Experienced chefs know how important it is to properly serve the dish to the table. To prepare a culinary masterpiece is half the battle, because if it is not presented in the best possible light, it may go unnoticed.
Pick your recipe
You will need
- - plates;
- - cutlery;
- - napkins and tablecloths /
Instruction manual
1
Take dishes of neutral shades, light pastel colors, for example, white, light blue, ivory, light beige and preferably without any drawings and patterns. If monophonic dishes were not found, then it is best to opt for cutlery with a minimum number of patterns, ideally only on the sides of the plates.
2
Choose a tablecloth or napkins of soft colors: plain or with one simple, but bright enough pattern or light pattern. You should not take a colorful tablecloth or having a catchy, saturated color, such as red, orange, green, blue. Pay special attention so that the serving does not distract attention from the dish.
3
Choose how to place the dish on the plate. This will depend largely on what the consistency of the dish is and what form the ingredients that make it up have. Remember that in any case, food should not occupy the entire area of the plate and, moreover, should be located on the sides.
4
Place the food on a plate symmetrically, both halves in equal proportions. This method is especially suitable for simple, classic dishes, consisting of two parts, like meat or fish with a vegetable side dish.
5
Place food asymmetrically on plates; one part should be significantly larger than the other. This method is suitable for both simple and exotic dishes and fusion. You can create asymmetric compositions from dishes that have both two or more parts.
6
Arrange the round or oval elements of the dish in a circle, relative to the center point of the plate. Experiment with the height of the elements: successfully place them in steps with increasing height, like a spiral staircase. This method of serving is perfect for vegetable dishes with mugs of zucchini, carrots, eggplant, as well as for cookies, sweets and cakes.
7
Equip new, little-known, exotic dishes with beautiful cardboard vignettes in which some interesting facts about this dish can be stated or explanations of what quality (first, second, dessert, salad) is presented on the table and how to eat it. In a friendly, family circle, it’s also appropriate to add a recipe to the vignette (if you do not want to keep it a secret).