Making Flavours work makes a great food event

Flavour-making is the secretive world of food, Understanding to combine and balance flavors is an important cooking concept that will allow you to create flavoursome dishes and rectify errors as required, but once you understand the concept. Errors are near minimum

 

 

We will discuss an important aspect of our menu development, making flavour profiles work.

These flavour profile define or compose the recipes and in exchange together create the flavour journey of the entire menu

What is the benchmark of great food, why is it when you go to an event catered by a few it doesn’t leave much an impression. let’s figure something out, most chefs won’t like to be challenged of!

MiXStudio Catering

Main Course color plating at Defence Expo 2016 March  Goa, India Off site catering event

Colours in menu creation

The most important and simplest way to enhance the experience is the food colour. In the case of developing a Catering menu, assuming the client suggests two appetisers in vegetarian  one of cottage Cheese the other of feta cheese.

I would suggest to avoid one. The conflicts is in the similarities factors of being a dairy products and most importantly colour, the flavour will have under currents of similarities

Contrasting ingredients need involvement here, e.g. cracked pepper corn.
A cherry  tomato saucy dip, texture, lets add some hard bread since cheese is soft…
In short Peppers, Tomato & breads are pretty much out of the appetiser menu

 

In short something that tastes mellow and has a crush is also out of the menu

In short think a bit better now to make the event a big hit

 

So lets look at an opposite colour maybe aubergine, since the dairy based starter was mild lets look at warmer flavours, aubergine is warm, olive oil will make it smoother, slices crispy and balsamic mostly itlalian, so the above dairy can now be cottage cheese to strike out Italian similarities.

Intensity and flavour journey

it is always a good idea to serve the first course of menu which is mild flavour, so the second round could be slightly warmer, and finally something a bit hotter

maybe jalapeño peppers with olives in a shashlik skewers

 

This will give you an illustration of flavour profiles

Bon apetit!

Manav Paul –

To know more about the author click here or use the from below!

MiXStudio

Our Goa Catering Website for destination wedding and outdoor catering

Flavour wheel Menu Creation

Menu making through flavour profiles

 

Contact

 

 

 


0 thoughts on “MiXStudio Making Flavour Profiles Work for your Catering Event”

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts

Blogs & Articles

Spaghetti Bolognese Recipe – Heston Blumenthal’s Italian Job Simplified

The Italian Job So Manav has decided to fill me up with some great Italian food – he’s being my traditional Italian Madre. We decide to meet for lunch and yes he’s cooking a divine Read more…

Blogs & Articles

Recipe For Beef Carpaccio steaks & jerky beef- The Anti-pasti Won The Day!

The Beef Carpaccio Recipe Preamble I have been facing a writer’s block – pretentious you’re thinking – but trust me there is nothing more frustrating or pulverising than this. There is a certain high when Read more…

about cooking

A Man that can cook – the awesome chefs in my life

  Still struggling with vacay blues- this time after I went for one – I am here writing about the men who cook – could – or not!!! Manav though can cook up a storm Read more…