GARNISH

Well, we are back from our Labor Day trip to see the parents, children and grandchildren. The last big holiday of the summer is over and soon the grill, in most parts of the world, will be put away. Most of us will be cooking indoors again and not eating the hot dogs and hamburgers from the grill. It is time to try new and exciting things in our kitchens.

There's something we Chefs think of every day in the kitchen. GARNISH! The way we present a dish to our guests is a very important factor in how our guest enjoys the meal. When did cooks begin decorating their food? Well, no one really knows. Perhaps a long time ago, a flower petal or leaf fell onto a bowl of grains or some other foods being eaten. Someone noticed it and liked how it looked. Sometime in the early 1700's the wealthy classes in China, Japan and Western Europe Chefs began to be recognized not only for their cooking skills, but also for exhibiting their food with sculptural and architectural balance.

What does garnish mean today? Garnish is any edible accent added to a dish. You can use it to add to the food or to be laid around the dish. Garnish can be as simple as a sprinkle of paprika or chopped parsley or a fanned out row of thin tomato slices. When garnishing there are two very important things to remember, VARIETY and CONTRAST. Try to use things that are of a different shape or size. A different color or texture creates variety and contrast to the food. Next time you serve that meatloaf and mashed potatoes, sprinkle some diced red pepper around the edge of the plate. Use your imagination and don't feel like you may do something wrong. Be creative and most of all have fun!
9/10/2000

Chef Johnny

Have a question...email me and I will send you a reply and will post some of these in the Tip of the Week!

chefjohnny@chefjohnnysproducts.com