Artistic creations key to F&B success
Taste may be important, but presentation is becoming a major focus of the food and beverage world, according to the region’s kitchen artists.
“It is a well known fact that before you put any food in your mouth, you ‘taste’ a dish with your eyes,” commented Renaissance Dubai Hotel pastry chef Achala Weerasinghe.
“A dish might be delicious, but if the chef has neglected to add attractive colour, texture and volume to the plate, the customer could well reject it.”
Dubai World Trade Centre (DWTC) kitchen artist Lifeng Dong — winner of the gold medal for Best Kitchen Artist at Salon Culinaire 2010 — added: “Incorporating kitchen art into a buffet display, or even a single dish, offers a uniquely innovative and creative element which positively impacts the guest experience.”
According to Beach Rotana executive sous chef Raghu Pillai, the regional culinary scene is “passing through a period of renaissance”.
“Many people today have travelled extensively and seen and tasted many different cuisines, so chefs have to come up with bold new concepts and ideas to attract interest,” he noted.