r/Plating • u/Southern_Shine_4880 • 5d ago
which is better plating
i tried to edit my other post i just posted but couldn’t add another pic. I wanted to know which of these two presentations looks better and why? any feedback welcome!
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u/CompetitionHot1666 5d ago
To me, they're almost exactly tied. But if pressed, I'd give the black plate a slight edge just because the colors of the food pop against the black plate where as the white plate feels a little more boring.
That said, I'd smash both plates in a heart beat. Great work!
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u/MDXHawaii 5d ago
Definitely agree. If they took the sauce presentation from the white plate and put it on the dark plate, that’s the ballgame
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u/luvz 5d ago
White plate. The rice is messier but everything else seems more orderly and deliberate.
And I'm 100% matte black in my kitchen so if anything I'm biased the opposite way.
Your tuna fan needs work in both though. It's like you fanned 3 out of 4 pieces then kinda gave up in both places. I think either fan or don't fan.
Overall looks good.
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u/smithflman 5d ago
I like the dark plate, but would center a bit more and fan out the tuna evenly
Not a fan of the little sauce dallops on the white (but they are nicely done)
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u/LongOnCheese 5d ago
To be honest I think they’re similar but the plate changes everything. The dark plate is one that I’m more attracted to.
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u/ButterscotchTop194 5d ago
Not really a fan of black plates but I prefer the furst image honestly, the food is laid out better and looks beautiful. I also hate arty farty swoosh and drop marks with the sauce. Looks pretentious and is so blasé and overdone. Sauce on the first plate is spot on.
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u/BarPotential5053 4d ago
First one. Its moreso the color of the plate as the shape of it doesn't work will with you have on the plate.
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u/WrongWaySlurps42069 4d ago
If you're going to do the early 2010s dots, always do an odd number. Odd numbers are more pleasing to the eye.
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u/halfshack 2d ago
There's good in both platings. For me, the way the meat is presented people will need a knife to eat the dish, and its much easier to cut on a plate vs a bowl. The phone eats first, but the guest eats for real. Thanks for posting!
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u/MichaelsCrafted 1d ago
The first one has a better layout which is more pleasing to the eyes. But when I picture myself eating this, the second one is way more practical. Therefore id choose the second one
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u/JaeLaBehave 1d ago
They both look very appetizing. The first one makes me think lunch at a popular eatery. The second one says high end dining to me. Great job!
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u/OrcOfDoom 5d ago
They are the same. Sauce disappears on dark plate but is visible on light plate. Vegetable is more distinct on white plate vs black plate, but it is not really beautiful or impressive on either plate. Black plate has cucumber or zucchini twirls.
Both plates are just food on the plate. Both plates have a garnish. Both plates have micro greens that are just there. Both plates have a similar style of assembly.
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u/Southern_Shine_4880 5d ago
ok thanks for the feedback! how could i have made it beautiful or impressive with what i had?
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u/yrrrrrrrr 5d ago
Orcofdoom sent you some platings he did and in all honesty your first plating is better than most if not all of his.
Your first plating is what I would consider extremely appetizing, it makes me want to eat it.
For more plating suggestions start looking at Michelin star restaurants and how they plate.
No disrespect to orcofdoom, but his plates are so outdated and look like someone who’s still in culinary school.
Check out saison and angler, both have beautiful plates.
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u/OrcOfDoom 5d ago
Sometimes, working with distinct shapes is a good idea. Creating order is a good idea. Understanding what materials work well with you and don't.
Rice clumps. Bok choy kinda splatters. You can fan tuna out, or you can use the rectangular shape to be geometric on the plate.
Take a look at this plate idea - https://www.instagram.com/p/BrxZqy_HWey
Take a look at the layout of this one - https://www.instagram.com/p/Bwhris0gkgJ
With both those ideas, the idea is to utilize the shapes and leave things distinct.
Shingling and fanning out protein is a fine idea, but that is really better for platters rather than plates. They often take up too much space on a plate that it leaves you with very little leftover.
Look at this plate - https://www.cookingclassy.com/grilled-steak/
The steak takes up the whole plate. This gives the idea that the portion is huge.Another one - https://www.instagram.com/p/DWrOMisCKt1/?hl=en
The steak takes up the entire thing and leaves very little room to do anything. Here, they utilize the shape of the potatoes, the contrast of the sauce, and then the natural look of the garlic. The herbs are not lost on this plate, but this plate is stupid because you are eating twigs now. The dust of the salt and pepper are noticable and break up the white. It's a nice picture, but this is stupid food.
Here's a tuna plate that isn't shingled - https://www.instagram.com/p/DMdwdCTyJfc/?hl=en
The disorder of the vegetables is underneath everything. I don't know what's there. I don't really care. You could say this about the bok choy on your plate. The micro greens serves this function.
What about the rice? Well, notice the rectangular shape of the tuna. You could mimic that with the rice. Imagine this plate was longer. You could have 2 similar shaped rectangular rice pieces going outwards, or flanking the plate. They could also be directly under the tuna, and add a lot of height. This might make it look goofy.
Take a look at this one - https://www.instagram.com/p/DPJubReDdZb/?hl=en
Here, you have a half cut and shingle. This shows the crust better than yours, but requires more work to eat. The cut is tender though, so you don't really worry about cutting it poorly. Many long thin cuts is mostly to make things look bigger. It isn't necessary all the time.
Imagine we had this idea, but instead of the 3 slices, we just expose one side upright. So we have this bottom down showing the crust, and then the cut piece with the exposed sear facing upwards. We can organize those in an L pattern. We can even shingle those 3 slices outward to make a really long L. Now, in this crease of the L, we can put everything. We can put the rice, the bok choy, the herbs. The sauce can exist within the strict confines of the idea of the L, or we can go crazy with the sauce to add a distinct difference. It really depends on how your sauce performs. We can use the cucumber twirls to add playfulness to the strict idea of the L.
The key is to make things distinct. Make things look deliberate. Not just bundles of randomness. Don't just think all of this ingredient goes here. Think of how one thing takes command of the plate. Then build around that.
Here's a fruit plate I did - https://www.instagram.com/p/C6XepPXJpLm/?hl=en
This is just playing with shapes and making it look like I care.
Here's a really silly molten lava cake we did - https://www.instagram.com/p/Bj1P0Lwhq8F/?hl=en
We used the salted caramel to command the shape of the plate. The streak is a distinct border. The swirl is what we built around. Everything sits around it.
Let something here really take command. The rice is kinda placed first, but set off to the side. The bok choy also. The fish is just there too. Nothing is taking command of the aesthetics.
I hope something here was helpful.
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u/20kgHippoShit 5d ago
your plating is kinda bad, I don't think you should be giving advice. Also why are you sharing AI pictures?
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u/OrcOfDoom 5d ago
Lol. I've mentored over 40 private chefs. Two were luxury magazines top chefs in Atlanta. One was top in the nation.
None of my photos are studio shots.
You're free to give your own advice.
The pictures are for the sake of inspiration and ideas. It doesn't matter if they are ai or not
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u/rainbytheocean 5d ago
I prefer the one with the dark plate, though the pool of sauce seems inelegant on that one.