Just like artists, chefs have a wide range of tools available to them to create picturesque pieces of work. Learning to use these tools properly can help you elevate the way you present your food. Using a squeeze bottle is one of the best ways to make your plates look interesting.
Contrast is one of the keys to making food look wonderful, which definitely applies to the size and shape of the food. As with colors, nothing should be one-note and variety is important. Next time you go to a fancy restaurant, notice how many different components might be on one plate. While all of these elements should serve a useful purpose in the taste of the dish, part of the reason they’re there is so that your eyes have several different little things to notice when you first look at your meal.
When using fruit and vegetables, try experimenting with different shapes and sizes. Some foods, like fruits and vegetables work well when cut into halves. Others, like grapes or carrots, look good as mounds while blackberries, strawberries, and blueberries can be sprinkled throughout to add color and interest to a dish. Sometimes leaving ingredients in their natural shapes, such as a tip of asparagus or small cauliflower and broccoli florets, make for fascinating visual dynamics on the plate.
Melissa Saulnier survived Ovarian Cancer in 2006.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Melissa Saulnier does not take responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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