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In this video, I share 11 awesome ideas for fried food presentation. Food presentation is the art of arranging and decorating food to enhance its aesthetic appeal.

The visual presentation of foods is considered by chefs as a top priority. Good flavor is not enough. Food presentation is as much important for a great dish. Fried food tastes great, but let’s admit it, it doesn’t look too much attractive. That is why food presentation becomes more important when we are serving fried dishes.


Fried food must be decorated topped with ornamental, sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes.

Food presentation can be used to emphasize the complexity of a dish’s composition as opposed to its flavors. Ancient Romans used to add precious metals and minerals to food in order to enhance its appeal. Medieval aristocrats hosted feasts involving sculptural dishes. These banquets existed to show the culture and affluence of its host. While cuisine in the past was intrinsically related to wealth and social status, contemporary cuisine is much less distinguished by class. Nowadays, it is possible to find a hamburger at a five-star restaurant and exotic cuisines on street corners. Contemporary food presentation is determined much more by modern creativity than displays of wealth and power.

Contemporary food presentation reflects the creativity of the chef. Dishes involve both simplistic and complex designs. Some schools of thought, like French nouvelle cuisine, emphasize minimalism while others create complicated compositions based on modern aesthetic principles. Overall, the presentation of food reflects societal trends and beliefs.

Some common styles we can apply to fried food presentation, include a ‘classic’ arrangement of the main item in the front of the plate with vegetables or starches in the back, a stacked arrangement of the various items, or the main item leaning upon a vegetable bed or side item. Make sure you have the 5 components to a dish; protein, traditionally at a 6 o’clock position, vegetable, at a 2 o’clock position, starch at an 11 o’clock position, sauce and garnish.

Keep in mind that people respond in certain ways to food presentation. People react differently to various aesthetic principles such as color, placement of components, design, and the organization of a plate. The best plates have four different colors, three different components, some empty space, and a disorganized and casual design. Food presentation affects how people eat and also health and nutrition.

The role of a chef as a food stylist is to make the food look attractive in the finished dish. The time and effort a chef takes to carefully and artfully arrange the food is the cause of differences between the way the chef presents it and the way a home cook may. Chefs have that know-how to enhance the perception of taste, aroma, and appeal through food presentation.

You can start your process of food presentation beginning with the purchase of the food and ingredients. Buy only the most visually perfect foodstuffs and consider also buying backup or test items that are usually needed. As a result, the purchase of the food and ingredients is a very time-consuming process. Select the best-looking of the purchased items as the “hero”, that is, the item that will be featured on the plate.

Try to carefully achieve a balance presenting the hero as attractive as possible without distracting the actual main item in the meal. Select the color and texture of the background as to effectively complement that of the food you are cooking.

About jose on demand

jose on demand is a channel about our passion for food, cooking, travel, and lifestyle. Watch all my videos for great food and travel experiences with Jose Lopez @joseondemand
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