So what exactly drives people to love food so much? I guess I should rephrase that…So what exactly drives foodies to love food so much? We are officially in a food revolution, and food awareness is at an all time high. For this, we can thank the plethora of reality cooking shows, the explosion of the Food Network, the loud and publicized campaigns for healthy eating, and yes, even the highly visible food truck phenomena that is sweeping through the major cities. So again, I ask myself: what exactly drives foodies to love food so much? Is there a simple answer? No. It’s all relative.

I am a foodie and self-proclaimed amateur chef. Perhaps I’m a self-proclaimed foodie and amateur chef? Maybe, but either way, I have a love for food and a deep respect for the many things that drives me as a “foodie.”

Ingredients. I get excited thinking about shopping for the ingredients to make a perfect dish. Produce is among my favorite ingredients to shop for…the colors, textures, smells, and the possibilities of how it can turn out. How something as simple as a tomato can become something with a complex flavor profile.

Textures. Texture is what most people (aside from real chefs) tend to disregard. To me, texture adds complexity and balance to the meal. There is nothing more pleasing than having that perfect crunch balancing out any softer textures.

Flavors. Well, now we’re getting crazy here. Do most people that cook at home even bother to achieve a perfect balance of flavors? Hardly. I’ve been to some dinner parties lately to where I even question their reason for hosting. Sure they executed the dish right, but why didn’t they even bother to taste it?

Presentation. OK, now this is what separates amateurs from the pros, or maybe the home cooks that take pride in their creations. Beautiful food presentation is what makes a meal complete. Of course you have to make sure that the flavors are spot on, but if you’re making any sort of effort to capture good flavors, then why not take that little extra time and plate your food in a way that gives a nice presentation?

Presentation techniques are for purely visual means. It takes a (hopefully) flavorful meal, and turns it into a work of art. Here are a few examples of some presentation techniques from a few of my favorite chefs:


Peekytoe crab with cherry blossom gelee – Chef Cimarusti (Providence). Because this dish is so colorful, Chef Cimarusti chose a clear bowl to showcase the colors, that also has a perfect balance of positive and negative space.


Salmon belly, morel mushrooms, hazelnuts, and lots of carrot stuff going on, including a carrot reduction and carrot powder – Chef Cimarusti (Providence). This dish is stunning. Going with an orange theme, the chef decided to have a little fun with the space on the plate by creating a carrot powder and carrot reduction.


A knot of foie gras with crunchy rice pebbles and kimchi puree – Chef Dufresne (WD-50). This dish is just fun. I love the fact that he took a sophisticated ingredient such as foie, and transformed it into a visually fun dish.

Hopefully you are now inspired to have a little fun with your home cooking. Presentation isn’t something that only the pros can do, you can very well carry it over to anything you make at home: meatloaf, mashed potatoes, asparagus, etc. Tell a story with your food. Now that you’ve taken the time to make that perfect dish, take a little bit more pride in your work and plate it nicely. Your family and guests will appreciate it.

Eat well!

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