Food Styling

By: Ms. Charmaine N. Enimedez

10 Food Styling Tips to Better Food Photos Undercook your food. As food cooks it looses moisture and shrinks as it cools. Cook food only long enough so that it no longer looks raw. You can always color too-light areas or apply heat with a kitchen torch or heat gun. If you can afford it, buy two of what youre shooting, i.e., chickens, pies. Make sure your prep is meticulous. Go through product and get rid anything wilted, old or unsightly. Cut, chop and slice precisely. When designing a plate, consider color (contrasting or complimentary), texture, and balance.

Create elevation and movement. Prop pieces up from the back to create definition. Make a hidden base under food to hold it in place using shortening, damp paper towels, cosmetic wedges, or even mashed potatoes. Plan for the use of garnishes. Have appropriate herbs, lemon or limes, or extra ingredients to use if needed. Know that cool food photographs better than hot food. You can make cool or room temperature food can be made to look hot by adding moisture and shine with spraying with PAM, or with brushing oil. For highlights spray your food with PAM or water or brush with a little Karo syrup. Use any available light. If needed, use a shiny sheet pan, a white cutting board, or a hand mirror as a reflector for added light. Study food photographs you like. What do they have in common? Less is more. Appreciate how the cameras eye is different than your eye. You dont need to have a sliced mushrooms in every square inch of your food to know that it contains sliced mushrooms; one or two will get your point across without making the image messy.

Food Presentation From color to plate design, food presentation is an important part of the dining experience. While the elite of the culinary world are constantly refining their food presentation techniques, the everyday cook can also benefit from finding new and exciting ways to present food. Appealing to the Senses When it comes to food presentation, one of the primary rules is to try to make it appeal to as many of our senses as possible. While it''s difficult to get food to stimulate all five, some come close. Here are tips on how to make your food engage each of the five senses: Feel: Include a variety of food with different textures that are sure to stimulate our tactile senses. In addition to juxtaposing food with contrasting textures, using borders and creating empty spaces on the plate add a depth of feeling to the food presentation. For example, separating long, smooth slices of pork from a mound of mashed potatoes with a delicate drizzle of sauce energizes your dish with a tactile richness.

Sight: Making the meal you prepared look visually appealing on its plate is closely related with creating a "feel" for your dish. While you''ll want to incorporate a variety of food textures, you also want to play with colors that both complement and contrast each other.Using the example above, you can make the browns of the meat and the off-white of the potatoes pop by garnishing with bright orange baby carrots. To further enhance the food color spectrum of your plate, you can even add a few roasted cherry tomatoes. Smell: Appealing to your guests'' senses of smell has more to do with the flavors and types of food you choose rather than the arrangement of food on the plate. For optimal food presentation, when designing a dish (depending, of course, on the main ingredients and the types of food you choose), you''ll have to decide whether you want the food to be mildly or overly fragrant.For mild fragrance, choose lighter, more muted spices and herbs, such as paprika and parsley. To engage your guests'' senses of smell, use garlic, curry and/or chili powder to enhance your food.Because the sense of smell is strongly linked to the sense of taste, creating pleasing smells stimulates appetites, paving the way for the sense of taste to your food. Sound: Stimulating your guests'' senses of sound is perhaps the hardest aspect to include in your food presentation. However, this doesn''t mean that it is impossible. While few foods make noise on the plate,

the hardest aspect to include in your food presentation. However, this doesn''t mean that it is impossible. While few foods make noise on the plate, other food resonates as you eat or are about to eat them, such as crunching on a crispy cracker or cracking open a crab leg. Taste: Without a doubt, taste is the most important sense to stimulate in any food dish. Although taste is only fully engaged as you eat, food presentation that strongly appeals to the sense of smell begins to arouse the sense of taste in the food. By trying to animate as many senses as possible, a chef creates the richest possible dining experience for his diners. Other Food Presentation Tips Here are some other general tips that improve your food presentation: Avoid inedible garnishes. Don''t clutter the plate with too many sides or garnishes. This will detract from the flavors and visual appeal of your main dish. Edible garnishes should complement, not distract from, your food. Pay attention to the shapes of food. Cutting food into different widths and lengths can make your plate look more dynamic. Ultimately, food presentation techniques can turn your dishes into beautiful displays of edible art!
Sound: Stimulating your guests'' senses of sound is perhaps

Achieving Balance: Proteins, Starches and Vegetables One primary consideration when putting together a dish is nutritional balance. It has long been stated that a nutritionally balanced plate contains a protein, a starch, and a vegetable. As nutritional guidelines change and the understanding of the human body becomes more refined, dietary recommendations have become more specific. The old standard of protein, vegetable, and starch has been broken down further to emphasize lean cuts of meat, starches that are high in fiber, and vegetables that are prepared in a way that does not diminish their nutritive value. Until recently, protein was believed to be the most important part of a dish and should therefore be the predominant component--making up 50 percent of the overall plate. That belief has shifted, however, and recommendations today are that vegetables and whole grains should predominate with protein coming in much smaller portions.

Consider Taste and Texture When it comes to plating, texture and taste are each important to consider. A well balanced dish might feature one main flavor, but that should be complemented by other flavors that are intended to accent and enhance. If you are serving a spicy dish such as curry, for example, it would be good to balance it out with something that cools the mouth, like yogurt and perhaps something neutral to balance out the spice, such as rice. Texture is another component to factor in and a well thought out dish has more than one texture. The multiple textures in a dish should play off of and enhance each other. A smooth, creamy soup accompanied by crispy crackers is a good example of this.

Pretty Plating Pays Off Visual appeal is another thing to consider. A good chef envisions how a dish is going to be plated long before the food actually gets to the plate. Some chefs go so far as to make a sketch of a dish when they begin to conceptualize it, which assists them in determining what is needed to make a dish visually enticing. How food is placed on the plate greatly influences how the dish is received by the diner. A plate of food should look full and satisfying, but should never appear overflowing or sloppy. Leaving a little bit of space between items helps a plate to look clean and uncluttered. In addition to the spacing of the food, the height of various items on a plate can offer some nice visual appeal. Giant towers of food are overly contrived and impossible to navigate. Flat, one dimensional plates are boring and offer little in the way of appeal. Once again the concept of balance comes into play and it might be a good idea to have certain items on a plate mounded higher or molded into shapes in order to offer contrast to other items the a plate.

 impossible to navigate. Flat, one dimensional plates are boring and offer little in the way of appeal. Once again the concept of balance comes into play and it might be a good idea to have certain items on a plate mounded higher or molded into shapes in order to offer contrast to other items the a plate. When balance, based on nutrition; flavor; texture; and appearance is factored into the creation of a dish, you are presenting a plate of food that is appealing to the diner from all angles.

Elements of Design
Contrasting colors and stacking are important elements of food design. When we eat, we engage all of our senses, including our sense of sight. Visually appealing food heightens anticipation and prompts the thought: if the food looks good, it must taste good, too. There are many elements to food design that are known and practiced by professional cooks. Does this Spark an idea?

Arranging Food arranging includes such things such as cascading fruits and vegetables, bouquets made from foods and other designs, such as animals or scenes that are made by arranging the food in a particular way. For example, if you want to make food look like a bouquet of flowers, you could place various fruits, some cut out into the shape of a flower, onto skewers in an opaque vase. To make a cascade of food, start with a decorative bowl that is tipped on the side. Arrange various vegetables, cheeses or whatever you desire so that it looks like it is flowing out of the bowl. Food arranging is most often done for elaborate occasions, such as weddings, parties or on cruise ships. Food arrangements are normally done on a large scale to be dramatic and impressive.

Plating is one of the frequently used elements of food design and is seen in upscale and sit-down restaurants and can even be done at home. Plating design includes both the look of the plate, the look of the food and how the food is arranged on the plate. When plating food, get a large, neutral-colored plate and don't overcrowd the food; it is essential that the food is the "star" of the plate. Before actually plating the food, sketch it out on a piece of paper to see what it will look like beforehand and make changes if necessary. Also, items on the plate should be arranged symmetrically. The "smiley face" approach is a popular design for plating, with the starch item at ten o'clock, the protein at two o'clock and vegetables at six o'clock. When plating, the main dish, side dishes and garnish are of contrasting colors to add visual interest to the plate.

Carving Carving out fruits and vegetables are an element of food design mostly done by professionals. Some commonly seen food carvings include roses out of tomato skins and carving various designs into melons, such as sunsets and animals. Special utensils with serrated edges or other finishes are also used to cut patterns into fruits and vegetables. Food items that are carved are normally displayed in large arrangements on buffets or food displays.

GarnishingGarnishing is an important element of design to all plated food. The garnish should be edible, complement the rest of the meal and not overwhelm the main dish. To garnish a plate containing chocolate cake, a chocolate sauce can be painted onto the plate with a pastry brush or applied with a squeeze bottle in an artistic pattern. Other garnishes can add a crunchy or fresh aspect to the dish, such as ground roasted nuts or fresh herbs. When making a dish that has several of the same items on it, such as three identical pieces of protein, add a different and appealing garnish to each one. For instance, if you have three pieces of fish, one can be garnished with fresh dill, one with fresh lemon and another with butter and caper sauce. Some garnishes that go well with beef include horseradish, mushroom sauce and red wine sauce. Garnishes that complement chicken include a white wine sauce, fruit salsa and fresh herbs such as sage or thyme.

Food needs to taste good. It also needs to look good. Most humans recognize unity and good composition. This is why we are so sensitive to culinary presentations. We respond to stimuli and psychological perceptions influenced by our background, education, trends, etc In a restaurant kitchen, when they plate food, chefs influence that perception by effectively following a set of guidelines and bring harmony to the look of a culinary presentation. In other words, chefs engage diners. While it took me 6 years of culinary school and 17 years of work experience to figure out some presentation conundrums, there are also a few easy chef tips that will dramatically improve your plate presentations. And lucky you, you just happened to visit the right page for that. Here they are. Dont forget to leave a comment and let me know what you think.

Use large, simple, white plates. Round, square, or rectangular; the choice is yours . But colored, funny shaped plates or bowls usually distract the eye from the star of the show: your food. Center your food and leave the rest clean; thats the principle of white or negative space. White space allows the elements to exist at all and is key to composition. It reinforces the elements of the presentation. In culinary arts, chefs use white space to strengthen their presentations in much the same way. By subtracting elements and increasing the amount of space, the featured elements of prepared food seem visually stronger. Crowded food looks horrible. Work with the right tools. Plating needs its own tools. Add color! Respect natural colors. Enhance color by cooking; dont destroy it! Increase color saturation by cooking with the appropriate techniques Small, high contrast elements usually have as much impact as larger, duller elements.

 Know that guy: Louis Camille Maillard. Hes the inventor of the Maillard reaction, which may very well be the quintessential phenomenom in the kitchen. Take the time to sear meats, fish or vegetables in order to make a nice crust.

Keep it simple. Complicated presentations usually miss the point and distract from the wholesomeness of the food. Simplicity is hard to achieve. But trust me, there is beauty in it. Rule of odds. The rule of odds is used in many art disciplines, in particular painting, photography and advertising. It states that objects displayed in odd numbers seem to bring unity to a composition. The logic behind this rule is that by displaying, three, five, seven, etc items instead of even numbers, there is always one item that looks framed by the surrounding ones, which looks harmonious. Even numbers tend to bring symmetry in the composition, which appears less natural. When slicing a grilled chicken breast to place atop a salad, for instance, it is best to make five slices instead of four or six. Likewise, when plating asparagus in combination with other vegetables, it is best to place three or five instead of four or six.

Add freshness! Always choose the freshest products (It always shows). Create focus. Playing on the unusual color of ingredients creates a focal point. For instance, using green tomatoes, or yellow raspberries or blood orange brings creativity to the plate and engage the diner.

Resting time. Meat needs to rest. A rule of thumb is to let it rest 1/2 of the cooking time. If you grill a tenderloin steak for 10 minutes, let it rest for 5 minutes. This will allow for the meat fibers to rehydrate from the inside out (since searing pushes the juices in), make it way more tender, and your steak wont leak on the plate. Use clean plates. It sounds like an obvious one, but I see way too many fingerprints and towel streaks on the edge of plates. Not appetizing. You may want to prepare a little bowl filled with white vinegar, and a clean towel to clean the edge of the plate. Fluff. Dont squish. The best example to illustrate this is greens. When plating a salad of fresh greens, make sure you dont squish it down against the plate. Work with your hands (use gloves) and give it height. Fluff it! Make it look light and airy and big; Not flat.

Visualize the end result. Its easier to get somewhere if you know where youre going. Visualize your finished plate will help you with the process. You may want to read my post on The Creative Process. Use edible, relevant garnishes. Enough rosemary sprigs stuck straight into the mashed potatoes! And pluuh-ease stop that stupid 90s trend of sprinkling chopped parsley on the rim of the plate, or drizzling sauce in a Z pattern. Youre showing your age.

The Basics of Plating Like a Pro, Part 1 All you need is a few simple guidelines to make your food pop off the plate by Whitney Chen March 8, 2012 When it comes to getting your guests to salivate, how you put the food on the plate is nearly as important how you cook ita great-looking plate entices, excites, and sets the tone for the meal. And just like your food, plating doesnt have to be fancy to thrill. You dont have to be a chef, you dont have to be an artist, you dont need to go to culinary school. But it helps to follow a handful of guidelines:

Pick your plate wisely Patterned dishes can be beautiful, but for maximum appetizing value, keep the focus on the food. Patterns, combined with food, can make the dish look busy, or just take your attention away from the delicious stuff. Theres nothing wrong with plates that have character, but in lieu of polka dots, floral patterns or stripes, opt for simple design elements like a scalloped edge or monotone print.

Compare these two plates of pasta with tomatoes:

 What you really want is for the food to pop off the plate. Try to plate food on a plate that will give it a gentle but clear contrast. (Red might seem like an odd choice for contrast if youre serving pasta with tomatoes, but the main color of the food here is actually the creamy yellow of the pasta!) Incidentally, white is the go-to color in restaurants because there are very few foods that will actually blend in to the plate. Think about a plates size, too. A platter thats overcrowded, with food spilling over the edges, looks messy and careless, while a plate thats too big, will make the food look cold and skimpy.

 A good rule of thumb is to keep at least 1 of space between the food and the edge, or if the plate has a rim, keep it 1 from the inner rim. Get saucy When we see sauce, our brain automatically thinks flavor packed. But often, I see people scoop food onto a serving platter and leave the sauce behind! Even the smallest pool of sauce on a plate or an extra ladle of gravy draped over stew can make a meal look that much more rich and delicious. Also, sauces are an elegant way to bring color to a plate think how pretty the earthy, rich hues of gravy, the golden oil slicks in pan drippings or the bright, fresh green of a salsa verde will look at the table.

Notice that we served the sauce pooled under the duck here; if youre going to go through the trouble of crisping and browning the skin, you dont want to sog it up with sauce and hide it! Which brings me to my next tip

Show off the most appealing textures Show people what words like crisp, crunch, silky and creamy look like. That is, highlight elements of the dish that have the textures that people love. Everyone knows the golden, craggly, crisp skin is the most beloved part of fried chicken, so dont bury it under a wet pile of coleslaw. If you spend the time to sear a steak, show off that charred crust. If youve gently folded toasted nuts into banana bread, serve slices instead of the whole loaf so people can see the hidden gems. If youre putting fried onions and crisp bacon in a salad, save some of each to place on top at the very end instead hiding all of those textures in the greens.

Make family-style your default When people want to impress at home, the urge these days is to pretend you live in a restaurant and serve individually composed plates. But you dont need to do that to make restaurant-style impact at the table. In fact, at Per Se we made a point to fly the bird before serving poultry to our guestswe plopped the whole, golden brown, slow roasted bird on a pretty platter, arranged some simple flowers or vegetables around it and took it to the table for the guests to admire. Whole-cooked, bone-in meats make stunning centerpieces. Plus, it can be fun to slice and serve at the table. A brown and bubbly casserole of mac n cheese is mouth watering; present the golden casserole at the table instead of portions on a plate, where the appeal of all that crust and warmth might be minimized. Family-style platters and dishes are an easy way to make an impactthey just invite sharing and feel so generousand are easy to make pretty if you keep the other guidelines in mind.

Go green Remember how you used to get those lonely sprigs of parsley on the corner of your plate in the 80s? That looks tacky now, but they did it for a reason. Even the smallest element of something green to a platefresh herbs, lime zest, chopped scallions makes a huge difference. Green triggers people to think of nature, fresh foods and things that grow. And, luckily, theres often something green that will be delicious with whatever youre serving: an herb, cut scallions, a side of salad. Plus, we should all be eating more green food anyway!

 So none of these are mind-bending secrets, but that's also the point: Anyone can make food look great! Check back next week for part two, where I do go into a couple of fancier restaurant-type tricks... but that don't require any tools fancier than a spoon.