r/Plating

Pork chop, beluga lentils, pea puree, honey carrots, mustard demi, onion ring

Roast it or compliment it, enjoy!

lemon and turmeric pudding
roasted macadamia puree
grapefruit zest gel
basic velvet tuille

Whenever feasible, one should always try to eat the rude.

Inspired by other chefs in this community.

GF Almond Cake soaked in Coffee Liqueur, Valrhona Dulcey Ganache, Chocolate Mouse, Dark Chocolate Glaze, Candied Cocoa Nibs, French Macaron

Eclair filled with caramel crème patisserie, dipped in dark chocolate topped with caramel shards, candied walnuts and roasted peaches

(I was excited to use my first set of tweezers)

I seared garlic herb chicken and cooked quinoa in chicken broth and added carrots, onions, garlic, lemon and lemon zest. I also used the dropping from the chicken as a sauce. (Not really a sauce but I kinda just put it there for flavor since it tasted really good).

I have been noticing more food being presented on broken(?) plates. I know of kintsugi but this is not even making the plate whole before the professional photoshoot. Cant seem to find the correct keywords to discover more. Anyone knows what this trend is called?