(Click for Part 1.)
The Final Touch: Presentation
Like a magician, a true chef would never reveal this secret to anybody — but:
presentation is the most important aspect of cooking.
- Arrange and organize everything on the plate as if it was a painting by your favorite painter (But beware: abstract art may not be a good example in this case).
Take at least as much time as you did preparing the food.
- Use a camera or your phone to take good pictures from every angle. Put some effort in it. Restaurants do it as well — in fact, it’s the major reason why fast food like McDonald’s is so appealing.
- Describe your dish with pompous words and in gastronomy jargon.
Extra points for the terms fresh, free-range, organic, whole grain as well as French words.
For demonstration purposes, (in addition to the meals in the former article) here is a simple dessert which everybody should be able to try at home:
Butter on Braided Yeast Bread
with Honey Topping from Free-Flying Bees
Sweet Braided Yeast Bread With Raisins, Homemade
Thin Butter Slices on Top of It
With Regional Quality Honey of Free-Flying Bees
Even Distribution of Topping, Handmade
I Know You Want A Bite!
What is food good for if you don’t share it?
You don’t have to cook for all your friends and acquaintances, but you can send or share those photos via the medium of your choice. Smartphones and social media are a cook’s most useful tools.
If you’ve done everything as advised, I can guarantee that about 90% of people will actually think you have created something delicious. — If not, you are bad at taking photos.
How to Serve Delicious Meals
As a passionate amateur cook I want to give you a few tips that will almost always make your food better.
Sushi Variations of Fresh Salmon
Avocado Ginger Tartare with Bread Chips and Cashew Nuts
Striped Whole Grain Toast with Wine Cheese, Walnut Cream and Black Forest Ham
Ingredients for a Great Meal
Many people think the most important things for cooking and baking are the ingredients and skills — this is not true at all!
- The first thing you need is time — or else it won’t be fun.
- If you have cooked fewer than 30 meals: use a recipe, please.
Preferably one with a high rating and good reviews.
- Lastly, it helps to be hungry or to have people over who are
(confidence in your end result required).
It is advantageous if you can make other people help you with the cooking.
“Too many cooks spoil the broth.”
You should always remember this saying — because it does not apply if the other cooks are better than you.
Preparation (Easier Than You Think)
- Stick to the recipe.
The mastery lies in containment, experimentation is for later.
However, if you really, really don’t like the taste of your result, you are allowed to do free-style. You may add as many ingredients as you like.
Pro tip: Things to add that will probably make your ruined dish somewhat edible:
- Salt, pepper, spices and sugar — of course
- Soy sauce, marinade, dressing
- A complementary drink that drowns the taste of your dish
- Anything you didn’t make
In Part 2 I will reveal the true secrets from the kitchen –
to help you make everybody like your food.