Micro greens as a culinary trend in Modern Kitchens an Exploratory Study

Anish Slath

Abstract


As the global hospitality is changing every day so is the demand of the people. Now a day’s nationally and internationally people are asking for a more attractive, tasty and healthy food. Food production is not only preparation of food, the modern kitchen has changed which is not only serving delectable food but is also looking after the aesthetic appeal of the food therefore both the taste and the presentation play a vital role for the success of a modern Kitchen. Today a chef is not only person who is cooking food in the kitchen he is also an artist who by his creativity brings the whole plate alive. As it is said food is first eaten from eyes, thus Chefs all around the world are using innovative techniques and different ingredients to make their food look presentable and attractive.

Micro Greens is a trend in the hospitality industry, chefs are using micro greens on their plates along with edible flowers so that the whole dish looks attractive. These micro greens are not only savoured for their valued looks but are also full of essential vitamins and minerals and are being used for garnishing soups, salads, plate presentation. The aim of the study is to identify the various Micro greens that contribute to the aesthetic appeal of a chef’s food and to understand the need and importance of using micro greens by chefs of a modern kitchen.


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ISSN : 2251-1555