Fine cuisine engages all the senses - before ever the food has touched your taste buds, your body experiences it through its smell, through the texture as you cut into it - and, of course, through its visual appeal.
This week you will focus on how to present your delicious bake to the eagerly awaiting guests. Use garnishes, sauces, dish size & shape all to your advantage, all to show off your bake to its best advantage. So show off your aesthetic sense at its best, show us pictures that would make a Michelin chef blush.
And if, like me, this has always been your weak point, here are some cool resources from the internet to get you started :
https://pastryartsmag.com/general/a-guide-to-plated-desserts/
https://cmjjgourmet.com/blog/5-fresh-ideas-for-creative-dessert-plating/
https://www.dessarts.com/finale-fridays-blog-series-and-lemon-chips-recipe/
I’m god awful at making my stuff look pretty, and i definitely struggle with the challenges that are less specific. But I’ve got a bunch of leftover buckeyes i made for the Ohio State football kickoff. I’m thinking about a buckeye bundt cake with raspberry and silver sauces.