| Plating is the way in which a chef places food on a | | | | foods to create a design or "build" affect, really |
| plate, making it look appealing and delicious. | | | | creates a mouth watering presentation. Placing the |
| Presentation means a lot. We do not taste with our | | | | protein up on the starch or leaning against it with a |
| mouth, only It is our eyes that taste first and then our | | | | vegetable sprinkled around the entire design, is one |
| noses. Our mouths are actually last to experience the | | | | such option. Spooning the sauce under the meat, |
| savory flavors of our meal. | | | | creates a great backdrop of the meat on the plate |
| You will often hear gasps and loud "oohs" and "ahhhs", | | | | while it keeps the meat's crust crispy. |
| when a meal served by Napa caterers arrives at a | | | | Rules to that San Francisco wedding caterers |
| table. Exclamations of 'that looks soooo scrumptious", | | | | remember are to try to keep it simple but pretty, use |
| can be heard, before the scent hits the diner's nostrils | | | | edible garnishes, use the front of the plate for the |
| and then it is every man for himself, as forks are lifted | | | | most appealing food on the dish, create a grade high |
| for the first taste. | | | | by starting low in the front of the plate and building |
| San Francisco caterers know great techniques for | | | | towards the back by layering mashed potatoes or rice |
| plating foods that include using bigger plates of white | | | | and leaning meats and vegetables against it and use |
| or earth tones, to properly separate food items, so | | | | color. |
| each item can shine. There are several ways that a | | | | When serving the entree, it is important to place the |
| San Francisco cater will lay the food on the plate to | | | | plate with the front facing the guest. When using a |
| be appealing to the eye. A general rule is that food | | | | catering staff, be sure that all waiters are aware of |
| that grows together should be together on the plate. | | | | how the plates should be positioned. You want a |
| For a conventional looks, the smiley face works with | | | | design that can be done easily by prep chefs, but is still |
| foods at 10, 2 and 6 o'clock, typically the protein (meat) | | | | unique and appealing. In San Francisco, wedding |
| is at 6 o'clock. But for more edge and appeal, using the | | | | catering meets a high standard for its guests. |