Plate it up Kentucky Proud State Project Committee FCS Inservice Training May 8 2013 Plating Makes It Pleasing and Personal Your food education presentations should feature styling displays and demonstrations that lead to this point ID: 494681
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Slide1
Presentations with Pizzazz!
Plate it up! Kentucky Proud State Project CommitteeFCS In-service TrainingMay 8, 2013Slide2
Plating Makes It
Pleasing
and Personal
Your
food
education presentations should feature styling, displays and demonstrations that lead to this pointSlide3
Create
the visual venue to entice someone to try the food!Plate It Up, Kentucky Proud resources offer a brand marketing approachUse these resources with basic design elements
Food Styling CommunicationsSlide4
Basic Design Elements
and
PrinciplesSlide5
Color
LineTextureShapeSpaceStyling Design ElementsSlide6
Styling Design Principles
Use elements to create one or more of these principles in display for pleasing effects:UnityRhythm is achieved with reoccurring colors, shapes, lines in graphicScaleIndoor vs. Outdoor – consider your “room” sizeTable areaSlide7
Styling Design Principles
ContrastLight vs. dark colors, rough vs. smooth textureDominanceLess is more – showcase commodity or food; watch “fussiness”Easier to style plate, rather than whole recipeSlide8
Outdoor Venue ConsiderationsSlide9
Outdoor Venue Considerations
Create a display Don’t forget to use the elements of design!
Can you find a good pcture? Slide10
Outdoor Venue Considerations
Plate it Up!Demonstration station Slide11
Outdoor Venue Considerations
Fresh produce commodity displayPlated recipeSlide12
Outdoor Venue Considerations
Keep hot foods hot, and cold foods coldSlide13
Outdoor Venue Considerations
Sampling stationKeep it bug and dust freeSlide14
Outdoor Venue Considerations
Create a sanitary sampling environmentSlide15
Food Styling for Still PhotographySlide16Slide17
Staging the “Shoot”Slide18
Begin with the
End in
Mind!Slide19
Begin with the
End in
Mind!Slide20
Hit
Me
with
Your Best “Shot
”!Slide21
Bad PictureProsBranding
Serving dishConsContrastPicture angleServing Getting the Best ShotSlide22
Better PictureProsBranding
Serving dishIngredients visibleContrastConsPicture angleLighting
Getting the Best ShotSlide23
Best Picture
BrandingServing dishIngredients visibleContrastPicture angleLighting
Getting the Best ShotSlide24
Improving your Photographs
From this . . .
. . .to this!
Pay close attention to the details!
Don’t be afraid to CROP!Slide25
Improving your Photographs
From this . . .
. . .to this!
Carefully select the serving dish
Pay attention to the backdropSlide26
NewslettersProfessional Facebook pageNewspaper articlesFlyers AND
On the Plate it up! Kentucky Proud Facebook pagewww.facebook.com/PlateItUpKentuckyProudSend your pictures to mamccull@uky.edu
Using your PhotographsSlide27
References
Kentucky Department of Agriculture, Farmer’s Market Manual, retrieved from http://www.kyagr.com/marketing/documents/FM_Manual.pdf April, 2013.University of Kentucky Cooperative Extension, Best Practices for Sampling at Farmers Markets, retrieved from http://www.ca.uky.edu/cmspubsclass/files/extensionpubs/2012-19.pdf April, 2013.
Photo Credits
Slides 3, 4, 5, 15 , 17, 20 -
Ramie Hutchinson,
Duo County Telecom
Slide 8 , 10– Laura Stephenson
Slide
9 – Suzan Nunn
Slide 11 – Lynn Blankenship
Slide 12 – Amber Meeks, Amanda Loviza Vickery, Glasgow Daily Times,
Thermy
from FSIS
Slide 13, 14 – Kentucky Department of Agriculture
Slide 16 - Lara Savage, Mindy McCulley, Janet Johnson
Slide 18, 21, 22, 23, 25, 26– Mindy McCulley
Slide 19 –
Aletha
Price, Mindy
McCulley
Slide 24 – Lara Savage, edited
by Mindy McCulleySlide28
Presentations with Pizzazz!
May 2013