The Psychology of Food
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Aug 24, 2008
Aug 24, 2008
By Career News
Filed in Culinary Arts
Learning how to make food presentable is about psychology. Yes, we can talk about how chef schools teach you to make food taste good, but cooking is a business – and as a business, you need your customers to know that they are paying for the right value.
If you charge 50 dollars per plate and your food looks like it came from a can, it doesn’t matter how delicious it is or how much a person likes it. There reaction is going to be “Well, it tasted fantastic. I don’t know if it was worth 50 dollars though.”
But when you make the food presentable because you have managed to get the culinary training you need to show that you know how to present the food correctly, then the people believe they are getting value, and in turn your food will be looked upon as worth the price.
That is another example about why going to cooking schools that understand the artistic aspect of food is so important. Without it, you risk coming off cheap and not a good value for the dollar, and since cooking is a business, that is not a good place to be for any aspiring chef.