Either white or black plates make the food look most presentable—that’s assuming they’re appetizers that are fairly artistic in style, like little stacks of something or it’s been built up, as opposed to a meatball or quiche.
If you’re doing more home-style food like miniature slices of pizza, then you can move into something a little bit more colourful. So if the food’s more casual, like wings or thin slices of pizza, you can get away with using a coloured pattern.
I never ever use peaches or greys or blues as those are not food-friendly bases.
- Susan Hopkins, owner, Red Tree Catering
Which plate colours do you use when you’re hosting a party?
Chefs work long, hard hours. Often they work 12 to 16 hour days. Sometimes they work seven days a week. The job always demands physical prowess and entire days standing on their feet. And unless they’re Gordon Ramsay, they’re probably not raking in millions whilst lounging by their Olympic-sized swimming pool. One thing’s for sure, the kitchen is HOT so they’d better love what they do. I spoke to a few Calgary chefs to ask them this very question…
Why do you love making food?
Kevin Turner, Executive Chef, Brava Bistro
“It’s a chance to travel without going anywhere. I’m definitely big into reading cookbooks from different areas and then applying what I’ve learned to the dishes I’m making.”
Tabitha Archer, Chef/Co-owner, The Coup
“It’s something that we all should value, or do value. I really appreciate when it makes people happy when they try something and it’s like, out of this world.”
Duncan Ly, Executive Chef, Raw Bar at Hotel Arts
“I love making people happy. Food is usually a great way to share something with somebody.”
Jonas Hamre, Chef/Co-owner, Jaro Blue
“I love making food because I love eating food. I became a chef because I enjoyed the industry and the diversity of the people who work in the industry. It’s just a wonderful amalgamation of people who love what they do.”
I hope that gives you some insight as to why chefs do what they do. Cooking is about more than food, it’s also about skill, craft and passion.
So, as always,
Follow I Came For the Food on Twitter: www.twitter.com/icameforthefood