Don’t really have access to expensive micro greens and stuff, so please simple suggestions
by Educational-Ad-1815
20 Comments
Netherrabbit
Brown stuff smeared on anything will never not resemble feces. Would avoid always
ConorthegiantCondor
Don’t splatter browns. Ever, lol. Also, is that a piece of cinnamon? A good rule of thumb is to not use garnish that is inedible. If you can’t eat it don’t plate it. Maybe tone back on the powdered sugar as well
miarahK95
Practice working on refining your skills with a knife. Getting even cuts will always make a dish more appealing. Make sure you pay attention to even spacing when doing something like you did with the Banana from the first picture. They are slighty off and it pulls the eye away from an overall pleasing presentation. You also want to stick to an odd number. 3 Pieces of the banana rather than 4. Learn about good colour combinations. Avoid splatter and keep the rims of your plates clean. Look into all the various types of culinary plating styles, and practice. Don’t over complicate a dish. More is not always better. Be prepared for criticism. This page is full of people who dish it out without a filter, and sometimes without offering anything constructive to go with it. You’re young, you’re learning. Be patient. Don’t try to rush anything too quickly. Cook what you love and learn how you can refine it for better plating. Remember. Plating means shit if the food taste like shit. Take every critique and build from it! Trial and error is your best friend when learning. Do not expect perfection. It doesn’t exist. We can only ever come close to it. You have a good start, stick to it! Best of luck!
boardroomseries
Everyone’s right about the brown smears, but damn I would tear up that burger. Nice lines on the powdered sugar too. Less is more as others have said, as well as avoiding inedible garnish / anything besides the plate. Keep at it though, you’re killing it. Expensive ingredients don’t make the plate – you do
ThisWhomps999
Not enough shart on the plate.
succulentphysique
This is so impressive. You clearly are naturally talented and will certainly refine your skills over time. I would suggest that your next purchase be all white plates. They are cheap and will look next level.
panthers1721
Nice start. Here are some simple things that you can practice
Quenelles – these need to be correct to look right in a plate
Cut Consistency – slice the bananas more evenly for example
Smooth Purées – I’m including your chocolate sauce in here but a puree should be more smooth prior to going on the plate. Run them thru a chinois to smooth out the
Rosemary on the Focaccia – you want to pick rosemary off the stem more than you did there. Not only will it spread out more and provide a more consistent look, the stems are woody and not pleasant to eat. This would apply to a lot of herbs. Learn how to properly prep each garnish to keep things clean
Respect the natural boundaries of your ceramics – there is an example in here of a natural lip being crossed in pic 2. Keep your food more “in the lines” this will create a tighter look and more visual appeal
Hope this helps
CaterpillHURR
Focaccia looks great chef
legendnondairy
Obviously the chocolate looks like what it looks like but DANG that is impressive. You’re doing great work! Keep it up, keep taking pictures, and keep experimenting!
Upbeat_Instruction98
Plate 2. Get rid of the side smears. Place/hide a slice of banana under each quenelle as a nice little surprise and you would be 90% there.
Nice work so far. Keep practicing. Go to your local goodwill/thrift shops and pick up some different plates to play around on.
NYEDMD
Great start! Respectfully disagree with the white plate suggestion. Best element/idea is the white stripe with the banana slices. Would slice the fruit thicker and more evenly, and utilize some sort of dark chocolate coating on half of each slice.
CartoonDread
Way too much powdered sugar on that croissant also raw bananas in a line does attract attention, but not the best kind, all your garnishes on a dish should serve to complement it. Recommendation would be to use small thin lines of tempered chocolate on top the croissant with a light sprinkle of powdered sugar. If you want to incorporate bananas into this (hopefully the filling is banana based or they will only serve as a questionable garnish instead of an indicator and compliment) I would recommend either brûléeing them with sugar and a torch to give texture and a caramelized color, or a bananas foster with ice cream quenelles. Anyhow best of luck! If you have any interest I recommend “Working the Plate: The Art of Food Presentation” By Christopher Style. Greek book on the basics of plating and some of the different styles.
Natural_Emotion_2648
Third one looks like my shit.
alberttyong
I would puree the bananas rather than leave them as slices. They detract from the visuals.
That, and with a lot of the other comments, don’t splat with brown.
Otherwise, really good effort so far!
RedTheFox88
Just wanna say, micro greens are super easy and cheap to grow. Seeds are usually less than $2 a packet, just grab an old plastic tray of some kind, fill it with dirt, sprinkle with whatever seeds you wanna eat (I like sunflower, basil, and broccoli), water it, wait a week, water it again, and by then you should have a bunch of tasty micro greens.
thetruegmon
When people put small portions of an ingredient scattered around a plate (like the bananas in 1), it’s usually something that is visually appealing, expensive, or a strong flavor, or something to add a certain texture. I get what you are going for and, to be honest, is a good place to start. You have to start somewhere and this is further ahead than a lot of line cooks ive seen.
nah2daysun
No brown splats. Still looks delicious. Go you
Guruknowledge24
This is great ,feel free to check out my website for any gadgets that can make it easier for you in the kitchen and I would be appreciate for new customers
Acoustic4682
Best advise I was ever told is symmetry is boring. Hard to train out but makes everything unique and interesting to the eye
katCEO
I worked in upscale restaurants and corporate retail for ten years. Also: since 2010 I have watched over six or seven hundred cooking related shows. My recommendation would be for OP to look up food photography on the Internet. For example: many upscale restaurants have their own websites. OP should visit websites from celebrity chefs and otherwise. Then simply look at all the photography to learn about plating. Additionally: there is usually food photography of all sorts on recipes websites.
20 Comments
Brown stuff smeared on anything will never not resemble feces. Would avoid always
Don’t splatter browns. Ever, lol.
Also, is that a piece of cinnamon? A good rule of thumb is to not use garnish that is inedible. If you can’t eat it don’t plate it. Maybe tone back on the powdered sugar as well
Practice working on refining your skills with a knife. Getting even cuts will always make a dish more appealing. Make sure you pay attention to even spacing when doing something like you did with the Banana from the first picture. They are slighty off and it pulls the eye away from an overall pleasing presentation. You also want to stick to an odd number. 3 Pieces of the banana rather than 4. Learn about good colour combinations. Avoid splatter and keep the rims of your plates clean. Look into all the various types of culinary plating styles, and practice. Don’t over complicate a dish. More is not always better. Be prepared for criticism. This page is full of people who dish it out without a filter, and sometimes without offering anything constructive to go with it. You’re young, you’re learning. Be patient. Don’t try to rush anything too quickly. Cook what you love and learn how you can refine it for better plating. Remember. Plating means shit if the food taste like shit. Take every critique and build from it! Trial and error is your best friend when learning. Do not expect perfection. It doesn’t exist. We can only ever come close to it. You have a good start, stick to it! Best of luck!
Everyone’s right about the brown smears, but damn I would tear up that burger. Nice lines on the powdered sugar too. Less is more as others have said, as well as avoiding inedible garnish / anything besides the plate. Keep at it though, you’re killing it. Expensive ingredients don’t make the plate – you do
Not enough shart on the plate.
This is so impressive. You clearly are naturally talented and will certainly refine your skills over time. I would suggest that your next purchase be all white plates. They are cheap and will look next level.
Nice start. Here are some simple things that you can practice
Quenelles – these need to be correct to look right in a plate
Cut Consistency – slice the bananas more evenly for example
Smooth Purées – I’m including your chocolate sauce in here but a puree should be more smooth prior to going on the plate. Run them thru a chinois to smooth out the
Rosemary on the Focaccia – you want to pick rosemary off the stem more than you did there. Not only will it spread out more and provide a more consistent look, the stems are woody and not pleasant to eat. This would apply to a lot of herbs. Learn how to properly prep each garnish to keep things clean
Respect the natural boundaries of your ceramics – there is an example in here of a natural lip being crossed in pic 2. Keep your food more “in the lines” this will create a tighter look and more visual appeal
Hope this helps
Focaccia looks great chef
Obviously the chocolate looks like what it looks like but DANG that is impressive. You’re doing great work! Keep it up, keep taking pictures, and keep experimenting!
Plate 2. Get rid of the side smears. Place/hide a slice of banana under each quenelle as a nice little surprise and you would be 90% there.
Nice work so far. Keep practicing.
Go to your local goodwill/thrift shops and pick up some different plates to play around on.
Great start! Respectfully disagree with the white plate suggestion. Best element/idea is the white stripe with the banana slices. Would slice the fruit thicker and more evenly, and utilize some sort of dark chocolate coating on half of each slice.
Way too much powdered sugar on that croissant also raw bananas in a line does attract attention, but not the best kind, all your garnishes on a dish should serve to complement it. Recommendation would be to use small thin lines of tempered chocolate on top the croissant with a light sprinkle of powdered sugar. If you want to incorporate bananas into this (hopefully the filling is banana based or they will only serve as a questionable garnish instead of an indicator and compliment) I would recommend either brûléeing them with sugar and a torch to give texture and a caramelized color, or a bananas foster with ice cream quenelles.
Anyhow best of luck! If you have any interest I recommend “Working the Plate: The Art of Food Presentation” By Christopher Style.
Greek book on the basics of plating and some of the different styles.
Third one looks like my shit.
I would puree the bananas rather than leave them as slices. They detract from the visuals.
That, and with a lot of the other comments, don’t splat with brown.
Otherwise, really good effort so far!
Just wanna say, micro greens are super easy and cheap to grow. Seeds are usually less than $2 a packet, just grab an old plastic tray of some kind, fill it with dirt, sprinkle with whatever seeds you wanna eat (I like sunflower, basil, and broccoli), water it, wait a week, water it again, and by then you should have a bunch of tasty micro greens.
When people put small portions of an ingredient scattered around a plate (like the bananas in 1), it’s usually something that is visually appealing, expensive, or a strong flavor, or something to add a certain texture. I get what you are going for and, to be honest, is a good place to start. You have to start somewhere and this is further ahead than a lot of line cooks ive seen.
No brown splats. Still looks delicious. Go you
This is great ,feel free to check out my website for any gadgets that can make it easier for you in the kitchen and I would be appreciate for new customers
Best advise I was ever told is symmetry is boring. Hard to train out but makes everything unique and interesting to the eye
I worked in upscale restaurants and corporate retail for ten years.
Also: since 2010 I have watched over six or seven hundred cooking related shows.
My recommendation would be for OP to look up food photography on the Internet.
For example: many upscale restaurants have their own websites.
OP should visit websites from celebrity chefs and otherwise.
Then simply look at all the photography to learn about plating.
Additionally: there is usually food photography of all sorts on recipes websites.