Foodservice Equipment & Supplies

FEB 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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38 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2019 considering plating for Instagram or Facebook specifi- cally, remember social media's penchant for square formats: Sometimes a vertical shot works; sometimes it doesn't. "You want to look at all the circular forms and other shapes in the frame and decide the best angle to capture all of that," Mansfield says. If there's a concern about how well the photo- graphed dish might show up online, he suggests the chef should think about how and where the shapes of the food and ingredi- ents sit on the chosen dish. That could mean layering the food higher on one side of a square or horizontal platter, which can help with depth effect or buildup in the middle of a flat-rimmed round dish for what could end up being an overhead shot. Adding Action Social media photography from the table requires a natural approach without food styling tricks such as glue. Any kind of action adds a bonus and can show the complexity and layers of a dish. Take soup, for instance. It's difficult to make a cream-based soup visually appealing at a dining table, and it's even harder to make it appealing on camera. To counter this, more chefs now send out bowls of soup attractively sprinkled with some of the in- gredients or herbs and have the servers pour in the base tableside. There's a functional benefit to this as well. "One of the main rea- sons we like to do tabletop pour- ing is so that the liquid doesn't get all over the place once it leaves the kitchen pass — and for a cleaner presentation that also offers a little show," Cuccia says. That doesn't mean serv- ers come bearing mugs or saucepots. Cuccia prefers see- through glass beakers and mini glass milk jugs so diners (and Instagram followers) can actually see the soup inside the pouring vessel before it flows into the bowl. She's taken this approach for a bright green snap pea soup poured over langoustines and edible flowers, a favorite among the restau- rant's Instagram followers. And then there's the bagged or enclosed dishes with smoke, first made popular by forward-thinking cocktail lounges looking for a tableside show. Action presentations like these also have a fun-plus-function aspect to them; they can help contain the aromatics in a dish as it makes its way from kitchen to table while also setting the stage for a great Insta shot diners can show off to friends. When it comes to modern food presentation, chefs, res- taurants and other operators now have more tabletop items and techniques at their fingertips than ever before. Combine that with some basic photography skills and a new mindset that incorporates social media sharing, and the possibilities for presentation in this digital day and age are endless. FE&S www.egsfoodservice.com I 949.709.4872 I 19732 Descartes, Foothill Ranch, CA 92610 Booth# 1877 NAFEM Show s Elite Global Solutions is launching 100 New Products at the NAFEM Show! More creative and innovative products with new shapes, designs, and colors! Insgm Has Instagram: sundayinbrooklyn Adding action: Natural lighting, marble tabletops and playful vessels combined with smoke and fire bring life to the dishes and cocktails at Sunday in Brooklyn. Photo courtesy of Evan Sung Photography

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