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Art of plating: the grammar of flavors.

March 1, 2019
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Contents

It starts with the color: it is the first thing that jumps out at the eye of even a person who pays little attention to theplate aesthetics. The colors in a dish, the combinations, the nuances strongly determine the judgment of a preparation even before tasting it. And in kitchens, whether starred or not, attention to menus is dictated above all by visual appeal. A dish must be.that is, first of all "photographable" or , in the age of social media, "Instagrammable."
Knowledge of food, in short, comes first through the sense of sight, and that is why in thePlating Art, as well as in the course organized by Italian Food Academy, large space is devoted to this subject.

arte impiattamento italian food academy

The volume "The Grammar of Flavors", of Niki Segnit, published by Gribaudo stands out for its original approach and the creative insights it offers, useful not only for novices who want to experiment in the kitchen, but also for experienced chefs who want to expand their repertoire.

la grammatica dei sapori ifa

This volume explores in detail the combinations of colors and flavors, from the most classic to the most creative through a journey in which the author, with particular intuitive skill, brings out the best from the combinations of ingredients. The result is dishes that are infinitely more delicious than they can be when enjoyed individually.
Starting with 99 ingredients, Niki Segnit examines more than 900 combinations, analyzes their gustatory results, associating ideas, images and sensations, and proposing recipes. Practical hints, color suggestions, combinations studied in detail, the volume is presented as a kind of grammar-vocabulary that offers the tools to learn how to master a new language in the kitchen. An important contribution for those who want to experiment with new combinations, breaking out of the usual patterns and paying special attention to the colors of foods in dishes.

The book, as the IFA course does as well, devotes much attention to the visual focus, which plays the important role of enhancing a dish, in which the main ingredient and complementaries must stand out. In some cases, however, as is the case in recent times, it is monochrome that is the trend, all always studied in volumes and shapes for a striking effect, even without color contrasts.

In the following video, some basics on the art of plating:

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Excellence is now more affordable

Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.  

Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.

WHAT IS IT?

Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.

TO GET THE BONUS:

- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit

- one must be a resident or established of the state territory;

- Applicants must be in the full enjoyment of civil rights.

ELIGIBLE EXPENSES:

- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)

- Participation in professional development courses.

HOW THE 2023 CHEF BONUS WORKS

The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP. 

It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries. 

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