Making The Most Of Your Culinary Creations With Buffet Display And Food Presentation Tips

Having spent so long in the kitchen perfecting your latest culinary masterpiece how do you elucidate that loving enthusiasm to your diners?
As we all know if food looks tempting it will be so. Mostly we all taste our food by what we see and smell before we actually place it into our mouths. If food looks slightly jarring to our eyes then we will probably decline to eat it. In the same way food that looks good, whether that be the food itself or the way it is displayed will entice diners to eat. I know that personally even at home I like food to be displayed on my plate rather than just dump loaded onto the nearest receptacle. I know it sounds silly but I like my tea in a bone china cup because I perceive it tastes better. Again, when I was served up chunky vegetable soup in rough earthen crock bowls somehow it added a sense of sustenance and home made appeal to supper.
Obviously when catering for an event you have to take into account what type of guest will attend, what menu is to be created and how to best entice guests to your food. There may also be other problems to overcome, too. Does the food need to be kept warm or chilled? Does it need to be covered over prior to the guests arriving? Do you have enough space to display items beneficially? It's never good to have an overcrowded table.
With Buffet Display it's great to use generic products such as display stands, food trays and serving platters. There's a great range available at www.caterfor.co.uk. Stainless steel platters offer a fantastic option for food presentation - the mirrored surface gives a depth to finger buffet food and sushi and adds food appeal. To add a stylish twist why not use willow or rattan baskets or Tuscany wooden board Food Trays to add a certain authenticity to rustic dishes? It's always good to use colour to offset dishes,too. So go for black or white salad crocks as a backdrop to pasta, rice dishes, fruit or salads.
Flower arrangements always give a feeling of art to any table setting and more than anything can help to set a mood. They don't have to be elaborate, in fact hand tied bundles of fresh meadow flowers or tiny dishes of floating buds add another dimension to your dining or buffet table. Just be careful that any possible toxic flowers do not make contact with food. You could even use pine cones, leaves or pebbles or small bowls of gold fish, if you're brave!
Adding dimension to any stylish food display can also be achieved by raising food up on rank display stands or risers. This gives an added depth with certain foods raised above the platters and bowls directly on the table. There are some really unusual tiered display trays available for Food Display , which offers versatile presentation, too.
If you need to keep food warm at the table use a professional chafer. Chafers are large presentation dishes with a reservoir of water underneath to maintain food temperature. These can either be electric or gas chafing dishes, where small gas canisters burn under the water in a separate chamber. And for chilled food there are many options from trays with hidden cooler blocks to plug in refrigerated display cabinets. Again if our eyes see food preserved and served at the right temperature it's integrity won't be compromised upon tasting.
So next time you entertain whether you're a professional chef or enthusiastic amateur cook take some time to extend your skills to the table to give your food presentation the vitality it deserves, after all if you're a master in the kitchen let your diners know all about it.

About the Author

I have vast past experience of many job tasks including working within catering and retail outlets. Working at the sharp end of both of these business areas gives insight and empathy with the difficulties and challenges met in either retail stores or catering outlets in general. I currently work for Cater For supplying catering equipment online at http://www.caterfor.co.uk/
A love of both food and writing enables me to explore areas that may also interest other people with an interest in cuisine, either professionally or as an enthusiastic amateur.