How can I improve the presentation of the food I serve?
Cooking great tasting food is an art of it's own, but to create a
restaurant quality dish requires the food to be professionally presented.
I have no formal training in cooking and really struggle trying to make my
dishes look as stunning as you would see on the food channels or gourmet
magazines, so I ask:
What simple techniques or tips exist that a novice chef could use to
enhance the presentation of a dish (i.e. make it more visually appealing?)
For example: balancing colours of food, drizzling this or that, stacking
items vertically.
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