Ginger Honey Salmon, Triple-Pepper Lemon Broccolini, Ultra-Crispy Coriander Fries, Dill-Lemon Yogurt, Parmesan Snow. ••••• Looking for brutal honesty here! What would you change? I’m a 21yo male new to cooking and looking for any plating tips.
by Own_Head3293
1 Comment
3 things next to each other with a ramekin of sauce isn’t a plating. It’s just 3 things next to each other.
Look up how dishes are plated at high end restaurants. The plate color is often a starkly different color than the feature on the plate to creat contrast. A red plate with a pink entree kind of makes it disappear. There are no levels on the plate. Nothing rests on anything, and you’re lacking a starch. Plates don’t need a starch, but it gives you a to rest your protein to create elevation.
It’s just three things on a plate. Clumsy and boring.