors and textures to increase its visual appeal. Finally, garnish the dish with savory herbs or spices to take it to the next level. Read this guide to learn how to make your next meal look irresistible.
Steps
Part 1 of 4: Start with some good looking food
Step 1. Avoid a monochromatic color scheme
A plate looks more attractive when there is a high level of color contrast. Imagine being served a bowl of plain oats or a plate of pasta without any sauce. Even if the oats or pasta were topped with flavorful ingredients like butter and spices, it would still look like a simple starchy dish. Serve the same bowl of oatmeal with fresh red berries and an amber swirl of maple syrup or the pasta dish with a drizzle of healthy green pesto and chopped cherry tomatoes; the meal will become a completely different experience. Always think about adding more color contrast, no matter what you go to serve.
- When planning a meal, think in advance about the colors with which you want to characterize the dish. You may not be able to represent all the colors of the rainbow at every meal, but work hard to have as much color as possible.
- If you realize you're about to serve a variety of similarly colored foods, such as grilled chicken and mashed potatoes, throwing in a serving or two of fruit and vegetables is a great and easy way to add liveliness. The most intense colors on your plate, such as green, orange, red, purple, blue, pink, and yellow, likely take the form of fruits and vegetables.
- If you're not sure how to add color, use trimmings. Almost any savory dish goes well with a sprinkling of fresh chives, parsley, dill, or mint. A few wedges of lemon and lime go well with poultry and fish.
Step 2. Bring out the brightest colors of the vegetables
The way you cook them particularly affects the overall visual effect of a meal. Vegetables that are a little overcooked lose their color and tend to look less appetizing than those that are only cooked to the point of softness. To avoid soft, pale greens, try to cook them so they stay bright and a little crunchy. Here are some ways to make your veggies stand out:
- Lightly steam them instead of boiling them. Steaming vegetables makes them look appetizing and flavorful, while boiling creates the opposite effect. Take broccoli, for example: the steaming ones are a fresh, bright green, and each flower retains shape and texture. The boiled ones are mushy and have a more faded color, and on the plate they do not look good at all. The same goes for carrots, green beans, asparagus and many other vegetables.
- Roast or sauté them with a little oil or butter. Roasted or sautéed vegetables look very appetizing when caramelized in oil or butter. The bright orange or green of the vegetable is offset by crisp brown spots. It is a delicious way to cook vegetables.
Step 3. Sear the meat and let it rest
Many meat dishes look more appetizing when seared. The sight of a grilled steak or piece of salmon with a crispy brown crust will make your guests' mouth water. In addition to roasting the meat, you need to let it rest for a few minutes before cutting it. In this way, the juices are absorbed back into the meat and do not disperse throughout the dish.
There are some exceptions to this rule. For example, if you're serving braised beef, you'll need to think of creative ways to make the meat look appetizing even if it doesn't have a crunchy crust. Serving it with a sauce is a good way to add visual interest
Step 4. Watch out for fried foods
Al dente or overcooked, they are difficult to present in an appealing way. They may look good, but it's important to fry them well and find a solution to manage the presence of the oil so it doesn't spoil the rest of the dish. Fry until a nice golden brown, then let them drain on a plate lined with paper towels for excess oil to be absorbed. Otherwise, the food will leave streaks of fat on the plates.
- Fried foods often continue to brown a little after taking them out of the hot oil. Monitor foods carefully as they fry to make sure they don't get too dark.
- Be careful to handle the fried delicately so that they look appetizing when you are ready to serve them. For example, if you need to check if a piece of fried chicken has reached the right core temperature, insert the meat thermometer in a place where the resulting hole will not be visible.
Step 5. Take consistency into account
Texture and color go hand in hand when it comes to making the food on your plate look appetizing. If the food looks too greasy, too dry, mushy, hard or difficult to chew and swallow, it doesn't matter how perfectly colored it is. Take care to cook the food well so that it has the right texture.
- The way you treat food shortly after it is cooked and before serving can really affect its texture. Pasta, for example, should be kept in water or sprinkled with a little oil just after cooking so it doesn't stick. Fried foods should not be closed with airtight lids, as the heat of the food will eventually steam the breading, which will become soggy.
- Once the food is on the plate, a splash of oil or water can improve its visual appeal if it looks too dry.
Step 6. Experiment with interesting shapes
For example, cutting vegetables into interesting shapes can make even the simplest thing special. An ice cream scoop spoon can be used to make rice or mashed potato domes. You can cook and serve vegetables, desserts, cakes and other foods inside particular dishes to create unique and captivating shapes.
Part 2 of 4: Choose Your Dishes Carefully
Step 1. When in doubt, choose white plates
They do not visually compete with the food you are serving and provide contrast, making the colors brighter and the texture more interesting. For this reason, white plates are the standard choice for restaurant chefs around the world. The shape of the dish doesn't matter as much as its color.
- That said, there are exceptions. If you have a number of specialty plates with a particular pattern or color scheme, it's good to use them. Make sure, though, that it complements the food you're serving instead of competing for attention.
- Don't forget to take the rest of the table into consideration as well. Cutlery, glasses and linens will enhance the overall appearance of the plate on the table.
- When you're on the hunt for interesting tableware, try going to Asian grocery stores or flea markets and antique stores. You will find very special tableware.
Step 2. View the finished dish
Consider how to present the main course in relation to the side dishes. Whether it's a slice of pie, meat, flan or any other food, consider where it will look best on the plate along with the other items in the dish. You also decide how to get the best impact - appearance and symmetry are all influenced by how the food looks, whether it's thinly sliced, thicker, or left whole. You'll soon be able to figure out what works, and there's still nothing stopping you from borrowing ideas from your favorite restaurants.
Step 3. Limit the portion size
Fill only about two-thirds of each plate with food. The rest of the range must be left empty. This space will provide contrast with the food, making it look more appetizing. If, on the other hand, the plate is packed full, the food itself will not be perceived as visually pleasing. Remember what the standard sizes are and serve the right amount of each course.
- As a general rule, half of the food on your plate should be vegetables, a quarter from meat or other protein, and a quarter from starch.
- Start placing the food in the center of the plate and move from there to the outside so that the food is exactly in the middle.
Step 4. Follow the "odd rule"
Having an odd number of items on a plate is visually more attractive than having an even number. Create the impression that each piece of food is framed by the others. Keep this in mind if you are serving different types of food or more than one piece of the same food. For example, if you're serving scallops, serve 3 or 5 instead of 4.
Step 5. Play with different textures
Creating a contrast between the different textures is a good way to attract attention. Too many soft or crunchy foods on one plate are unappealing, but a combination of both is delicious. For example, a mouthwatering dish might include a shallow mound of mushroom risotto topped with a piece of seared salmon and a crunchy shallot cloud. The three different textures harmonize to create a pleasant experience. Leaving just one of the elements out would result in a less attractive dish.
- To quickly add something crunchy to a dish, try adding chopped walnuts or toasted almonds.
- A spoonful of Crème fraîche or a few pieces of goat cheese can add a touch of soft and creamy goodness to savory dishes. In the sweet ones, however, a little whipped cream or custard will be able to add a soft element.
Step 6. Layer the foods to add height
It's common in restaurants, but home cooks usually don't even try. Adding height to a dish can transform it from ordinary to sensational. Don't be afraid to show off your cooking prowess using layering and layering methods to make the presentation look more professional.
- An easy way to start layering food is to serve the protein on a bed of starch. For example, serve the kebab on a rice base or the grilled swordfish on a bed of mashed potatoes.
- It is also possible to use sauces for this purpose. Add a ladle of au jus, marinara or whatever sauce you are using in the center of the plate and arrange the other elements of the plate on top.
- Make foods look bigger, not smaller. Inflate salads, for example, instead of squeezing them. Make a small stack of cooked asparagus instead of presenting them in a flat layer.
Step 7. Use the sauce wisely
If you are serving curry braised beef or thick stew, you may want to drain the food of its gravy before serving, and then pour just the right amount when setting the dish. This way you can control the amount of sauce and use it to give the dish a decorative look. A thick food on a flat plate always looks messy, unless it is somehow held back by rice, pasta or potatoes or served in a suitable bowl or deep plate.
Step 8. Keep up with food style trends
Remember that styles change within a few years or even months, so keep up to date by reading specialized food magazines or sites so you are always up to date on current trends. The complicated side dishes have had their day, as have the "structures" of food. However, trends eventually tend to change, while the classic principles of plating, which serve to give food a fresh, appetizing and delicious look, never go out of style.
Part 3 of 4: Adding Tasty Touches
Step 1. Use side dishes that enhance the flavor of the dish
Try to think beyond traditional spheres, such as the classic parsley sprinkled irregularly on a plate of scrambled eggs. Maybe it adds a hint of greenery, but does it really improve the dish? Instead, make a small bouquet of chives or add a sprinkle of fresh dill. Whatever you are serving, make sure the garnish actually improves the dish, rather than making it confusing.
- If you are serving a plate with lemon or lime wedges, consider creating thin curls rather than slicing them into thick wedges. This may tempt the diner to eat the garnish, instead of putting it on one side of the plate!
- Think alternatively and use those outlines that you don't normally take into consideration. Sprinkle a pinch of cinnamon on a chicken dish or sprinkle a handful of pomegranate seeds on a salad that otherwise looks bland. Choose side dishes that add an explosion of flavor and color.
- In many kitchens, flowers or a large inedible leaf are acceptable as a culinary garnish. In Western culture, however, it is recommended to avoid adding inedible elements. Also, certain side dishes can affect the flavor, so always try to choose them carefully.
Step 2. Another way to refine the food is to use a drizzle or curl of a sauce or liquid concentrate
For savory dishes, this could be a small splash of remoulade, pesto, or flavored oil. As for desserts, adding some chocolate sauce, some fruit jam or crème anglaise might be the most delicious way to add the finishing touch.
- Instead of just pouring the sauce over the food, put it in a squeeze bottle so you can create a nice curl or pattern. If you don't have a bottle to squeeze, pour the sauce into a food-grade plastic case, cut a small piece of a corner and squeeze this bag.
- Do not overdo it. The key is to add a pop of color, flavor and texture without overpowering the main part of the dish.
Step 3. Make sure the plate is clean
After you go to the trouble of presenting the food beautifully, make sure you don't serve it on a dirty plate. Check the edges of the plate to remove fingerprints and smudges. A great way to clean up the edges of a plate is to use a paper towel soaked in water with a dash of white vinegar. Clean so that no food residue is visible, making any drawings visible. This will give the presentation a professional touch.
Part 4 of 4: Presenting more complicated dishes
Step 1. Make the pasta look delicious
It is one of the most complicated dishes to present in an appetizing way. Make sure the pasta stays moist after cooking so it doesn't stick. Use a pair of tongs to lift several strands of dough out of the pot and arrange them on the plate in the form of an attractive curl. Do the same with another set of pasta strands and continue until you have the proper portion on the plate. Carefully add a portion of the sauce to the top so that a pond forms in the center - do not soak all the pasta.
- If you are serving pasta with a protein, arrange it nicely on the pile of pasta. For example, if your dish includes shrimp, place them on top instead of burying them inside the pasta.
- Just before serving, you can sprinkle the pasta with a little olive oil to make it pleasantly shiny.
Step 2. Present the "brown" dishes in an appetizing way
Cream of mushroom soup and vegetable stew may taste delicious, but they tend to look dull in a bowl or on a plate. How can you make something brown stand out? The key is to add an outline. Depending on the flavor profile of the soup or stew, consider adding chopped thyme, fried pieces of sage, chopped chives, or another green herb to liven up the dish.
- Soups and stews tend to splash and slide, so it's also important to make sure the sides of the bowl or plate you're serving them in are spotless.
- Braised meats may also tend to brown. Serving them alongside a pile of veggies and fresh salad is a good way to offset the more neutral aspect of the main course.
Step 3. Enhance the appearance of sweets that are tastier than they appear
Maybe you've made Grandma's famous brownie recipe and want to tweak the dish so it looks less… brown. Baked desserts like brownies and everyday cakes may need a little nudge to look more beautiful. Try one of these tricks:
- Use a cookie cutter to create an unusual shape. A leaf or star shaped brownie will look more interesting than a simple square.
- Serve with mint. Adding a few fresh sprigs is a great way to enhance many desserts, especially fruity ones.
- Sprinkle with sugar, cocoa, or ground cinnamon. Choose a powder of a contrasting color to that of the cake you have prepared.
- Add some mint nuggets to the top. It will look like you've sprinkled the course with green glitter.
- Speaking of glitter, add some edible glitter to the top of the plate.
- When all else fails, add a swirl of whipped cream. You could use a pastry bag with a star-shaped tip to create a visually pleasing shape.
Advice
- Always try to present food simply and appropriately. A formal dish is suitable for a celebration, but even the simplest dishes can be enhanced by garnishing them with herbs.
- Find inspiration in modern cooking books and magazines. You can probably find many in bookstores and on your newsstand. You may also have the option to download them digitally to an electronic device.
- There are currently dishes on the market that keep food warm. It can be a splendid finishing touch to some deliciously hot recipes, especially if they are expensive and time-consuming to prepare.
