All of your senses should be aroused when a plate of food is set in front of you. Before you take one bite, you’ve already eaten the dish with your eyes. The presentation of a dish is important. My eyes shut, my shoulders slump, and I breathe a heavy sigh each time I spy a dessert, entrée, or appetizer that has been assaulted with squiggles, swirls, dots, and curly cues of sauces, frostings, or oils forced through a squeeze bottle. Chefs, a little goes a long way. Not only is it outdated, it makes me think you are trying too hard to sell what is underneath. What started with the Hostess Cupcake (Halloween costume idea!), should stop now.
What presentation style turns you off?
