Food Art - Garnishing and Presentation
September 13, 2010
Would you like to learn about food garnishing and presentation? Can the way food is arranged actually affect the flavor of the food? Bill Phillips, Culinary Institute of America Chef/Instructor says, “Indeed it can.” He also emphasizes that from a psychological point of view, presentation clearly affects one’s perception of flavor. He teaches a system of guidelines called BUFF. B is for balance. U is for unity. F is for focal point. F is for flow.
This kind of information can be found in our MCPL Online Resources Research Databases. Under the subject of DIY and Hobbies - Culinary Arts Collection, this site includes 250 major cooking and nutrition magazines. Not only that, our Claycomo Branch will also be having a program called Garnishing and Presentation, where you can learn how to create vegetable-flower and herb garnishes, and beautifully display cold food such as lunch meats, cheeses, fruits, and vegetables.
To sign up for this and any of our other scheduled programs, just go to Events tab listed near the top of the page. Click on Claycomo, and then select the program you would like to attend. We will even contact you as a reminder of the program that you have signed up for.