How to Design your Dish Professionally
When it comes to styling your own dishes professionally, the task can be harder than it may appear. Styling your own dishes involves texture, colour, variety, placement, and how well you auction off each item that the customers are paying for. When it comes to the process of designing the plate, you want to start by planning your plate. Ask yourself some of these questions: What textures will you use? How can you implement crunchiness or smoothness to your cuisine? How will you evenly display the colour? The planning process can be a lot of work and organization, but it is a crucial part in designing your plate.
Once you have planned your design and completed the first step, next is to incorporate white space within the plate and fill the space professionally. When filling in white space, you should start by adding sauce or a crème parfait that would be used as a dip around the plate, which is also a photography rule that helps you center your plate. As you continue forward you will want to fill in your white space by using textures, colours, and suitable layering. Another reason why we lay our crème substance around the plate first because liquid can move upon delivery of the dish.
Thirdly, you should consider the cut of the meat or style which is the main attraction of the plate. You will usually want to cut the meat into the form of slices to showcase the rareness of the meat, and by doing this it will add more colour and texture to the plate. When you cut into the meat and slice it, it reveals the bone marrow and colour of the meat which accentuates the design. Also, slicing the meat open shows the consumer that the meat is properly prepared or cooked to the rareness requested.
When it comes to the fourth step, you may want to add another secondary ingredient like a mash garnish (such as mashed potatoes) to pair with the main substance as a complimentary piece.
For the fifth step, you will want to fill in the white space with varying ingredients that portray a variety of textures. Attempt to use ingredients that bring bright colour to your dishes such as any coloured bell peppers and even red onions, but just remember not to overwhelm the consumer. Try to keep the layout simple. When laying out your coloured ingredients you will want to slice them in different directions, to show off the sear of the cut and add to the creativity.
As for the sixth step, you will want to add a flavorful sauce which will minimize white space and will draw a personalized trend or notion to your dish.
How do you feel about displaying your own professional catered meal that could look appetizing for a business setting? If you follow these simplified steps you be will be ensured that your dish is professionally displayed for your next business meeting or setting.
(Wilson, 2015)
(Dowling, n.d.)
