food presentation skills book

Privacy Policy | Terms and Conditions | Disclosure Statement | License Policy

COPYRIGHT © 2024 | NUMBER 8 COOKING | ALL RIGHTS RESERVED.

The Art Of Food Presentation — Plating Like A Pro

• Shannon The Helpful Chef
• November 9, 2023

I’ve learned that food presentation is just as important as taste. When it comes to creating memorable dishes that wow customers. While taste is paramount, how the food looks on the plate is almost equally as important.

The visual presentation delights customers’ eyes before they even take their first bite. An artful presentation demonstrates care, creativity, and skill. It can turn an enjoyable meal into an unforgettable dining experience.

In this blog post, I’ll share my tips and tricks for plating and presenting dishes. I’ve been a chef for 20-plus years and have learned a thing or two about plating food. Master these techniques to wow patrons and create Instagram-worthy culinary artwork with every meal.

ADVERTISEMENT CONTENT BELOW

Food Presentation Plating Like A Pro

Throughout my career as a chef, I’ve come to view each plate as a blank canvas. Waiting to be turned into an edible work of art. While the flavors and textures of a dish are crucial, elegant, and enticing.

The presentation takes the meal to the next level, delighting customers and showing them you’ve put care into every component. As any successful chef knows, food presentation and plating skills are well worth developing .

Start With Quality Ingredients

Truly, exceptional ingredients make the job easier. The freshest, properly butchered proteins and peak seasonal produce. They showcase their natural beauty with minimal preparation required. While technique is important, sourcing the best seasonal ingredients gives you an advantage.

Focus on Color And Contrast

One of the keys to eye-catching presentations is playing with vibrant colors and bold contrasts. I like to feature ingredients with bright natural hues like:

• Deep Greens — Spinach, arugula, fresh herbs, lettuce leaves, zucchini, fresh peas, and green beans.
• Rich Reds — Fresh tomatoes, red bell peppers, English radishes, red beets, radicchio, red leaf lettuce, and sliced red meats cooked med-rare.
• Sunny Yellows — Squash, yellow zucchini, golden beets, corn, and yellow beans.
• Earthy Browns — Mushrooms, jacket potatoes, taro, Jerusalem artichokes, and seared or slow-cooked meats.

Contrasting colors help each component stand out. For example, I’ll place a seared med rare red meat like beef rump next to arugula or roasted potatoes to make both stand out. Varying colors excite the eyes and spark joy on the plate.

Chefs Pro Tip — Use colorful ingredients to your advantage. Don’t complicate the process, when preparing each ingredient keep it fresh and simple. You will be amazed at what plating designs you can create.

Find Inspiration In Nature

I find endless inspiration for plating designs by observing the visual beauty inherent in nature. Notice compositions like seashell spirals, patterns in flower petals, or leaves fanned on a platter. Mimicking nature’s artistry through food is a constant source of ideas.

Allow Simplicity To Shine

Sometimes simple is best if I don’t overcomplicate a presentation . When the star ingredients speak for themselves. A pristinely seared fillet of salmon needs little more than an herb oil drizzle and chive garnish to impress. Allow quality ingredients and elegant simplicity to shine when appropriate.

Draw Plating Inspiration From Anywhere

I find plating inspiration almost everywhere. Nature, artwork, and even well-designed retail displays. Study what paints a pleasing visual picture and think about how to replicate it on the plate. Inspiration is endless for those with observant, creative eyes.

Pay Attention To Shapes And Height

When conceptualizing a dish, I always consider the natural shapes and heights of each element I’m including. Mixing and balancing the shapes and vertical dimensions makes the presentation more dynamic.

• For instance, balls of zucchini are cut using a melon baller. Potatoes are cut into rectangular shapes. Spears of grilled asparagus can provide vertical lines next to rounded potato rosti. Or combine the height of a vegetable salad with the low profile of a sliced seared beef. Defining individual shapes gives a satisfying composition.

Food Presentation Go Vertical

Height adds drama and excitement to plated dishes. I build upwards with stacked ingredients like potato gratin, blanched broccolini, and a confit duck leg placed on top. Salads become more dynamic when ingredients are arranged vertically rather than tossed haphazardly across the plate. Reaching upwards with towers and heights naturally draws the diner’s eye in.

Incorporate Odd Numbers

When garnishing and portioning ingredients. Odd numbers do wonders when it comes to food presentation. Artful plating incorporates variety. Odd numbers of components like three ravioli or five haricots verts are more interesting than even pairs. The unevenness creates movement and delights the eye as it flows across the plate.

Play With Proportions

I carefully consider proportion when food presentation is the focus. The star of the dish is featured prominently with supporting sides artfully framed around. For example, an ample tenderloin takes center stage while the potatoes and vegetables are thoughtfully portioned as accents. Getting the proportions just right ensures an ideal bite each time.

Leave Negative Space

Don’t overcrowd or clutter the plate. I remind myself to leave ample negative space between the ingredients and leading up to the edges of plates and dishes. Negative space focuses the diner’s attention exactly where you want it. It also allows you to thoughtfully frame each component within the surrounding clean plate.

Consider Texture Contrasts

Beyond colors and shapes, textures add tactile variety and entice the appetite. I purposely pair contrasting textures like the juiciness of fresh tomato against the creaminess of mashed potatoes. A crispy crystalized chicken skin is another favorite. Varying textures excite both the palate and presentation.

Drizzle With Intent

One of my favorite plating techniques is taking advantage of the beautiful trail left when sauces and vinaigrettes are artfully drizzled onto the plate. I get creative with smears, straight lines, dots, and other patterns to adorn proteins or seasonal vegetables. Drizzling brings elegance through both taste and presentation.

Garnish With A Purpose

No plated dish is complete without a perfect garnish. Sprigs of fresh herbs, edible flowers, chopped nuts, and microgreens. These are my go-to garnishes to provide the final touch. I carefully select and position garnishes to complement other components. This is like a frame that completes a painting. This thoughtful detail finishes the food presentation.

Use Plating To Tell A Story

In my view, the best plating tells a thoughtful story. The ingredients, flavors, and preparation involved in crafting the meal are conveyed through a harmonious arrangement. Seasonality and passion come across in the details. This storytelling instills pride and attention to detail in my cooking.

Experiment With Plate Styles

An often overlooked plating tip is choosing plates, boards, and surfaces that complement the food. Patterns on plates can frame simply presented dishes. Wooden boards offer rustic charm while sleek slate can modernize a presentation. I get creative with my “canvas” to enhance the overall dining experience.

Develop Your Own Style

Just like with cooking techniques, plating has recognizable styles. Find what you love by looking at inspirational photos and experimenting. Over time, my personal plating preferences emerged into my signature style. Then I refined and perfected it. Maybe you prefer minimalist plates or architectural presentations. Your unique style is part of the art.

Practice Plating At Home

Even during home-cooked family meals, I practice plating in ways that feel fun and creative. The more you deliberately compose dishes with care, the more second nature beautiful presentation becomes. Use low-stakes at-home meals to hone your skills.

Invest In Quality Tools

Having quality tools at your fingertips facilitates plating success. I recommend investing in small spoons, tweezers, squeeze bottles, a melon baller, and other specialty items. The right kitchen tools allow you to intricately stack, drizzle, and embellish with ease. They’re essential for every aspiring platter.

Helpful Resources

• Chef’s Non-Negotiables That Separate the Amateurs from the Pros
• A Beginner’s Guide To Kitchen Slang Culinary Lingo All Aspiring Chefs And Cooks Should Know
• A Day In The Life Of A Chef Knives Fire And Passion
• Sourcing Seasonal Ingredients To Inspire Your Home Cooking

What Are Some Basic Plating Tips For Beginners To Improve Presentation?

Some basic plating tips are to start with evenly portioning ingredients. Use odd numbers for garnish. Use height to add dimension, and incorporate contrasting colors and textures. Leave negative space around components, and pay attention to the plate style. Even simple improvements can make a difference.

What Are Common Plating Mistakes To Avoid?

Here are some of the common plating mistakes to avoid. Crowding the plate, not leaving negative space. Lack of color contrast, sloppy or uneven drizzles. Overcomplicating the presentation, and poor proportions that don’t highlight the star ingredient.

A common mistake I see when cooks are plating food is the lack of height. They place everything on the plate which makes the dish look one-dimensional and boring. Another common mistake I see is minimal to no garnishes.

How Do I Come Up With Unique Plating Ideas?

Ways of coming up with unique plating ideas are drawing inspiration from nature, artwork, and other chef’s plating ideas. Also, telling a story about the dish’s flavor profiles can guide the presentation.

Final Thoughts

Perfectly executed taste with artful presentation creates a sensational dining experience. Mastering plating techniques demonstrates a passion for food and visual aesthetics that diners notice and appreciate.

I encourage all cooks and chefs to view every plate as a new opportunity to create food into an artistic showpiece. With practice, you can learn to plate dishes as skillfully as you craft the flavors. Turn every meal into a visually stunning culinary delight for patrons.

Skillful food presentation makes for an exciting dining experience. It touches all your senses and demonstrates the care and creativity the chef has put into the food. Food presentation it’s easier than you think.

You May Also Like This

Coming Back From Culinary Failure: A Painful Lesson And Fantastic Teacher

• February 13, 2024

The Flavor Revolution: Mastering Simple Meat Rub Recipes

• February 26, 2024

8 Pro Tips For Reading A Recipe Before You Start Cooking

• February 1, 2024

The Art of Food Presentation: Elevate Your Culinary Creations

Uncover the secrets of Food Presentation and learn how to elevate your culinary creations to a new level. Discover the importance of plating and the techniques used by professionals.

Food presentation is an art that marries culinary skills with aesthetics. It's the secret weapon of chefs and food enthusiasts worldwide, transforming ordinary dishes into extraordinary culinary experiences. The way food is presented on the plate can influence our perception of taste, making it an essential aspect of the dining experience. This article will delve into the world of food presentation, providing insights and tips to help you elevate your culinary creations.

Food presentation goes beyond merely arranging food on a plate; it's about creating a visual feast to complement the flavors of the dish. It involves the careful placement of food, garnishes, and sauces to create a balanced and appealing look. The colors, textures, and shapes all play a crucial role in making the dish visually appetizing.

Rules of Food Presentation

The first rule of food presentation is to keep it simple. Overcrowding the plate can make it look messy and unappetizing. Instead, focus on the quality of the ingredients and let their natural beauty shine. Use a clean, white plate as your canvas and arrange the food in a way that highlights its colors and textures.

Contrast is another important element in food presentation. By contrasting colors, shapes, and textures, you can create a visually appealing plate. For example, a bright, crunchy salad can be paired with a creamy, soft pasta dish. The contrast in colors and textures will make the plate more visually appealing and exciting.

Garnishes are the finishing touches that can elevate a dish from good to great. However, they should not be used merely for decoration; they should enhance the flavor of the dish. Fresh herbs, edible flowers, and citrus zest are some examples of garnishes that can add a pop of color and flavor to your dish.

The arrangement of food on the plate is also crucial. As a general rule, the main ingredient should be placed at the center of the plate, with the side dishes and sauces arranged around it. This not only makes the plate look balanced but also allows each ingredient to shine.

Remember, the goal of food presentation is not to create a work of art, but to enhance the dining experience. By paying attention to the presentation, you can make your dishes more appealing and enjoyable. So, the next time you're preparing a meal, take a moment to consider how you can present it in a way that will delight the senses.

Food Presentation In Different Cultures

Food presentation is not a new concept. In fact, it has been a part of culinary traditions around the world for centuries. In Japan, for example, the art of food presentation, or "kaiseki," is considered an integral part of the dining experience. Similarly, in French cuisine, the presentation of food is given as much importance as the taste.

Here are a few examples of food presentation in different cultures:

Japanese Cuisine : Japanese food presentation focuses on simplicity, balance, and minimalism. Plates are often arranged with precision, showcasing the natural colors and textures of the ingredients. The use of bento boxes and compartmentalized dishes allows for the separation of flavors and prevents mixing of different components.

French Cuisine : French food presentation emphasizes elegance and artistry. Dishes are meticulously plated with attention to detail, creating a visually appealing arrangement. Sauces are often used to create intricate designs, and garnishes such as herbs and edible flowers are used to enhance the overall presentation.

Indian Cuisine : In Indian cuisine, food is often presented on a thali, a large round platter with multiple small bowls. Each bowl contains a different dish, providing a variety of flavors and textures. The arrangement of colors and the use of spices like turmeric and saffron add vibrancy to the presentation.

Chinese Cuisine : Chinese food presentation focuses on the balance of colors, textures, and flavors. The use of a lazy Susan allows for communal dining, with dishes placed in the center for everyone to share. Stir-fried dishes often incorporate a variety of vegetables and meats, creating a visually appealing mix of ingredients.

Middle Eastern Cuisine : Middle Eastern food presentation often includes a variety of mezze or small appetizer dishes. These are arranged on a large platter and served with bread, creating a communal dining experience. Garnishes such as fresh herbs, olives, and yogurt are used to add color and freshness to the presentation.

These are just a few examples, and food presentation practices can vary widely within each culture as well. The presentation of food not only reflects cultural traditions but also influences the dining experience by engaging multiple senses and creating a visually enticing meal.

Food Presentation in the Age of Social Media

In recent years, the importance of food presentation has been amplified by the rise of social media. With platforms like Instagram and Pinterest, food has become a visual medium, and presentation has become more important than ever. Chefs and home cooks alike are using these platforms to showcase their culinary creations, pushing the boundaries of food presentation.

While food presentation can seem daunting, it's something that anyone can master with practice. Start by observing how food is presented in restaurants and cookbooks, and don't be afraid to experiment with different techniques. Remember, the most important thing is to have fun and let your creativity shine.

Mastering Food Presentation: A Guide for Home Cooks

Whether you're a seasoned home cook or just starting your culinary journey, mastering the art of food presentation can take your meals to the next level. A well-presented dish not only pleases the eyes but also enhances the overall dining experience. From visual appeal to showcasing your skills, food presentation plays a crucial role in creating memorable meals. In this comprehensive guide, we'll explore various techniques, tips, and tricks to help you become a pro at food presentation. From balancing colors to arranging garnishes and making your dishes look as good as they taste, this guide will equip you with the knowledge and creativity to create stunning plates that will impress your family and friends. Get ready to elevate your cooking to a whole new level and make your meals a feast for all the senses with our ultimate food presentation guide.

Food presentation is more than just a culinary technique; it's a form of expression. It allows chefs and home cooks to showcase their creativity and passion for food. So, whether you're preparing a meal for your family or hosting a dinner party, remember to pay attention to the presentation. After all, we eat with our eyes first.

So, are you ready to take your culinary creations to the next level? Start experimenting with different food presentation techniques and see how it can transform your dishes. Remember, the key to great food presentation is creativity, so don't be afraid to think outside the box. Happy cooking!

The Art of Plating: Techniques and Tips

The art of plating is a culinary skill that involves arranging food on a plate in a visually appealing way. It's a crucial aspect of food presentation that can enhance the dining experience and make a dish more appetizing. Here are some techniques and tips to help you master the art of plating:

Choose the Right Plate: The plate is your canvas, so choose it wisely. A white, round plate is a classic choice as it allows the colors of the food to stand out. However, don't be afraid to experiment with different shapes, sizes, and colors to add a unique touch to your presentation.

Create a Focal Point: Every dish should have a focal point that draws the eye. This could be the main ingredient or a striking garnish. Place this element in the center of the plate or slightly off-center for a more dynamic look.

Use Color and Contrast: Play with different colors and textures to make your dish visually appealing. Contrast bright and dark colors, and mix soft and crunchy textures. For example, a bright green herb can add a pop of color to a dark meat dish, while a crunchy garnish can add texture to a creamy soup.

Arrange Food in Odd Numbers: Odd numbers are more pleasing to the eye, so try to arrange food items in groups of three or five. For example, if you're plating scallops, serve them in a group of three instead of two or four.

Use Sauces Creatively: Instead of pouring sauce over the food, consider using it as a decorative element. You can drizzle it around the edge of the plate, or use a squeeze bottle to create dots or lines. Remember, less is more when it comes to sauce.

Garnish Wisely: Garnishes should enhance the flavor of the dish and complement the presentation. Use fresh herbs, edible flowers, or a sprinkle of spices. Always make sure the garnish is edible and relevant to the dish.

Keep it Clean: Keep the edges of the plate clean for a neat and professional look. You can use a paper towel to wipe off any drips or smudges.

Practice: Like any other skill, plating takes practice. Experiment with different techniques and presentations until you find a style that you like. Remember, the goal is to create a dish that is as pleasing to the eye as it is to the palate.

By mastering these techniques, you can turn your dishes into works of art and elevate your culinary creations. Happy plating!

What Is a Food Presentation Called?

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The way the food looks on the plate is what tempts our eyes and makes you want to taste it.

What Should Be Included In A Food Presentation?

A food presentation should include a balance of color, texture, and arrangement. The food should be arranged on the plate in a way that it is visually appealing, and the colors and textures should complement each other. The plate itself is also an important part of the presentation.

What Are The Three Aspects of Food Presentation?

The three main aspects of food presentation are arrangement, color, and contrast. Arrangement refers to how the food is placed on the plate; color refers to the visual appeal that the food has, and contrast refers to the different textures and flavors in the dish.

What Are The 5 Importance of Food Presentation?

The five important aspects of food presentation are visual appeal, balance of color, enhancement of the dining experience, showcasing the skill of the chef, and making the food look as good as it tastes. A well-presented dish can enhance the dining experience and make the food more appetizing.

Visual Appeal: Food presentation is crucial for creating an enticing visual experience. The arrangement of ingredients, garnishes, and the overall plating style make the dish visually appealing, stimulating appetite and setting the stage for an enjoyable dining experience.

Balance of Color: A well-presented dish incorporates a thoughtful balance of colors. Vibrant and diverse hues on the plate make the meal visually attractive and enticing. The use of contrasting colors can enhance the overall presentation, creating a visually dynamic and inviting plate.

Enhancement of the Dining Experience: Food presentation enhances the overall dining experience by engaging multiple senses. The visual appeal of a well-presented dish elevates the anticipation and excitement of the meal, setting the stage for a memorable culinary journey.

Showcasing the Skill of the Chef: Food presentation is a way for chefs to demonstrate their culinary skills and artistic flair. Thoughtfully presented dishes reflect the chef's expertise, creativity, and attention to detail. It showcases their ability to transform ingredients into visually stunning and delightful culinary creations.

Making the Food Look as Good as it Tastes: Effective food presentation aims to make the dish as visually appealing as it is delicious. When food is presented in an attractive and enticing manner, it creates a harmonious balance between visual appeal and taste. The careful arrangement of elements on the plate reflects the care and precision put into the culinary process.

In summary, food presentation holds great importance in terms of visual appeal, the balance of color, enhancing the dining experience, showcasing the skill of the chef, and ensuring that the food looks as good as it tastes. It adds an extra layer of enjoyment and satisfaction to the overall dining experience.

Conclusion: The Art of Food Presentation

In conclusion, food presentation is an essential aspect of the culinary arts that can enhance the dining experience. By paying attention to the colors, textures, and arrangement of food onthe plate, you can create a visually appealing dish that delights the senses. Whether you're a professional chef or a home cook, mastering the art of food presentation can elevate your culinary creations and make your meals more enjoyable. So, embrace the art of food presentation and let your dishes tell a story.

Remember, the beauty of food presentation lies in its ability to transform ordinary dishes into extraordinary culinary experiences. It's not just about making food look good, but about enhancing the overall dining experience. So, the next time you're in the kitchen, consider how you can present your dishes in a way that will delight your guests and elevate your culinary creations.

In the world of food, presentation is just as important as taste. It's the first impression that a dish makes, and it can significantly influence our perception of taste. By mastering the art of food presentation, you can create dishes that are not only delicious but also visually stunning. So, embrace the art of food presentation and let your culinary creations shine.

Antipasto Skewers

If you're looking for a simple, yet impressive appetizer for your next gathering, look no further than Antipasto Skewers. These skewers are a fun and creative...

Rotisserie Chicken

There's nothing quite like the aroma of a perfectly roasted chicken filling your home. With our homemade Rotisserie Chicken recipe, you can bring the mouthwatering...

Homemade Banana Bread

One of the most popular recipes of recent times is Banana Bread. No wonder this delicious recipe is especially popular with Influencers.A snack that you...

Watermelon Pizza

Watermelon pizza brings together the juicy sweetness of ripe watermelon with pizza. This fruit pizza is a watermelon that is topped with creamy sauce and...

New York Cheesecake

New York Cheesecake is a cheesecake known for its rich, creamy texture and tangy flavor that comes from cream cheese and sour cream. This dessert, which...

Check out our other posts:

• What Is Fine Dining?
• How To Choose Wine?
• What Is Fusion Cuisine?

Related Posts

How To Store Avocados?

Avocados have ascended the culinary ladder to become one of the most sought-after...

Anti Aging Fruits and Vegetables

While we are pursuing anti-aging creams, unfortunately we do not consume the natural...

How to Set a Dinner Table

Our daily activities include setting up and removing tableware. But how many times...

The Ultimate Guide to Roasting Vegetables

Roasting vegetables is a culinary technique that everyone should master. It's simple,...

Types of Pumpkins & Uses

Pumpkins are an all-American-fruit that we all enjoy during the holiday season. Pumpkins,...

Baking Soda vs. Baking Powder Differences

In the realm of baking, two leavening agents stand as cornerstones in the kitchen:...

Shop on Petite Gourmets

Wood Lid Glass Airtight Canister for Food Storage

Hot & Cold Handheld Milk Frother

Stainless Steel Tea Infuser Strainer

Premium Cotton Waffle Weave Dishcloths

Elephant-Shaped Multi-Purpose Kitchen Drain Basket

Boho Round Placemat with Jute Fringe

Video recipes.

• From the Oven
• Lebanese Food
• Austrian Food
• Indian Food
• European Food
• Turkish Food

Share the recipes you tried with the hashtag #pgrecipes and we will feature you on our site!

• Value of Culinary Education
• Financing Your Education
• Austin Student Life
• Boulder Student Life
• Culinary & Pastry Careers
• Hospitality Careers
• Health & Wellness Careers
• Food Entrepreneurship
• Success Stories
• World of Food & Drink
• Recipes & Techniques
• Culinary Arts
• Baking & Pastry Arts
• Blog Search

• Campuses & Online
• Tuition & Financial Aid
• Career Services
• Culinary Arts Programs
• Baking & Pastry Programs
• Food Entrepreneurship Programs
• Plant-Based Programs
• Holistic Nutrition & Wellness Programs
• Hospitality & Restaurant Operations Management
• Online Programs
• Austin Campus
• Boulder Campus
• Tuition & Fees
• Financial Aid Process
• Scholarships & Grants
• Application Process
• Military & Veterans
• High School Students
• International Students
• Student Stories
• Open Houses & Events
• Our Chef Instructors
• Farm to Table ® Experience
• Accreditations
• Vision, Mission & Core Values
• Alumni Profiles
• History & Timeline
• Enthusiast Cooking Classes (not related to degree or diploma programs)
• Student Login
• (855) 955-7555
• Search for:
• Request Information

The Art of Food Presentation

Why is food presentation important? Here’s how plating techniques can create a multi-sensory experience for diners.

Take the Culinary Career Survey

We’ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more.

Clicking the "Get the Survey Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls , texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website .

You’re sitting down at that new restaurant everyone’s been raving about. The server at last brings out the plate… and you finally get it.

A savory spinach-and-feta crêpe that makes your mouth water just looking at it. A steaming bowl of butternut squash soup with a dollop of sour cream and sprinkle of chives. Sparkling crimson raspberries floating in a fizzy flute of champagne.

Food is not just sustenance, but a rich experience . While taste is important, food that is plated and presented well is more attractive to customers and can set the tone for the entire restaurant.

Presentation and plating can draw attention to the specific ingredients in a dish, whether for aesthetic or practical reasons. For anyone considering a career as a chef , a strong grasp of plating and presentation techniques is vital for continued professional development. These skills help culinary professionals stand out as they train, stage, and begin to work in a variety of environments.

Why Is Food Presentation Important?

Think about a perfectly plated meal you’ve enjoyed that engaged all five of your senses. Maybe it was an expertly crafted uramaki roll with razor thin avocado slices, a dusting of panko, a drizzle of unagi eel sauce, and a ginger-wasabi rose embellishing the plate’s rim. Between the greens and oranges, the spicy and salty, the shapes and textures of the garnishes… you may have decided to make the restaurant your go-to sushi joint.

An experience like that sticks with a customer for much longer than a meal that involves mediocre presentation, and creating that kind of memory is exactly what chefs are looking for. Well-executed food presentation can create a sense of professionalism in the mind of eaters and offers an exciting element of a meal that many can’t recreate with the same skill in their own cooking efforts.

In the digital age, strong presentation can also make dishes more apt to be photographed and shared via social media . While there are definitely pros and cons around the prevalence of pre-meal photos shared on sites like Instagram, it can be an effective way to generate attention and sales for many restaurants.

Food Plating Techniques

Important considerations to make regarding the element of appearance include the color, size, and pattern or texture of the plate.

It may be especially helpful to look at the plating and presentation process as generally following a series of steps. This starts with choosing a plate, then deciding how the main dish and core sides are arranged or layered. From there, it’s common to move onto sauces to create visual contrast and shapes that aren’t easily rendered with more solid food. Finally, the garnish provides a finishing touch.

Bright colors work well against a dark background, while more neutral or subdued colors can use a white background to create some visual excitement. Besides the colors of the foods, different techniques for adding color might include the use of sauces, spices, and garnishes like fruits or flowers.

Thinking about the ratio of food to plate is another technique that involves some artistry. Serving a smaller portion of food on a large plate for more white space, or serving dishes in miniature receptacles can be interesting ways to present food masterfully.

Of course, you have to balance practical and artistic considerations – food should never be difficult to eat nor excessively messy because of the vessel it’s served on or in.

Beyond plates and bowls, the arrangement of foods is key. There should be a star item, one that takes top billing and is also likely the largest portion on the plate. This approach avoids visual competition and instead allows the sides to support the main dish.

It’s also important to think in three dimensions, as the height of food on a plate can also entice diners. Stacking items for a layered look can be visually appealing and make the meal appear more substantial than it would scattered across the plate.

Skills Involved in the Plating Process

How can you make sure you plate effectively and provide the best possible presentation to customers? There are many different considerations, from how to incorporate sauces and garnishes to the knife skills needed for flourishes like a vegetable rosette, and the plate you use is undeniably foundational.

While earning a culinary arts degree or diploma from Escoffier, students can explore techniques and hone skills to help them with plating during their careers. Check out Escoffier’s culinary arts programs or talk to an Admissions Representative to explore your options.

Here are some other articles you might like:

• How Restaurants Get Michelin Stars: A Brief History of the Michelin Guide
• Gen-Z Food Habits & Influences
• The Latest in Food Tech

This article was originally published on February 20, 2019, and has since been updated.

*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.

Additional Content

Latest articles, how to care for your kitchen knives: sharpening & storage.

Want to gain an edge in your kitchen? It might just start with proper knife care, which can help you prep better meals and get the most out of your knives.

A Guide to Sourdough Bread: Recipes, Traditions & Baking Tips

Get started making your own delicious sourdough bread from home! Our guide can give you the insights and information you might need to excel.

Food Trucks in Austin: The Story of How Mobile Cuisine Took Over the Capital

Explore the evolution of food trucks in Austin, Texas, from humble beginnings to a cultural phenomenon.

Subscribe to the King of Chefs Blog

Get the King of Chefs email newsletter delivered to your inbox weekly. You'll get everything you need to know about culinary & pastry careers, food entrepreneurship, financing your culinary education, and more.

The Essential Culinary School Planner & Checklist

We’ve compiled a checklist of all of the essential questions into one handy workbook: Career options, academic plans, financing your education, and more.

Clicking the "Get the Workbook Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls , texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website .

Food Presentation Secrets

Cara hobday , jo denbury.

176 pages, Hardcover

First published January 1, 2010

About the author

Cara Hobday

Ratings & reviews.

What do you think? Rate this book Write a Review

Friends & Following

Community reviews.

Join the discussion

Can't find what you're looking for.

You are using an outdated browser. Please upgrade your browser to improve your experience and security.

Food Presentation

Explore more, bestsellers.

from $42.81

from $23.53

from $15.29

from $25.49

from $18.79

from $26.87

from $25.79

from $14.69

from $13.09

from $21.79

from $28.69

from $30.05

Out of Stock

from $22.67

from $12.79

Cooking Techniques

from $20.49

from $14.59

Holiday Cooking

Meal Planning

from $15.89

from $10.49

Commonalities among these books include: - Cookbooks with a focus on recipes and techniques from renowned chefs or restaurants, such as Emeril Lagasse, Charlie Trotter, Daniel Boulud, Mario Batali, and Thomas Keller. - Cookbooks with a focus on healthy eating or vegetarian cooking, such as the guide to vegetarian cooking from The Culinary Institute of America, the raw and gluten-free plant-based meals cookbook, and the cookbook promoting healthy eating with a humorous tone. - Cookbooks with a focus on creative or visually stunning food presentations, such as the guide to creating appetizing food presentations and the cookbook featuring bite-sized recipes for miniature meals. - Cookbooks designed specifically for kids or young hosts/hostesses, such as the cookbook with easy-to-follow recipes for kids who love to cook and the cookbook for young hosts/hostesses filled with easy-to-follow recipes and fun food facts. - Cookbooks featuring recipes for specific types of cuisine or dishes, such as Korean recipes, Indian recipes (both South Indian and festive meals), Italian sandwiches, fondue recipes, cheese plates, and comfort food with a British twist. - Cookbooks that provide tips or techniques for mastering cooking skills or specific culinary areas like sauces/salsas/relishes (Rick Rodgers' book) or salads/dressings (comprehensive guide). - Cookbooks that offer unique twists on traditional cooking methods or appliances like an Easy-Bake Oven (gourmet meals), an air fryer (healthy recipes), Himalayan salt blocks (70 recipes), microwave (gourmet meals), toaster oven (creative and delicious recipes), bento boxes (cute ideas), muffins/breads in jars (gifts), snack boards (50 different board ideas).

Popular Categories

• Teen and Young Adult
• Literature & Fiction
• Mystery & Thriller
• Sci-fi & Fantasy
• Large Print Books
• Rare & Collectible Books
• ShareBookLove
• Educator Benefits
• Librarian Benefits
• e-Gift Cards
• View Mobile Site
• Shopping Cart
• Order History

Partnerships

• Library Program
• Help & Support
• Shipping Costs
• Return Policy
• Website Suggestions
• Our Purpose
• Social Responsibility
• Testimonials

• Restaurants

Food guides for travelers

Restaurants in Moscow

Food delivery in Moscow

Takeaway restaurants in Moscow

Seafood restaurants in Moscow

Pizza restaurants in Moscow

Tasty dishes in Moscow

Restaurant features in Moscow

Cities near Moscow

Best restaurants in Moscow

• Current location
• Point on map

2018 Primetime Emmy & James Beard Award Winner

A History of Moscow in 13 Dishes

Jun 06 2018.

War, hunger, and some of the world’s great doomed social experiments all changed the way that Moscow eats.

Moscow, the European metropolis on Asia’s western flank, has always been a canvas for competing cultures. Its cuisine is no different. The ancient baselines of winter grains, root vegetables, and cabbage acquired scaffolding from both directions: eastern horsemen brought meat on sticks, western craftsmen brought pastries, and courtly French chefs came and drowned it all in cream.

History has a place on the plate here, as well: war, hunger, and some of the world’s great doomed social experiments from Serfdom to Communism to Bandit Capitalism all changed the way that Moscow eats. So in the spirit of all of those grand failures, we—a Russian chef and an American writer—will attempt here to reduce the towering history of this unknowable city to 13 dishes, with some Imperial past but a special emphasis on the more recent decades of culinary paroxysms as Moscow emerged from its Soviet slumber.

Olivier Salad

To visualize the long marriage between French and Russian cuisines, picture Peter the Great, on a diplomatic sojourn to Paris in 1717, a “ stranger to etiquette ”, meeting the 7-year-old boy-king Louis XV and lifting him in the air out of sheer elán. These things were simply not done, and yet, there they were. Peter’s joyful (and often envious) fascination with all things French took hold, among other places, in the kitchen. He brought French chefs back to his palaces, and then the lesser nobility followed suit, and when the first restaurants emerged in Moscow, they also spoke French. The Hermitage Restaurant, which was open from 1864 until history intervened in 1917, had a Francophone Belgian named Lucien Olivier as a chef, and he made a salad that was a perfectly unrestrained combination of French flavors and Russian ingredients: grouse! Veal tongue! Proto-mayonnaise! The ingredients now tend toward the pedestrian—boiled beef, dill pickles, various vegetables all bound with mayonnaise—and it has become a staple of Russian cuisine, especially on New Year’s. And yes, if you’ve ever seen the lonely Ensalada Rusa wilting behind the sneezeguard of a Spanish tapas bar, that is supposed to be a successor to the Olivier. But in Moscow, you should eat Matryoshka ’s version, which is not the original recipe but has some of that imperial richness: crayfish, quail, sturgeon caviar, and remoulade, all under a translucent aspic skirt, for 990₽ ($16).

There’s a type of expression around bottling things—bottled lightning, summer in a jar, etc.—that feels very apt here. What exactly is bottled with vareniye (jam)? A lot more than just fruit. These jams, which tend to be thinner than western varieties—with whole berries or fruit chunks in syrup—are bottled with a lot of Russian identity. There’s the Russian love of countryside. Deep dacha culture of summer cottages and personal orchards. Traditional naturopathy (raspberry vareniye taken with tea will fight fever). And above all, friendship is bottled here— vareniye made from the overabundance of fruit at one’s dacha is the most typical Russian gift, real sharing from real nature, even in the often-cynical heart of Europe’s largest megacity. Visitors who are short on lifelong friendships in Moscow can pick some up fine vareniye at any Lavka Lavka shop (we recommend the delicate young pine cone jam) or, curiously enough, at many Armenian stores.

Borodinsky Bread

The clinical-sounding title of Lev Auerman’s 1935 classic Tekhnologiya Khlebopecheniya ( Bread Baking Technology) doesn’t promise scintillation. But Auerman’s recipe for rye bread changed Russian bread forever. An older legend had it that the bread was baked dark for mourning by a woman widowed in the battle of Borodino in 1812, but the real birth of the bread came from Auerman’s recipes. A modification on sweet, malted Baltic breads, Auerman’s Borodinsky bread was 100% rye and used caraway or anise. The recipe has evolved a bit—today it is 80% rye and 20% wheat high extraction flour and leans more on coriander than caraway. But its flavor profile (sweet, chewy) as well as its characteristic L7 mold —a deep brick of bread—has made it easily identifiable as the traditional, ubiquitous, every-occasion bread of Moscow. You can buy it everywhere, but the Azbuka Vkusa high-end markets have a reliably good sliced version.

Buckwheat Grechka

Look closely at those Russians who have followed their money to live in London, or are vacationing in Cyprus or Antalya. See the slight melancholy that not even cappuccinos or sunshine can erase. It’s not because Russians are gloomy by nature; it’s probably because there is no real grechka outside of Russia and Ukraine, and that is devastating. Buckwheat grain and groats— grechka (or grecha in Saint Petersburg)—are deep in the culture. It’s a wartime memory: May 9 Victory Day celebrations feature military kitchens serving buckwheat like they did at the front. It’s a little slice of Russian history that lies somewhere between oatmeal and couscous. In Moscow, eat it at Dr. Zhivago with milk (180₽/US$2.90) or mushrooms (590₽/US$9.50), and rejoice.

Mimoza Salad

This fantastically expressive egg-and-canned-fish salad is a testament to Soviet ingenuity—it’s the ultimate puzzle to make a drastically limited food chain sparkle—and the universal human thrill of layering foods. The geological creation starts with a base layer of fish, then layers of grated cooked potato, mayonnaise, shredded cheese, grated carrots, sweet onion, diced egg whites and then capped with a brilliant yellow crumble of boiled egg yolk. It sits there on the plate, dazzling like the flowering mimosa tree it is named after. The taste? Well, it’s comfort food. Pick some up to go at any Karavaev Brothers location —the excellent deli chain sells it for 650₽ (US$10.40) a kilo.

It seems odd, almost impossible, to imagine a time in Russia before shashlik. It’s meat on a stick, something that all humans should have had on the menu since at least the time of Prometheus. But shashlik as we know it know—cubes of marinated meat cooked with vegetables over a mangal grill—didn’t really take off in Russia until the early 1900s. And due to a lack of suitable meat in much of the Soviet era (there were no meat cattle herds, only dairy), we’re starting the clock on shashlik in the late Soviet period. Despite its relatively recent (re)appearance, it is now the ubiquitous grill phenomenon of Russia, a welcome ritual of summer.

Much of Russian cuisine has borrowed heavily from Central Asia and further east over the millennia ( pelmeni anyone?), but plov is a striking example of an entire eastern dish making its way directly into Russian households. With the collapse of the Soviet Union and upheaval in many Central Asian Soviet Republics, mass economic migration to Moscow took off in the late 80s and early 90s. Central Asians today are the lifeblood of the Moscow labor force (part of up to 10-12 million Central Asian migrants living in Russia), and plov—rice steamed in stock with meat and vegetables—has jumped from the migrant communities to the homes of Muscovites everywhere. It has developed an unfortunate reputation for being a food that even finicky kids will eat, so there is a lot of harried domestic plov being made. But you can get a fully expressed Uzbek version at Danilovsky Market, online at plov.com , or at Food City—the surf-and-turf Tsukiji of Moscow.

The Big Mac

So many of the difficulties in American-Russian relations come down to one foundational attitude problem: The Americans (that’s half of this writing duo) were incredibly, distressingly smug through the entire fall of the Soviet Union. We mistook Soviet failure for an American victory, and that made all the difference. What does that have to do with a Big Mac? Well, when Russia’s first McDonald’s opened on Pushkinskaya in 1990 and 5000 people turned out to wait in line for the first taste of America, we back home in the states mistook it for culinary and commercial superiority. But there was something more complicated happening: Russians had been denied Western goods for so long and with such force that any outside identity was much-needed oxygen. And the long-term victory, as McDonald’s has continued to thrive in post-Soviet Russia, really belongs to the local franchise, which used higher-quality ingredients than in the U.S. and created a chain that was successful not because of its American identity but because of its Russian modifications. We wouldn’t recommend eating at any McDonald’s, especially not when there is Teremok for your fast-food needs, but having a soda in the original location is one way to sit and ponder the sin of hubris. And to use the free toilet and Wi-Fi.

The crown jewel of Levantine meat preparations, perhaps the single greatest street meat in the world: Shawarma. It first came to Moscow with a shawarma joint across from the Passazh mall, opened in the early 90s by Syrian cooks who dazzled masses with their sizzling, spinning, spiced meat emporium. Lines that stretched into the hundreds of people weren’t uncommon in those heady early days. And even though the original spot closed many years ago, Moscow shawarma only grew from there, mutating into the beast it is today, where you’re likely to find chicken, cabbage, mayo and a thin tomato sauce all combining to make the Levant a distant memory.

Fish Tartare aka Sashimi

One result of the aforementioned American smugness is that the West seemed surprised at how rapidly 1990s Russia assimilated some of the most hardcore capitalist traits, including but not limited to conspicuous consumerism. Moscow’s new elite was very, very good at that. What could be more conspicuous that recreating a restrained, exclusive seafood cuisine from Japan in the chaotic, landlocked megacity of Moscow? The very improbability of high-end sushi and sashimi in Moscow fueled much of its allure, and even though the trends have moved on from sushi, you can still tell the emotional attachment that the oligarch class has to those formative wastes of money. Sumosan restaurant started in Moscow back in 1997 and has since expanded to Monte Carlo and Londongrad , where they serve a dish that they call Fish Tartare, among others, in their restaurants and through their private jet catering service.

Blue Cheese roll

If the early elite sushi restaurants in Moscow were the frivolous edge of a food phenomenon, then Yakitoriya , a chain which started in the late 1990s, democratized it with affordable sushi rolls geared to local tastes. The Blue Cheese Roll, available now on their menu, seems like the apex (or nadir) of the Russianized roll: salmon, smoked eel, cucumber, cream cheese, Blue Cheese sauce. It might not be Jiro’s dream, but a true Russian middle class, one that can work honestly, earn meaningful salaries, and have a freaky sushi roll at the end of the week just like the rest of us—that’s something worthing dreaming for. Blue Cheese Roll, Yakitoriya, 417₽ (US$6.70)

If you’re American, have you ever wondered why tacos took over middle America but sopes remain virtually unknown? It’s curious how a country can assimilate some foods from their neighbors and but remain blissfully ignorant of others. That may explain what took place two years ago in Moscow, when the city seemingly discovered, as if for the first time, the bagged awesomeness that is khinkali , a soup dumpling from Russia’s southern neighbor Georgia. It became very trendy very quickly, and khinkali joints sprouted across Moscow like griby after a rain. But it wasn’t just that dish: what they were serving was a bit of the imagined southern, sybaritic lifestyle of the Caucasus, as promised in restaurant names like Est’ Khinkali Pit Vino ( Eat Khinkali Drink Wine ). Your best bets are at the stately Sakhli , around 100₽ (US$1.60) per soft, fulsome dumpling, or the more modernized Kafe Khinkalnaya on Neglinnaya Street , 100₽ (US$0.80) a dumpling.

We have named burrata—yes, that Italian alchemy of cheese and cream—the Perfect Dish of Moscow 2018, if only because it is the Dish of the Moment, ready to be enjoyed at the height of its faddishness now, and equally ready to be replaced when the city decides to move on. Read Anna Maslovskaya’s masterful breakdown of why—and where—to eat burrata in Moscow.

Top image: Olivier salad with chicken. Photo by: Kvector /Shutterstock

R&K Insider

Join our newsletter to get exclusives on where our correspondents travel, what they eat, where they stay. Free to sign up.

The Perfect Dish: The Moscow Burrata

Featured city guides.