by Ave Yarrum

Created on: June 18, 2009

The eye candy is an important part of dining out. If your restaurant is 5 star or a diner, you will want to remember that the presentation of your finished product is part of the show. You would not want to go out to eat and pay good money if your sandwich was tossed on a greasy plate! From diners to elegant service, the guest wants to be served in the best manner your restaurant can offer.

Make some plans for garnishing the plate. A burger and fries looks more appealing when you tilt the bun to the side and show off the luscious burger. The LTO (lettuce, tomato and onion) looks appealing off the the side and the golden fries should be grease free before mounding them onto the plate.

What about that meatloaf special? Why not try some garnish of parsley or carrot curl. You do not have to be a garde manger to enjoy decorating the plate with seasonal favorites or good old standbys looking new and fresh.

Even salad should be garnished with piles of croutons in a corner and capers in a corner and diced red onion on the other side. Think of garnish as being done in odd numbers. 1 or 3 should be sufficient. Remember that you are dealing with eye attraction. Color and variety is important.

When it comes to the elegant dining, you certainly understand that the perfect rack of lamb means little when it comes to the table undressed. Drizzle the plate with a lovely mint glaze then place the rack on top. That delicious almond crusted chicken breast is certainly more appealing when that orange sauce stands up across the breast. Runny sauces do not stand up and sauces that are too thick just mount the breast. Remember to "pepper" the plate with minced parley or minced mint.

The pastry chef knows that the combined flavors of raspberry and chocolate are popular, but he must also make the torte look appealing. After he cuts the whole frozen torte (freezing make the torte easier to cut and makes the cut look clean) he can ladle some creme anglaise on the plate in a small pool. Place the torte and then pull raspberry sauce hearts through the creme anglaise. The oohs and aahhs begin before the first bite.

Regardless of where the food is prepared, corner tavern or 5 star restaurant, make sure your foods wear the best label of presentation. First things about a good restaurant include the great aromas and the delightful appearance of the foods. You do look to see what others have ordered and sometimes base your choice on the appearance of menu choices being delivered to the other guests.

Step up to eye-appealing presentation and reap the benefits of happy customers. Keep up the good quality of the food itself! Combined quality and presentation is a winning formula.

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