Presentation

When I cook at the restaurant I have a brigade of chefs working with me to produce a number of meals for any one service. When cooking at home you will not have this support. In the restaurant we can spend time on food presentation as we have the facilities to do so without compromising the flavour or composition of the finished dish. We also need to maintain an accurate standard for which guests are happy to pay. The dishes need to look and taste the same day in and day out; having no set standard of presentation would open the door to creative chaos, or inconsistency at the very least. However, when I cook at home I almost never use elaborate presentation. Home cooks need to strike a balance between the dish’s composition, flavour and presentation, but put the ultimate emphasis on taste. Always try to understand your resources at home and work within their limitations.