Читать книгу Start & Run a Catering Business - George Erdosh - Страница 22

Even if you are not artistically inclined, you can learn the art of simple and tasteful garnishing. There are many books on garnishes, and you should have at least a couple on your shelf. Read them, pick out a few ideas that appeal to you, and practice using them. Depending on your dexterity, you can try more elaborate garnishes.

A prepared garnish, such as a simple radish rose or scallion flower, takes time. You have to weigh this time spent against the importance of the event and the budget. If you feel the time spent is justified, then do it. But keep it as simple as possible. When the food arrives at the table, it is the entrée that guests’ eyes should be focused on and only then should they wander to the side dish and the garnish. If the garnish is too elaborate, that is what guests see first. You don’t want the guests to be so dazzled by small details that they miss the main attraction.