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How do you test and refine your recipes and presentations before adding them to your portfolio?

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本文章的要点总结

Test with feedback:

Before finalizing a dish, gather honest feedback from friends or colleagues. Such insights can highlight areas for improvement and ensure your recipes are crowd-pleasers before they hit the portfolio.
Menu variety and adaptability:

Mix up your offerings with different menu types like a la carte or prix fixe to cater to various dining preferences and occasions, keeping your portfolio dynamic and responsive to customer expectations.

本摘要由 AI 和以下专家提供支持

Arnel C.

Research and Development Chef at Food &…

1 Choose your best dishes

You don't need to include every recipe you've ever created in your portfolio. Instead, focus on the ones that highlight your strengths, versatility, and originality. Pick dishes that suit different occasions, cuisines, and dietary preferences, and that showcase your ability to balance flavors, textures, and colors. Aim for a variety of appetizers, mains, desserts, and drinks, and avoid repeating similar ingredients or techniques.

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Junnie Lai, MBA

Food Innovator @ Consultant | Culinary Trends, Functional Foods
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It is important to choose dishes that fit the style of the restaurant. If it’s a chain restaurant, the dish need to be able to train other to execute; fit the profile of the restaurant. Innovative, but simple execution and delicious.

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2 Test your recipes multiple times

Once you've selected your dishes, you need to make sure they're consistent, reliable, and delicious. That means testing them multiple times, preferably with different equipment, ingredients, and conditions. Pay attention to the measurements, timings, temperatures, and instructions, and make any adjustments or corrections as needed. You can also ask for feedback from friends, family, or colleagues who can give you honest and constructive opinions.

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Junnie Lai, MBA

Food Innovator @ Consultant | Culinary Trends, Functional Foods
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Due to the variable of the oven and stove ,it is important to state the result of the texture, color and final temperature that we are trying to achieve in the recipe.

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3 Take high-quality photos

A picture is worth a thousand words, especially when it comes to food. You want your portfolio to look appetizing, inviting, and professional, so you need to take high-quality photos of your dishes. Use a good camera, natural light, and a simple background, and try different angles, distances, and compositions. Make sure your food is well-styled, garnished, and plated, and avoid using filters or editing that alter the colors or textures.

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4 Write clear and concise descriptions

Along with your photos, you need to write clear and concise descriptions of your dishes that explain what they are, how they're made, and why they're special. Use descriptive and enticing language, but avoid exaggeration or jargon. Include the name, ingredients, cooking method, and serving suggestion of each dish, as well as any relevant information about its origin, inspiration, or nutrition. Keep your descriptions short, consistent, and error-free.

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5 Organize your portfolio and resume

Finally, you need to organize your portfolio and resume in a way that showcases your work and skills effectively. You can use a digital platform, such as a website or a PDF file, or a physical binder or folder, depending on your preference and audience. Arrange your dishes by category, theme, or season, and include a table of contents, an introduction, and a conclusion. For your resume, highlight your education, experience, achievements, and references related to menu development.

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Lisa Zaehler CHC

Director of food and nutrition at Baraboo School District
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Create 2 portfolios. A hard copy to take with you to your interviews and a digital one to be able to let them see ahead of time what you are capable of creating. In the hard copy have copies of your resume , menus that you created, photos, letters of reference, anything notable that you have worked on. Section them out into their own sections. Example; I have a section from when I was in culinary school to Show where I came from and how I have progressed over my 20 years of experience. Digital copy should have sections for different cuisines and types of food. Break it down by specialty

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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How do you test and refine your recipes and presentations before adding them to your portfolio?

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1 Choose your best dishes

2 Test your recipes multiple times

3 Take high-quality photos

4 Write clear and concise descriptions

5 Organize your portfolio and resume

6 Here’s what else to consider

Menu Development

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