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Food Styling For Tabletop
Published on: August 17th, 2020
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Creative Style
I created these two salads, a while ago, at an Oneida Hospitality Group photoshoot. Getting to use my chef and food styling abilities to understand where and how each plate is going to be used, and create food to match each situation, is fun and challenging . The food has to match the plate! You WOULD NOT put diner Biscuits & Gravy on these plates…well, some of us wouldn’t LOL! Let’s get real… biscuits and gravy is a Royal Meal! I’ve had some fit for a king. 1 - Grilled Zucchini Salad- marinated grilled zucchini, sweet potato tower, hearts of palm stuffed with roasted red pepper & chopped spinach, pitaya (dragon fruit), enoki mushrooms, 3 carrots, cucumber, mixed sprouts and flowers. 2 - Tomato & Toasted Cheese Salad- peeled tomato, toasted parmesan, cucumber, pea sprouts, teardrop peppers, capers, assorted greens, flowers, extra virgin olive oil and aged balsamic. I like to think the plate with the zucchini is for private dining situations...butler...high end club private room or feeding a billionaire shark at a casino. The Queen could eat from this plate! The plate the tomato is on more for a high-end country club, free standing gourmet restaurant or just about any luxury cruise ship.
I learned the importance of working backwards on a project like this... Foods cannot be created for these plates until you first know to whom and what situation this plate will be marketed.
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