Is Food Art?

To answer-yes. Yes it is.

That was the topic of last night's class. It wasn't exactly what I had anticipated it to be, but I found it to be very informative and imaginative. Basically, the chef set my class of 11 students loose with a table of ingredients and one assignment: to make and present an appetizer/salad, entree, and dessert.

To note, when cooking and plating food, be sure to keep in mind color, texture, shape, height, and juxtaposition of elements. You want variety with your menu. Complimentary flavors can be delicious, but adding contrast can have a great impact on both the palate and eye. Just mix it up.



Do's and Do Not's that we ran into:
Don't make everything flat. Add height to plating where appropriate
You don't have to have something red in every course
Do add sauces and dressings-food looks naked without it
Do use a plate that fits the food you're serving-nothing too large or too small
Don't over-style the entree. This can be off-putting, as it is the bulk of the meal
Do try to incorporate raw vegetables into the meal, whether as the appetizer or alongside the entree. This will cut the starchiness of most vegetarian meals


Hopefully these tips help. I thought that the toughest thing about the assignment was going to be figuring out what to make, but figuring out how to plate it was almost a greater task. Try doing this at home. We do eat with our eyes, after all.

Didn't make anything to fantastic for dinner today. Just used up leftover ingredients from last night. Tomorrow will be delicious...I promise!