Eating is a sensory experience for people, chefs are expected to provide an environment for their guests that compliments the food they are serving. A dish and especially platters and special items like fruit carvings must be pleasing to the eye as much as the food must be palatable. This blog is dedicated to the presentation of food and maintaining a professional look for young chefs and cooks, and will be organized into the following topics:
Professional Appearance: Chefs uniforms provide the functionality needed in a kitchen and the style expected for chefs that are seen by the public.
Platters: Usually handled by the Garde Manger station, these are often the centerpieces for buffets and special events.
Colour: Colour helps the ambiance of a restaurant, and when used correctly highlights food on a plate.
Food Carving: Fruits and vegetables can turn into flowers and animals in the hands of a skilled chef.
Plating: One of the most important aspects of a guests meal, elements of art play a part in good plating.
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