 Does it look better than it tastes?
I believe the way my dishes taste is more important than the way the look.
I'm not suggesting that we throw the food on the plate, of course not, that would be silly. But a simple, uncrowded presentation of well prepared food, using the best ingredients available is really all that is required. Finely prepared food is self-garnishing and is obvious when it is seen.
To prepare a presentation that looks like a graphic design is a waste of time and usually doesn't taste as good as it looks. Thats been my experience.
How often has that incredible looking piece of pastry in the window turned out to have no flavor? Too often!
The same with presentation, unfortunately too many many chefs for business reasons have to be new and innovative, creative for creativities sake, to please a fickle public.
I say, stick to basics, the best ingredients, polished technique, a simple presentation that shows the food as it really is, and an unwavering desire for perfection, and you'll be making something you can be proud of, and your customers will know it!  | 
09-28-2000, 11:18 AM
