When it comes to design, chefs have a lot more on their plate than artists who limit themselves to pleasing just the visual sense. Our customers see the plate first—then smell, taste and sense the combination of flavors, textures and aromas we have orchestrated. With all these components contributing to the same end, why should there be so much emphasis on plate presentation? Can the way food is arranged on a plate actually affect the flavor of the food? Indeed it can, says Bill Phillips, ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.