In a world where almost every plate is photographed and posted online, the presentation of food has taken on a new meaning. Food is no longer just a pleasure, but has long since become a perfectly formed presentation – a small work of art, so to speak, that is intended to stand up to social media. But what does this mean for amateur chefs at home? How much effort is really needed to create an appealing plate and how can the trends of top gastronomy be brought into your own kitchen?
Ingo Eisenhut, food photographer in Vienna and, among other things, responsible for the culinary sections of Servus magazine since the very beginning, knows the answer. Countless plates, glasses and bowls in all shapes and colors are piled up in his studio in Vienna’s 7th district. For him, they are more than just props – they tell stories. As a professional and perfectionist, he knows exactly how to conjure up a visual highlight from simple ingredients.
Specifically, what do we amateur chefs often do wrong when preparing dishes?
“Wrong” is a term I don’t like to use. But often, the way things are served is too pretentious and unpretentious – and you can tell. The trend changes regularly: a few years ago, a natural, unpretentious look was all the rage. Today, we often see small “operas” on the plate in top restaurants – artfully arranged compositions with dots, leaves and foam that are staged for minutes with tweezers and pipettes. At home, things can be a little more relaxed. My rule is: there are no rules.
The advertising suggests an endless number of tools that are supposed to turn us into top chefs in no time at all. But what basic equipment should you really have at home for cooking?
The best tools are your own fingers! Supplemented by the basics: spoon, fork, knife, cups, small bowls and perhaps a pair of scissors. Flat plates are helpful as sauces look better on them. But deep bowls can also be used for modern serving. Whether for photos or real life – if you want to let off steam creatively, you can also try out tweezers and pipettes. You can also make wonderful espumas with an iSi appliance.
Tip: You can find the recommended iSi dispenser directly on Amazon here – ideal for espumas:
To the iSi dispenser advantage set*
How important is the plate itself?
The plate is the canvas for the dish. A contrast between food and plate color is often beneficial to highlight the food more clearly. I like plates that tell the story of the dish – for example, colored plates for Mexican dishes. For a clear soup, I recommend bright, monochromatic plates that emphasize transparency and color. A rule of thumb: the calmer the dish, the livelier the plate can be – and vice versa.
What role do garnishes and sauces play?
They are crucial for the look! Fresh herbs make every dish livelier and fresher. Sauces can be presented in a variety of ways: dynamically dragged across the plate with a spoon, spread in blobs or even served in a small cup. It is particularly nice to combine several sauces with each other – such as seed oil, cranberry jam or another color for exciting accents.
How can you present unspectacular dishes such as risotto or spaghetti in an appealing way?
With risotto, it helps to give the dish space on the plate. Herbs, grated Parmesan or colorful accents such as red pepper berries or spinach leaves make all the difference. Spaghetti can be artfully rolled up with a serving fork and served on end – this looks tidy and elegant. For penne or fusilli, add small accents all around, such as herbs or oils.
And what about classics such as roast venison with red cabbage and mash?
I would serve it in the classic way: A nice slice of roast, the puree formed into a small curl with a spoon and the red cabbage next to it. Cranberries and gravy complete the picture. If you want to be creative, you can also serve the side dishes separately in small bowls.
What doesn’t work at all when serving?
There is no such thing as “not at all”. The presentation is an expression of your individuality. The important thing is that you and your guests like it. For example, I think it’s nice to simply serve a roast on a wooden board – and the side dishes in bowls next to it. Or, what I also liked: I was once served soup from a beautiful enamel watering can. That’s really something.
Your top 3 tips for enhancing the look of boring dishes?
Fresh herbs are always an eye-catcher. Add colorful oils, spices or fruit to create lively accents. Not forgetting lovely table decorations and interesting plates – they make the overall picture perfect.
What modern food trends inspire you?
I find it exciting that more and more natural elements are coming back – from edible flowers to rustic arrangements. Minimalism, where the focus is on a few perfectly placed components, is also fascinating. Such trends are often easy to implement at home.
Ingo Eisenhut, born in Vienna, grew up in the mountains of Badgastein and Saalfelden, attended the Grafische Fotokolleg, from which he graduated with a master’s degree. He has been self-employed since 1991, runs Atelier Eisenhut in Vienna and specializes in food photography / food styling / props. Eisenhut has also been working as a painter since 2020 and is also the director of the photography course at Soak in Zakynthos.
All photos: Atelier Eisenhut or Eisenhut & Mayer for Gusto or Brandstätter Verlag
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