Presentation Tricks and Techniques

The adage, "you eat with your eyes," has great merit. An initial "Wow!" from a guest launches the dining experience in the right direction before he even picks up his fork. Eye-catching plates are bound to elicit comments like, "What are they having?"

Conversely, if the dish doesn't hold up to its good looks, even the best-looking meal will be an empty experience. Upshot: Food needs to look as good as it tastes, and vice versa. Ensuring that presentation contributes to the flavor profile is imperative.

Impressive garnishes, plating tricks and techniques abound but common sense and restraint should reign. The most important rule for any dish is flavor first. When I give young cooks or sous chefs the opportunity to create menu items for our kitchen staff to taste, I always tell them to think about their flavor profile first. Once the dish tastes great, from the first bite to the last, then we can tinker with the presentation.

Presentation is a funny thing. Much of a plate's successful visual appeal can be factored on the concept, price point, and the volume of plates that leave the kitchen. You need to integrate your concept throughout your restaurant. A great presentation that is incongruous with the type and style of restaurant can fall flat. A three-star Michelin plate isn't supposed to look like a fast-casual fish taco, but they should both look appetizing.