wedding magazine in existence, planning your wedding can be
overwhelming. You have selected the wedding gown, the ven-
ue, the color palette, the cake, and the flowers. It's almost final-
ized. But now you need to decide how to show off the amazing
food you and your fiancé will serve your guests. Lonely sterile
chafing dishes lined up like soldiers will not do. Presentation
is paramount to any well-planned event, and food styling is an
important component. It unifies your look and reflects the effort
you have put into the rest of your wedding design. And let's face
it, your guests are secretly anticipating what food you will serve.
Why not make it look fabulous before they even taste it? It will
be worth the effort.
tables. You probably know how you want it to look, but you're not
sure how to execute it. You may not be confident in your "eye"
do not. The good news is that by enlisting a few principles of
design, any bride can hone that elusive "eye for design," and
create a beautifully styled food display. Used for years to teach
artists and designers, these principles are the foundation of a
pleasing composition. If you filter your design decisions through
these principles, you may develop your own unique "eye" while
dazzling your guests.
they are presented in a repetitious pattern rather than just a ran-
dom scattering. It sounds simple, but it makes a big difference.