Food design: the secret ingredient in the catering industry

Food design: the secret ingredient in the catering industry

Food design refers to the series of decisions made between when a raw item is harvested and
when it reaches the shelf or dish. Food design happens in restaurants when chefs create new
menus, in food brands when teams launch new products, and in towns when nutritionists create
new menu guidelines.

We, at The Food Affairs, create catering as an experience that constantly reinvents the wheel to
bring warmth and personalization to every special occasion. Every meal is made and expertly
seasoned utilizing the season’s freshest ingredients, which are sourced locally, demonstrating our
devotion and enthusiasm for cuisine. The subtle flavors, textures, colors, and other elements of
our imaginative creations elicit strong, uplifting emotions.

“The field of food design is expanding, much like many other design fields”, says Sarita Bazaz,
founder of The Food affairs. A decade ago, creating delicious items that consumers would
adore was the core motive of food design. However, nutritional foodstuffs have garnered a lot
of attention recently. Consumers demand nourishing, delicious meals that leave the
environment in a better state than when they were first created.

While these causes are all true, it’s also important to recognize the factors that contribute to the
food design industry and take them into consideration to increase its relevance in the
contemporary era.

● Finding out more about how to develop a more regenerative food system is an ideal
place to begin (Add eg. roti jala)
To accomplish this, keep the genuine, regional flavor and add a twist to give it a classic,
distinctive appearance. For instance, our new Indonesian dish Roti Jala, which literally
translates to “net bread,” was inspired by the fisherman’s net. When served with the
traditional Balinese Massaman stew, Moong Bean Salad, Spicy Sambhal, and Pachadi,
this is a great light evening party snack. The roti was resurrected in an Indonesian cultural
manner to complement and be used with other traditional food dips.

● Modify your perspective (Add eg: pink salt skewers)
‘Tradition’ was associated with regional foods that typified cuisine, while ‘contemporary’
was related to the creativity of the chef. The secret lies in comprehending how to
develop ‘Hybridity’ while upholding tradition. Making menus and products that the
environment needs would be another strategy. For instance, we tend to utilize pink rock
salt in our meal preparation procedures. The pink rock salt is positioned just above the
grill. After being chopped and threaded onto skewers, the vegetables are roasted
completely over pink salt. The food is known to have a high nutritional value after being
cooked in the heat of the pink salt rock, which adds to its uniqueness without losing its
nutritional value.\

● Keep the authenticity in flavour intact (add eg. Jamun sorbet)
We are trying to get back to our roots by bringing back and retaining the authenticity of
the foods. In one of our uniquely explored dishes, the Jamun was used in its pure natural
form. It was peeled, mashed, mixed with a pinch of spice, and some water, and allowed
to freeze to create a delectable, organic sorbet.

Today’s growing workforce of food-related specialists enables them to handle a wide variety of
food forms and problems. They include artists as well as designers. Food design and food art are
closely related. Their differentiation is minor, and occasionally even nonexistent. If we look for the
differentiator, it might be found throughout the creation process. Food design typically adheres
to design thinking, a method of inquiry that spots chances to uncover answers while consistently
giving creativity the upper hand.

“Food design crosses disciplinary boundaries; it has a story to tell, conveys values, and raises
awareness. It can take a variety of forms, including large-scale production, installations,
performances, events, experiences, and simple meals”, adds Sarita. The discipline of food design
has suffered a million misunderstandings over the years. Let’s alter that and encourage people
to view the potential of food design from a slightly different perspective

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