Hey all, I am an absolute pure beginner about serious plating, and this sub is amazing. I am well aware of a bunch of the issues this has (Messy sauce running, cheese is super messy, meat looks kinda bare here).
I'm a pretty good home cook, but terrible at plating, and specifically bad at even thinking about how a dish should look and feel on the plate. Things like how to cut / shape food for fancy plating is a huge black box for me.
What I don't know is what I should do to go about getting better. Recs for resources for where to learn some basics of serious plating? How do y'all get from beginner to intermediate in this world?
by Hefty_Sherbert_5578
2 Comments
The even number of items, the symmetry, the rectangle… it’s all killing me
As a pastry chef, Pinterest has saved my life. If you look up [food]+plated, you will usually find professionally plated dishes. Find the elements you like and modify them to your dish.
Anytime I’m doing r+d for a dessert, one of the first things I think about is the plate I’m going to use. What color offers the best contrast to the food? What shape? I find it a lot easier to work from there.