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.