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Presentations with Pizzazz!

Presentations with Pizzazz!. Plate it up! Kentucky Proud State Project Committee FCS In-service 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.

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Presentations with Pizzazz!

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  1. Presentations with Pizzazz! Plate it up! Kentucky Proud State Project Committee FCS In-service Training May 8, 2013

  2. Plating Makes It Pleasing and Personal Your food education presentations should feature styling, displays and demonstrations that lead to this point

  3. Food Styling Communications • Create the visual venue to entice someone to try the food! • Plate It Up, Kentucky Proud resources offer a brand marketing approach • Use these resources with basic design elements

  4. Basic Design Elements and Principles

  5. Styling Design Elements • Color • Line • Texture • Shape • Space

  6. Styling Design Principles Use elements to create one or more of these principlesin display for pleasing effects: • Unity • Rhythm is achieved with reoccurring colors, shapes, lines in graphic • Scale • Indoor vs. Outdoor – consider your “room” size • Table area

  7. Styling Design Principles • Contrast • Light vs. dark colors, rough vs. smooth texture • Dominance • Less is more – showcase commodity or food; watch “fussiness” • Easier to style plate, rather than whole recipe

  8. Outdoor Venue Considerations

  9. Outdoor Venue Considerations • Create a display • Don’t forget to use the elements of design! Can you find a good pcture?

  10. Outdoor Venue Considerations • Plate it Up! • Demonstration station

  11. Outdoor Venue Considerations • Fresh produce commodity display • Plated recipe

  12. Outdoor Venue Considerations • Keep hot foods hot, and cold foods cold

  13. Outdoor Venue Considerations • Sampling station • Keep it bug and dust free

  14. Outdoor Venue Considerations • Create a sanitary sampling environment

  15. Food Styling for Still Photography

  16. Staging the “Shoot”

  17. Begin with the End in Mind!

  18. Begin with the End in Mind!

  19. Hit Me with Your Best “Shot”!

  20. Getting the Best Shot Bad Picture Pros Branding Serving dish Cons Contrast Picture angle Serving

  21. Getting the Best Shot Better Picture Pros Branding Serving dish Ingredients visible Contrast Cons Picture angle Lighting

  22. Getting the Best Shot Best Picture Branding Serving dish Ingredients visible Contrast Picture angle Lighting

  23. Pay close attention to the details! Don’t be afraid to CROP! . . .to this! Improving your Photographs From this . . .

  24. Carefully select the serving dish Pay attention to the backdrop From this . . . Improving your Photographs . . .to this!

  25. Using your Photographs Newsletters Professional Facebook page Newspaper articles Flyers AND On the Plate it up! Kentucky Proud Facebook page www.facebook.com/PlateItUpKentuckyProud Send your pictures to mamccull@uky.edu

  26. 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 McCulley 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.

  27. Presentations with Pizzazz! May 2013

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