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Old 12-16-2009, 09:53 AM   #11
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Join Date: Oct 2004
Location: Singapore
Posts: 1,323
The simplest, easiest tip: Use simple white platters or plates big enough to allow a generous empty margin around the edges to 'frame' the food.

Use red and green colors in combination. If food is green, garnish with red accents like tomatoes, and vice versa. If food is predominantly red, garnish with something green like parsley.

Plate odd numbered items.

Use pointy-tipped soft plastic dispensers to decorate your plate with a sauce or dressing. Try channeling Jackson Pollock even :-)

'Never eat more than you can lift.' - Miss Piggy
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Old 01-30-2010, 02:41 AM   #12
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Join Date: Jan 2010
Location: Washington State
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Elavation. Try to get elevation on your presentation. If it is a plater, then set something high, either in the back left corner, or in the center-back of the tray. Then, cascade the rest of the platter from that focal point. Or for an individual plated presentation, same idea. Back-left of the plate, or the center, and then cascade the rest of the plate from there. For example, shingled potato croquettes or roasted red potatoes in the center of the plate, then angle your NY steak over the potatoes thus giving height to the item which highlights the plate (the NY steak). Display the steak so it is angled slightley upward and to the left. This gives the visual impression of being larger and more important. It is what your eye sees first.

Also, try to have color contrast. You do not want brown steak with brown baked potato with brown gravy with brown sauteed mushrooms as the veg. Try to get some green and other colors onto the plate. I try to have at least 3 colors on the plate.

Wyogal had a wonderful suggestion--type what you plan into google and then search images. I use this all the time simply to try to get a new idea on a presentation. Type "smoked salmon" and search images and you will find many of the same type of presentations. But a few will stand out.

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