This week I am going to tackle your food presentation on the blog. All week we will be playing with our food. Fun, right??
As many of you may know I was on theToday Show 10 days ago talking about before and after food presentations. The segment went over BIG and Hoda Kotb actually stopped me at the end of it to tell me how much she enjoyed it. It’s clear people want to make their food look better not just for guests, parties and gatherings but in general making your food look pretty is a pretty popular subject. …just check out pinterest. I thought it would be a fun idea to include more food styling tips this week on my blog.
I will be offering stylist solutions to plating and presenting food as well as what I think about when styling food for my guests. I hope you enjoy this series and let me know if you have any questions! Happy to answer any of your plating presentation questions.
Let’s start with Sunday Supper, shall we?
1. Before :: Roast Chicken and Vegetables
After:: Roasted Chicken and Vegetables
Check out the composition on the after plate, the easiest way to compose your plates is to separate the vegetables and lay the chicken in a concise pattern, you can never go wrong with a white plate. I always like to say think like a 5 year old and separate your food, like a 5 year old would say… “no food touching.”
2. Before :: Dip
After :: Dip
No comparison here. Dips are tricky because they are innately not pretty. A good solution to presentation is what you place a dip in. Make sure to use a simple and low profile bowl and surround the dip with artistically placed crackers, breads or veggies in a random composition. The surrounding composition becomes important because it takes the eye all over the plate and makes the focus the entire presentation and not just the dip. Garnish (like the dill randomly placed here) is a nice touch. Using herbs in general as garnish is a great idea.
3. Before :: Salad Nicoise
After :: Salad Nicoise
The before surely tasted delicious but it could not be more unappetizing, it’s a hot mess. The after is separated which is always a great styling solution. It’s not only visually pleasing but gives guests a chance to pick what they like. A big styling tip is to separate things in a plate creating a pleasing composition, it’s a styling basic.
If you’re interested in learning more about food styling check out my workshop June 7th. Hope to see you there, it’s always a super fun day of learning, sharing and creating and of course eating.
Photo of chicken after :: Deborah Whitlaw Llewellyn Picture Perfect Parties
Photo of dip after :: Bon Appetite
Photo of Salad Nicoise :: The New York JewelsStyling : Tags: before and after, food styling, style lessons, the today show, tips and tricks