Posted on by Mark Linton

Food Presentation Tips

<a href="http://www.washingtonpost.com/wp-dyn/articles/A58367-2004Jan6.html" title="What We Learned About Presentation (washingtonpost.com)">What We Learned About Presentation</a>: &ldquo;After <a href="http://www.washingtonpost.com/wp-dyn/articles/A58361-2004Jan6.html" title="Extreme Makeovers (washingtonpost.com)">watching four skilled chefs</a> at work transforming carryout food (<a href="http://www.washingtonpost.com/wp-dyn/articles/A58364-2004Jan6.html" title="Thai/Fusion Makeover (washingtonpost.com)">Thai/Fusion Makeover</a>, <a href="http://www.washingtonpost.com/wp-dyn/articles/A58366-2004Jan6.html" title="Elegant, With an Accent (washingtonpost.com)">Elegant, With an Accent</a>, <a href="http://www.washingtonpost.com/wp-dyn/articles/A58365-2004Jan6.html" title="A Perfect Little Picnic (washingtonpost.com)">A Perfect Little Picnic</a>, and <a href="http://www.washingtonpost.com/wp-dyn/articles/A58363-2004Jan6.html" title="An Inviting Dish (washingtonpost.com)">An Inviting Dish</a>), we came to the following conclusions:
  • Knife skills and a sharp knife are equally important. The first thing all of the chefs did to the takeout chicken was to cut it into large pieces. But only Susan Gage left it that way — for her picnic presentation. The other three cut the breast meat on the bias and fanned the slices out.
  • Thick slices of breast meat, cut on the bias, are not only more attractive, but also do not dry out as quickly as thinner slices.
  • Smaller portions are elegant and more accessible. Each of the chef’s plates had the equivalent of a half chicken, but none of them looked intimidating or overloaded.
  • Bite-size vegetables, carefully trimmed, are more enticing and easier to eat.
  • Make the commonplace unusual. Three chefs transformed a simple drumstick by trimming the end of the bone.
  • Common kitchen tools have unexpected uses: a heart-shaped cookie cutter, a ring mold and a paper cone all transformed mashed potatoes.
  • Height brings drama. Food that is presented at only one level is not eye-catching.
  • Color is key. Each chef wanted to improve the appearance of the chicken skin and the gravy, to make them more robust. You don’t need blow torch or deep-fat fryer to do this: A hot saute pan will also do the trick.
  • Don’t fill the plate. No matter where you place the elements, leave space in between so that each has its moment.
  • Consider using a bigger plate, buffet size, for example. Again, it keeps the foods from being crowded. Even if you put them all in the center of the plate, as Anderson did, there is still plenty of room around the edge.