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design and the pastry chef

Name: Charmaine
Email: fournee@hotmail.com

Comments

I'm writing an article and I need some opinions.

As part of my school's revised baking and pastry program, students are enrolled in a design course. The course provides an overview of design theory including line, contrast, texture, color, etc.. Almost all of the students that I've talked to failed to see the connection between design theory and food presentation. They see the course as a filler course (i.e. the administration had some space in the program and gave us this course to fill in some time).

The question that I'm hoping to answer in my article is "How can you use design theory in food presentation?" To help you think more about the question, here's a scenario: when you are presenting food as a buffet or a plate, do you account for color, shape and texture of food or do you put things together until they look right? On a side note, do you think it's necessary to have a class such as this in a culinary curriculum? Would it help you in your current job?

I have a particular interest in pastry applications but would appreciate all responses.

Thanks, Charmaine