CREATING ELEGANCE ON A PLATE THE VISTAJET WAY No matter how delicious a dish may be, the way the food looks on the plate is what tempts our eyes and makes us want to taste it, so the presentation is essential to the success of a dish.

Established partnerships with the world’s finest dining establishments allow VistaJet, the global leader in business aviation, to serve the very best cuisine to their elite clientele across their fleet of 72 state-of-the-art identically branded, super mid

VistaJet’s cabin hostesses, highly experienced, exceptionally skilled aviation professionals, are trained extensively by the company to deliver the ultimate “home from home” cabin experience for the world leaders, captains of industry and ultra-high net worth individuals that choose to fly with the private aviator, a key factor behind the company’s year-on-year growth, fulfilling the unscheduled flying needs of over 300,000 passengers travelling to 1,600 airports across 187 countries (96% of the world) over the past 14 years.

Drawing upon his experience with Michelin Star hotels and restaurants across the world, 29year-old Maltese chef, Ryan Gialanze is tasked with schooling the next generation of VistaJet cabin hostesses at the Madliena Lodge restaurant, where fine dining is complemented by breath-taking hilltop views of Malta’s north-western region, to ensure that each of the exquisite regional and seasonally inspired dishes that the leading private aviator serves to its discerning clients in-flight, is a visually ap- pealing gastronomic delight.

Chef Gialanze commented: “No matter how delicious a dish may be, the way the food looks on the plate is what tempts our eyes and makes us want to taste it, so the presentation is essential to the success of a dish.”

Chef Gialanze’s 10 Top tips

1. Plates − Before explaining about presenting food it is important to identify the parts of a plate: the canvas, the frame and the rim.

The plate must look clean and attractive at all times. It is always necessary to leave the frame of the plate blank − this will underpin the food’s beauty, eliminate clutter and create the wow effect.

Ensure serving plates are large enough to allow each food item to stand out but small enough that the portions don’t look minute.

The weight of each element should be taken into account to avoid the plate being heavier on one side and lighter on the other.

If serving a cold dish, chill the plate beforehand. For a hot dish, keep the food hotter longer by warming the plates in the oven first, on the lowest heat.

2. Creating a focus − The focal point will draw the eye’s attention. It may be the highest element of the composition. It might also be the most voluminous. For the main dish, this place is often occupied by the piece of meat or fish.

3. Read the clock − Sections of the plate are intended for different purposes. Looking at the plate from a diner’s perspective, imagine a clock face. A foolproof way to arrange food on a plate is to place the carbohydrates at “11 o’clock”, the vegetables at “2 o’clock” and the protein at “6 o’clock”. Ensure you have the right proportions of each, that is, do not place carrots that are cut too big or meat that is so monstrously heavy on the plate that it looks unpalatable.

4. Be odd − Odd numbers create balance! When confronted with one object in the middle and an equal number of objects on each side, the eye instinctively knows exactly where to look. So make two sides to support the protein, not three, and when crafting a cherry tomato flower as a garnish, aim to create five “petals” rather than four or six. The same applies for symmetry: being asymmetrical on the plate is always more pleasing.

However, keep sequencing in mind: A line of slices should be displayed in the same order in which the item was sliced. This will ensure the consistent progression of any particular pattern in the item. Often the natural marbling in a piece of meat or the diminishing size of the tail in a whole side of fish has a traceable pattern that can be easily disrupted by a change in sequence.

5. Height − Vertical food presentation has created an entirely new direction in food design.

Just like with centrepieces, it’s good to have a little bit of height, but don’t overdo it. For example, if there is a mound of mashed potatoes (mid-height), with a pork chop or a rack of lamb leaning against it so that it is standing up (high), with a row of vegetables (low) in front, it will look elegant and more appealing than having the meat lying flat on the plate. Another easy ingredient that adds dimension to the plate is rice. Try filling a warm teacup with rice and flipping it over on the plate with a sliced grilled protein (cut into a few diagonal slices, and fan them out) and cross asparagus over the top − a simple dish with three ingredients looks more appealing with three different dimensions.

6. Colours − Use contrasting colours on the plate. There are two primary categories of colour to work with: earth and vibrant tones − this will make it easier to match food and colours. When using a variety of colours, try to avoid creating a “circus effect” where too much is going on. Usually, foods that taste good together will naturally harmonise in colour (that is, a brown-ish sauce with a roasted/glazed protein). Bear in mind the following colour effects: green is calming; red depicts passion and excitement; black is a sign of elegance; blue is a natural appetite suppressant and makes food unappetizing. Natural colour should highlight the cooking technique employed. Another idea is to create a focal point with a single burst of bright colour.

7. Texture − Contrasting firm and soft, silky and rigid textures provide a dish with another dimension and adds to its visual appeal. Contrasts can be made by different preparation methods. A crunchy texture builds happily on a creamy and smooth cushion while a creamy ganache resting on a foundation of nougatine doubles the pleasure of tasting. Ensure smooth foods (that is, soups and purees) are complemented with a touch of crunch, like carrot, celery sticks or toasted bread.

8. Shapes − Placing accompaniments in contrasting shapes is another element of visual appeal but try to avoid combining the same shapes on one plate.

9. Garnish appropriately − When deciding which garnish to use, think about what needs to be accentuated: cucumber balls, made with a melon scoop, can bring out the freshness of a salad while dusting herbs over rice pilaf can hint at its earthiness and savoury flavours. Look at the garnish as a way to even out any imbalance in the presentation of the food. Any garnishes used on the plate must be edible and should enhance the flavour of the main dishes.

If a plate contains two earthtoned colours and a green, a deep green garnish over one of the warm colours will tie everything together.

Dishes can be researched online where great pairing ideas can be found. Garnishes, like cut-up fruit, are a great way to add colour or texture. Herbs are often ignored in food presentation, but they can add more depth and versatility to your dish. Sauces can also be used as a garnish: Plate sauces beneath the main protein. Drizzle across the plate or create drops that provide visual interest.

10. Simplicity − Effective simplicity in food is one of the hardest things to accomplish successfully, as it requires high levels of skill and imagination. Simplicity is beautiful and elegant. As a rule of thumb, the simpler the entrée, the more complicated the accompaniments and, the more complicated the entrée, the simpler the accompaniments. Since elegance typically follows from simplicity, the fewer areas of focus in the presentation the better.

Try to avoid serving accompaniments that have strong flavours with delicate entrées, for example, serving a hearty braised red cabbage with a delicate sole. Aim to avoid combining fried vegetables and starches with fried entrées. Avoid serving a creamed vegetable or starch with an item that has a velouté, cream or béchamelbased sauce on the same plate.