Food

Beyond the Plate: Unveiling the Stories Behind Our Food

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Food plating experts adhere to an unspoken rule in their preparation and presentation of dishes, which when followed correctly can heighten both their aesthetics and presentation.

Aramark recently unveiled a lecture series designed to educate employees about the historical background behind many of the foods they serve; one such lecture featured culinary historian Dr Jessica B Harris for an engaging dialogue.

Focus on a Specific Dish or Ingredient

Visual presentation of food has an enormous effect on diners’ experiences, especially in this age of social media. Restaurants that do not meet high standards for plating will lose out on valuable user-generated content and reviews from diners – even simple items such as salad or fish taco can benefit from thoughtful plating to draw customers in and create loyalty among diners.

In order to improve food plating, start by identifying which ingredients and elements you wish to highlight most prominently. After doing this, assemble a practice plate so you can work out all the details of your vision before creating the real one. Drawings or sketches may help visualize it before actually building it! Create variety in color, texture, and elevation by considering cultural ingredients whose history might add appeal for guests. An appealing pizza topping might include mushrooms, onions and ham. By telling an engaging story behind its name – like Nonna Edetta’s Special Pizza for example – businesses can enhance the guest experience and encourage more of them to post photos of their meal on Instagram.

Placing dishes correctly also involves considering your restaurant brand and atmosphere, like in Michelin-star restaurants serving their meals on elegant plates while country pubs favor rustic touches. Furthermore, keeping in mind your restaurant aesthetic when selecting tableware such as crockery and cutlery is helpful; for instance Big Mamma uses vibrant colored crockery that expresses Italian roots on their menu; similarly Cubitt House coordinates their serveware with furnishings in its restaurants for an inviting environment for their customers.

As a culinary professional, you can simplify plating by developing a set of standard food presentation techniques that allow you to creatively showcase your culinary talents while not overwhelming or detracting from their taste and quality. Color, arrangement, balance, texture and ease of eating are five key principles for effective food presentation that should be implemented into restaurants to guarantee every plate served tastes just as beautiful as it looks!

Highlight Indigenous Foodways

Nationwide, Indigenous chefs and restaurateurs are leading efforts to highlight their nation’s foods and recipes, supported by Indigenous farmers reviving traditional crops and animal breeds with assistance from food systems organizations.

Corn, beans and squash were among the many ingredients integral to Indigenous peoples for both cultural and nutritional reasons. Chef Sean Sherman (Oglala Lakota) and co-author Mary Frank have curated eight core native ingredients such as nixtamalized corn and hoop house greens in this cookbook that demonstrate their use in modern cuisine.

Chef Sean Sherman, an Indigenous culinary educator and founder of Sioux Chef, joins host and producer Jessica Harris for an in-depth conversation about highlighting Indigenous foods in restaurants, food education initiatives and how to incorporate Indigenous ingredients into menus.

Indigenous Peoples’ Heritage Month provides an opportunity to understand more about the history and culture of these groups, particularly their relationship to food. This documentary showcases stories of individuals and communities reclaiming spiritual, political, and cultural identities through food sovereignty initiatives; from a chef working to recover his tribe’s ingredients to high schoolers demonstrating its nutritional benefits – Indigenous cuisine has much power and beauty! This film showcases its beauty while uncovering its power.

Indigenous Peoples steward 80% of global biodiversity yet they disproportionately face environmental and health concerns such as climate change, global conflict and the COVID-19 pandemic. This blog series by Chicago Council on Global Affairs seeks to draw attention to Indigenous and traditional agricultural practices while encouraging everyone to consume more plant-based foods.

Globalized food systems have left Indigenous communities marginalized. But their communities are fighting back. In this podcast, Food Tank founder Dan Barber interviews chefs and farmers making an impactful difference within their local communities – such as Virgilio Martinez from Peru teaching indigenous students about nutrition-rich seafood through his food education business, or Guna women of Panama revalorizing it through their culinary efforts – all working toward cultivating a more sustainable future through Indigenous culinary artisanry.

Delves into the Lives of Culinary Artisans

Culinary professionals, be they chefs, pastry artisans or bartenders, are creating tomorrow’s food trends. In our Chef Spotlight series we highlight prominent culinary professionals to gain insight into their careers and personal lives.

Culinary school can be an intensive program, requiring full-time study while managing other obligations such as work and family responsibilities. Some choose culinary programs right out of high school while others may have attended college in another discipline or tried traditional career paths before enrolling. Either way, culinary students hail from all walks of life.

As they move through their programs, culinary students gain hands-on experience and build an in-depth knowledge of the industry – which allows them to more adequately prepare themselves for future roles as professional cooks and restaurateurs.

Restaurants are complex businesses, operating within an ever-evolving landscape of consumer demands and regulatory rules. Furthermore, they can wield considerable influence in food policy: using their resources to push for fairer wages, sustainable ingredients and healthy options among their peers.

Institutional & Commercial Dining covers restaurants, hospitals, correctional facilities, colleges & universities, daycares & theme parks that serve food on a large scale. Such establishments typically employ numerous chefs & culinary workers who prepare and serve meals to customers.

Establishments often focus on cost-cutting when it comes to food service establishments; however, their menus must also reflect an increase in plant-based options and healthier dishes to satisfy customer demand while meeting the needs of people with dietary restrictions and environmental considerations.

Despite these difficulties, restaurant owners still manage to create unforgettable dining experiences for patrons. Many even utilize their platforms and resources to support local communities through charitable endeavors.

No matter if they’re focused on one dish or ingredient, celebrating cultural celebrations or combatting food insecurity – culinary professionals are making an enormously positive difference on society. Their dedication and passion ensure people continue flocking to restaurants, grocery stores, sports venues, hotels and other establishments they own or manage; furthermore their hard work ensures everyone will continue having access to safe, nutritious food sources in years to come.