Why there should be any rule? Asked many times about the no-need for cutleries set in a fine dining, yet we can't ignore the fact it mesmerises and add a dimension or two to the dining atmosphere.
Aligned methodically, it charms. Cutlery business is a long history and ever since we understood that food is an art form, service ware (used for its service and feeding the mouths of gastronome) became an un-detachable affair in food business.
Good Cutlery
Fine dining has to go with well-furnished, good quality cutlery. The standard fork, spoon and knife, an array of cutlery items is set on the table as per the demands of the cuisine. Seafood forks, iced tea/ parfait spoons, serving pieces, bouillon spoons, etc. add grace to a meal.
The cutlery should be classic in appeal,finely crafted and with proper grading.
Grading is the thickness of the metal, which is ideally more at the handle, tapering down to the edge. The finish is reflected in luster, smoothness and crisp pattern detail. The metal should ideally be a combination of 18 percent chrome and 10 percent nickel for the perfect steel quality.
But what is the quality standard for selecting good cutlery?
This story is from the December - January 2024 edition of Food & Beverage Business Review.
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This story is from the December - January 2024 edition of Food & Beverage Business Review.
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