Food
Design Concepts
Food
can stimulate several of our senses—sight, smell, taste, and touch. Food design
can be explained as a selective and thoughtful process of cooking and
presenting food to maximize its visual appeal.
Food
presentation is not limited to ready-to-eat foods; it starts from selecting the
ingredients, the cooking process, the cuisine, the chef’s skills, and the
service wares. My perception of food will not be the same as yours, but visual
appeal is mostly the same to everyone.
There
is a great saying: “We eat with our eyes first.” This is very true—an
indifferently presented dish will not get any praise for the chef.
If,
in reading this book, you gain wisdom about cooking and presenting an excellent
dish, our vision will be achieved. Please pass the knowledge you gain on to
your colleagues and juniors—“knowledge is to share, and to share is to care.”
Food
design is developed in a next-generation Indian cuisine movement by modifying,
processing, arranging, or decorating food to enhance its aesthetic appeal.
Nouvelle cuisine chefs often consider the
visual presentation of foods at many different stages of food preparation, from
the manner of tying or sewing meats, to the type of cut used in chopping and
slicing meats or vegetables, to the style of mould used in a baked dish.
The
arrangement and overall styling of food on the plate is called “plating.”
Some
common styles of plating include a “classic” or “old school” arrangement in
which the main item is in the front of the plate with vegetable or starches in
the back, a “stacked” arrangement of the various items, or the main item
leaning or “shingled” on a vegetable bed or side item.
Item
location on the plate is often referenced as for the face of a clock, with six
o’ clock being the position closest to the diner.
A
basic rule of plating, and even in some cases prepping, is to make sure you
have the five components of a dish: protein, traditionally at a six o’ clock
position; vegetable, at a two o’ clock position; starch, at an eleven o’ clock
position; sauce; and garnish.
This
kind of plating is seen in culinary colleges only for teaching purposes.
Chefs
are only limited by their own creativity when it comes to plate designs
nowadays.
Clock
styles are outdated, and many chefs don’t follow guidelines. Instead, they use
an abstract style, line style, pattern style, or even serve food straight on
the cooking pan.
Lateral
Arrangement
Slow
roast lamb loin, coconut tossed rice dumpling, stir-fried spinach.In this
style, we tried to arrange food on a line with alternate textures and items and
focused on texture and cooking, since it is a medium rare lamb loin. This style
is fit for a confident chef to show off his or her meat-cooking skills.
Stacked
Style
Fennel
spiced pan-roasted wood pigeon, In this style, ingredients stacked together and
give focus to natural food colour’s.
I think this is definitely an amazing project here. So much good will be coming from this project. The ideas and the work behind this will pay off so much. Fondant
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