Food presentation and trends

Food Presentation Techniques

  • Plating techniques: The arrangement and overall styling of food on the plate; very important in conveying a sense of professionalism and attention to detail.
  • Garnishing: Placement of edible decorations to enhance visual appeal; using elements like fresh herbs, citrus peels, and edible flowers can make a dish stand out.
  • Contrast and colour: The use of diverse colours and textures in a dish to make it more visually appealing. For example, a creamy pasta can be contrasted with fresh green herbs.
  • Use of sauce: Ideas like drawing a pattern with the sauce, drizzling it around the rim of the plate or dotting it across the dish add complexity and visual depth.

Contemporary Food Trends

  • Global influence: Chefs borrow and adapt food styles and ingredients from around the world to create novel culinary experiences; embracing diverse cultures expands culinary horizons.
  • Plant-forward menus: A trend reflecting increased consumer interest in healthful eating and sustainability. Many chefs now aim to make vegetables the star of the dish.
  • Whole food focus: A movement towards minimally processed foods and a reduction in artificial ingredients; reconnects diners with the origins of their food.
  • Food tech innovations: Innovations in technology, from high-tech kitchen appliances to food delivery apps, are shaping consumer behaviour and expectations for convenience, speed and customisation.

Trends in Catering and Gastronomy

  • Pop-up dining: Temporary, one-off events offering unique dining experiences often at unusual locations, leading to increased public interest in gastronomy.
  • Experiential eating: Diners are now increasingly seeking immersive experiences where they can learn about the food’s origin, the chefs’ inspiration, or the culinary process itself.
  • Sustainable catering: Growing awareness about food waste and environmental impacts are driving more sustainable practices in catering, such as sourcing locally and reducing waste.
  • Gastronomic tourism: This trend involves travelling for the experience of tasting and experiencing a place’s cuisine, creating a link between gastronomy and travel.

Key Presentation Ingredients

  • Edible flowers: These add a splash of colour and a unique twist to dishes, becoming increasingly popular in modern catering.
  • Herb oils: Used not just for flavour but for their visual appeal when drizzled over plates.
  • Multi-coloured vegetables: Variants like heirloom tomatoes, purple potatoes, and rainbow chard are popular for their vibrant colours.
  • Gold leaf and pearl dust: Often used in fine dining to add a touch of opulence and sophistication to a dish.