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!

[Dlee]

I agree, Keep it simple. Just like this reply.

[This message has been edited by Dlee (edited September 28, 2000).]

[Nicko]

This is an excellent topic, but it is more appropriate in the Inside Scoop forum so it has been moved there.



------------------
Thanks,

Nicko
nicko@cheftalk.com

[shroomgirl]

Oh definatly one of my pet peeves! I hate overly fingered foods...stacked touched by many yucccccck.

[Jim]

"It's so beautifully presented, you know someone's hands have been all over it." -Julia Childs

I say, stick with honest food and honest presentation and you can do no wrong.

[shroomgirl]

goes back to the bar food thing~ there are good ideas that have a reason and then there are over touched over the top weird combos.
Too each his own but make mine with loads of original flavor.

[m brown]

I was so inspiered today because we had fresh fall produce in the house! So I put together a dessert for a wine dinner, figs, bing cherries in vanilla jus (I know mis used term, forgive me), poached apple brioch charlott with honey tuile and cinnamon cream.
Okay, it wasn't a 4 foot tall peice of architecture, but it tasted good enough for my chef, who rarely smiles, to say it was excellent. made my day.
Oo, food, my favorite!

Start with a flavor then build. (and don't touch so much, it'll get infected!)

[chefjohnpaul]

I agree, but the plate should still have a sense of circular motion to it, I mean it shouldn't be out of sorts or plopped on a plate just because it is simple. I feel that drawing attention to center plate is important even if its just potatoes and roasted chicken.

[Katherine]

Keep in mind that a lot of Americans have such an undeveloped palate that they never even notice what the food they are served tastes like. Their judgement of it is based solely on presentation--the more expensive the restaurant is, the more elaborate the plating has to be to satisfy this type. I can hardly blame a restauranteur for trying to satisfy their best customers, but as far as I'm concerned, the food is better at home, and lots easier to eat than at some of the "best" restaurants in town.

[shroomgirl]

Circular Motion? Not too sure what this means....could you elaborate please?

[chefjohnpaul]

Originally posted by shroomgirl:

Circular Motion? Not too sure what this means....could you elaborate please?

Basically that your eye doesn't hit an edge and stop when you look at the plate, the way the food is arranged should take you full circle and leave you with a sense of continuity. (i.e. a tournedo either in the center or to the side, but sauced in a way that takes your eye around 360.) Am I conveying what I'm seeing in my head? I guess Center of the Plate would best define it, but even if you have your traditional starch at 10 o'clock, veg at 2 o'clock and meat at 6 o'clock it should still draw your eye to center plate by not having beans outside the rim or meat angled in a way that breaks the visual flow. (I'm digging a deeper hole for myself here, huh?)

[m brown]

Yes, the plate should bring you in from all angles. But not be so SO that it intimidates the customer. The flavors should affirm a plate, you don't want it to look like apple and taste like liver (I am talking dessert here). Don't take this analogy too seriously, a grain of salt. You want the customer to smile when they see it, smile when they taste it and smile when they pay. ( okay I have a rich fantasy life)

[Greg]

One of my saute cooks plates rather haphazardly (i.e. plates a rib-eye so that the straight, rib side of the cut is facing the edge of the plate). Drives him nuts when I flip it so the curved edge of the cut follows the rim. But, like JohnPaul says, it looks "out of sorts" if I don't.

I'm always reminded of something Paul Bocuse once said, his job as a chef is to find the most perfect strawberry and present it so that it is most istself.

Perhaps i'm being a little too spiritual, but I believe the ingredients we use have an inner self, and its our job to present in such a way that it shows itself. (Only god can grow a tree)

[shroomgirl]

Nope I love it!!! Take the best and don't mess it up.