Ford On Food

It is a fact that people eat with their eyes first. As a chef, I will not get a second opportunity to make a first impression with my customers. A sloppy or badly presented meal will reflect on the customer’s impression of the establishment and will set the mood for the rest of their dining experience. When I’m invited to dinner by friends or family, they regularly apologies for the way they have presented their meals. Personally, I’m just happy someone’s doing the cooking instead of me. Of course, great food presentation is a skill that can take many years to master, but following some simple guidelines can make a difference. It doesn’t involve creating a pretentious looking monument on each plate. Just aim to present the food to the best of its potential. Colour balance is essential. Do not put an arrangement of identical coloured vegetables side-by-side on the plate, steamed carrots would look more effective next to green broccoli, rather than roast pumpkin and sweet potato. Height can make a difference. L