Presentation goes a long way in creating recall value for the food

Customers appetite for visually appealing food has been gaining prominence. Do you believe that chefs today are winning their customers by better presentation? Your views. 

Suprabhath Roy Chowdhury: Presentation of food has always been one of the key factors in winning guest loyalties. It is definitely one of the key elements to focus on from a chef’s perspective. 

Food presentation is as important as the flavour it carries. Do you agree?

SRC: Food presentation and flavor go hand in hand. The two can’t survive singularly. While good presentation makes a lasting impression, it is the flavor of food which brings guests back for more. 

How important do you think is the Art of Food presentation in having a recall value for the customers? 

SRC: In today’s age of online social connectivity, presentation of food goes a long way in creating recall value for the food. Innovative food presentation entices the guests to share their experiences and adds to the recall value. “A picture says a thousand words…” has never been more apt. 

Do you think that the quality of food gets compromised at times to ensure that it looks visually appealing? What aspects should a chef focus on to ensure that the quality of food is not compromised with for customers visual pleasures?

SRC: It is of utmost importance to ensure that quality is not compromised to make the food visually appealing. Textures, flavours and aromas add value to the food presentation and visually attractive food void of taste is a building without foundation.

How important according to you is the role of a chef in promoting the food and beverage aspects of a restaurant? 

SRC: A chef has always been the heart and soul of any successful restaurant and has taken on the role of the face of the restaurant in the recent times as well. The food offering of any restaurant is the story that the chef wants to narrate and the presentation becomes his style on the plate. 

What are your views about the changing scenario in the culinary field? What are the new age trends which the Chefs follow to promote their restaurant?

SRC: Food and beverage is a continuously evolving industry and there is no scope for complacency in this industry. We cannot rest on our laurels as today’s innovation will be done and dusted the next day. Reinterpretations of classics and farm to fork are current trends. There has been a lot of emphasis on visiting old styles of cooking from slow food to lost recipes. Chefs also need to stay connected socially to promote their style of food and beverage. 

Chefs have been gaining popularity in the Indian context. Do you think that Chefs of today have got the recognition that they deserve? Please elaborate.

SRC: Recognition of chefs has been a lot delayed keeping in view the efforts that they have put in to promote the food which is an important aspect of our culture. However, there has been a steady increase in the last few years. Chefs have moved from working behind the scenes to being a part of our drawing rooms due to the television boom. Social media has also helped in this cause and the efforts of the fraternity are now being widely recognized. 

Do you think that the current infrastructure available in India for pursuing the career as a chef is adequate? If not, what change do you feel is required?

SRC: There is still a huge gap between inputs given at any institute and real shop floor experiences. The compensation at entry levels is also a concern which deters many talented individuals from exploring this option. A combined effort from the administration and the fraternity is required to bridge the gap between expectations and reality to improve the infrastructure. 

What according to you is the one thing which aspiring young chefs need to keep in mind to have a successful career as a chef?

SRC: There are no shortcuts to success… Passion and efforts are always rewarded when accompanied with perseverance.