From Cadaver Sushi to Edible Salad Bowls
Marissa Brassfield — March 1, 2009 — Art & Design
A chef I used to work with used to always say that we eat with our eyes before we eat with our stomachs; it’s no wonder he and other top chefs around the world continually focus on improving food presentation.
Wylie Dufresne of WD-50 is one of the best in the business at food presentation; it’s his corned duck atop a rye crisp with purple mustard and horseradish cream that you see in the image to the right.
You don’t need to be a professional chef, however, to try your hand at food presentation. Let the examples in the slideshow below give you some inspiration. Whether you pour melted chocolate into foot-shaped molds or create a large-scale piece of art from bread rolls, there’s enough variety for a creative soul to attain culinary superstardom.
Image Credit: WD-50
Wylie Dufresne of WD-50 is one of the best in the business at food presentation; it’s his corned duck atop a rye crisp with purple mustard and horseradish cream that you see in the image to the right.
You don’t need to be a professional chef, however, to try your hand at food presentation. Let the examples in the slideshow below give you some inspiration. Whether you pour melted chocolate into foot-shaped molds or create a large-scale piece of art from bread rolls, there’s enough variety for a creative soul to attain culinary superstardom.
Image Credit: WD-50
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