A Feast For The Eye

Enjoyment of a delicacy doesn’t necessarily begin on actually eating; the presentation, a somewhat time-consuming procedure, is an essential part of the pleasure. The very first sight of the prepared dish should initiate fantasy and anticipation and prepare the senses for the pleasure to come. Setting out and decorating a dish is an art form on its own. And numerous chefs rely on gelatine to achieve this.

The most prestigious international events for professional chefs and pastry cooks are the Culinary Olympics in Luxemburg, Chicago, Singapore and Erfurt. The prime discipline at these events is the competition between national teams in preparing a sophisticated menu and cold platters. In competing for gold, silver and bronze, the chefs participating provide much in the way of tips for restaurateurs – and the participants themselves readily exchange information. This is where new techniques for gelling, glazing and presenting are developed.

Steffen Engelhard, Captain of the Norwegian Chef Team.

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