Plating techniquesIf the old adage "you eat with your eyes" is true, then the manner in which we present food is of paramount importance. There are many factors and techniques to consider in food plating that affect the overall customer experience. Using any one of them alone can enhance your food. But using them all can set you apart from your competition.

The Plate itselfWhen plating food attractively, it's important to remember the actual plate is critical to the final presentation. Choosing the correct size of plate is also important. While food should not be crowded onto the plate, it should convey that the portion is adequate and not stingy. Most chefs now use solid white plates to better showcase the food.

Colour is especially important when dealing with vegetables. Here are some tips to keep in mind when plating vegetables:Blanching and refreshing green vegetables ensures they are fresh and vibrant when servedAlways complement green vegetables with other coloured vegetables such as carrots, sweet peppers and beetsAvoid clustering vegetables and arrange them more naturally around the plate to increase the contrast in coloursUse different cuts and shapes of vegetables to add visual interest

TextureTexture is critical to food presentation, as well as enjoyment. Contrasting hard and soft, smooth and coarse adds visual interest to your food, and it will enhance your customers' enjoyment of the food. Texture can be achieved by choosing foods with differing characteristics, or it can be done with different cooking methods.

Choose your Focal point CorrectlyWhen plating a dish, you should decide on a focal point. This does not necessarily have to be the centre of the plate. The main item in the dish – usually the protein – should have prominence in the presentation. Don't plate food in such a way that the customer has to de-construct the food before eating it. Food should be presented in a natural and appealing manner.

Keep things TidyRemember that neatness counts. Even the tastiest food served sloppily will not be well-received by your customer. Food should be contained within the rim of the plate, yet it should not be crowded in the centre. Take a hard look at the plate and ask yourself if it is pleasing to the eye.