Food presentation principles and techniques from vegetable crisp garnishes to colour theory and service wear. I wanted to show and talk about some of the techniques I find useful when thinking about how I want to present my food. Not hacks and tricks but really useful principles to have in mind so you can make beautiful creative dishes that still always keep flavour as the key focus.

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Video Timestamps -

00:00 Introduction
00:59 Colour Theory
3:59 Edible Flowers & Plants
5:10 Caramelised Honey Crisps
5:47 Pine Needle Crisps
6:20 Natural Elements in serving
7:16 Service wear & ceramics
10:14 Using layers
11:46 Fruit Glass
12:40 Vegetable Crisps
13:50 Simplicity
14:46 Ignore the rules