Just an amateur but trying to learn how to plate things all pretty for my client and their guests. Is doing this too much? I know people aren’t fans of plating with herb sprigs that aren’t edible but I think it looks nice. Thoughts, suggestions? Or also really appreciate any resources for learning how to plate since I’m not professionally trained but looking to get better
by Fobmarinara
10 Comments
I think this is completely acceptable
Looks dry af. Don’t mind me now, I’m a sauce hoe. I’d Piccata, Hollandaise or Bernaise the hell out of that salmon. Capers as well because, well acid.
Looks like the food at a fancy retirement home. The rice especially just looks bone dry and the ring mold treatment is *incredibly* dated.
Needs a big splash of lemony buttery black peppery sauce but looks tasty otherwise. Try a dome for the rice instead of the shape you have, lots of pros seem to do that to great success.
Straight out of the 80s. Def needs sauce and remove the inedible thyme stems.
Won’t lie would smash this. I think golden rule for none 70/80s plating is layering. Lose the mold on the rice. Spoon it on the bottom, lay the salmon sort of half on top, asparagus half on top of the salmon. Something bright on top, herbs are your friend always for jazzing up a boring plate (no offense) finely shopped chives, chervil, parsley, dill even basil or tarragon are an easy way in. Personally, when I think something looks too beige or one note, whole herb leaves, dressed with really thinly sliced onion or shallot rounds are your best mate. Finish with olive oil or butter to really take it up that last notch.
Not trying to be rude, but how do you have clients to cook for at their house yet you’re an amateur still learning? Nothing to do with the food, just surprised
For a TV dinner it’s not bad.
Is that the skin on the underside?
I love the plating looks gorgeous