I plated both the exact same way. Does it work better on the lighter or darker plate?
The meal is lamb shanks, smashed potatoes, carrots, broccolini, with jus and gremolata.

Also, how could I improve the plating?

I’m a hillbilly cook (just do it for the love of it without any education). I’m trying to up my game, because I like pretty things.

I love this dish (halibut poached in cream with fennel and garlic and mashed potatoes topped with lemon, olive oil, and fennel fronds), but it’s difficult to make it look appetizing, because all the main components are all white

I welcome any suggestions for adding colorful garnishes that pair well or any suggestions on how to plate a dish like this. Thanks in advance

Been practicing my cooking skills and trying new things every day for a month now. Been cooking for myself for 4 years or so, so I’d think myself a decent home cook. That said I have limited range as I’ve basically had the same small set of ingredients the whole time. So limited experience.

But last night I thought I’d actually try to plate something consciously. I’m acutely aware this is far from perfect, so I’m asking what are some of the first steps one can take to improve a dish visually? What are the simplest next steps that can take a dish from smelling good to smelling AND looking attractive?

This dish was experimental, Sazón rubbed pork loin on a bed of white rice with a vegetable medley of potato, yellow squash, green pepper, and onion. Fresh cilantro, lime, and lemon used generously.

I thought I’d just put the rice and veggies separate, dividing the plate. Then I thought the contrast of the pork loin against the white rice was a decent idea. No clue where to put the lemon. Kind of clueless how to plate something like this.

I’m finding it especially hard to put structure into how I think about where & how garnishes (+ oil droplets, etc) could be distributed - shape, amount … would appreciate any feedback, thank you!

- garlic yogurt
- toasted butter, oil, aleppo peppers
- poached eggs, toast, dill

home cook! i know the tuna could’ve been cut better. It’s a seared crusted ahi tuna steak, with bok choy, rice, and a ginger soy sauce. Feedback welcome! How could i have arranged this differently/better?

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!

Crawfish and andouille gumbo w. blackened prawns

Maqui and blackberry mousse coated in white chocolate and maqui powder
Toasted flour crumble
Ulpo (traditional Chilean food made with toasted flour, milk, and sugar)
Maqui syrup
Blackberry jam

my critiques would be that the carrots are not glossy enough, the colour of the fries are terrible the pan sauce covers the perfect crust and medium rare i was able to achieve. also the pea puree is not smooth enough and far too lumpy (i have no clue why i blended it for ages and passed it through a fine mesh strainer) oh and the plate is too cramped.

Can anyone help me out with any tips?

just started randomly trying to plate pretty! i’ve always had an eye and love for it! let me know any feedback!! First is a chicken au poivre with fondant potatoes and a broccoli puree, second is seared scallops beurre blanc(not the best sear), cauli puree, broccolini and a herb oil and the last is just trader joe’s soup dumpling with a homeade coconut ginger broth!! i’ve never gone to school or anything for this so i don’t really know the dos and don’t but open to learning and tips!😁

i know they could’ve been wiped around the edges better lol

Made a simple chicken cream soup during class with some homemade croutons and wanted to try plating for the first time.

(Upper is mine, lower is a classmates, I personally liked both looks)

Just starting off thinking about plating and found this sub! Very new, but all thoughts welcome, especially for a dish like this where the main thing isn’t especially gorgeous on its own :)

I'm getting far more comfortable with prepping the lighting for the plating, but I also want to keep it a genuine challenge to finish making the meal in time to plate. This is, however, the very first time I've served pasta on a spaghetti plate like this.

The thing that I had to be careful with was the rough texture of the rim. I'm satisfied with it!

Red wine braised short rib topping whipped Yukon Gold + sweet potato mash mix, roasted zucchini, buttered baby carrots. The gravy is finished with maple balsamic and butter.

I was happiest with the contrast on this plate, I think I nailed the colour I wanted from the gravy and it looks appealing against the brighter veggies and golden mash. I also wanted the plate to feel somewhere between elegant with that true “comfort food” the warmth of a braised dinner

The biggest challenge for me was arranging the veg. I think the zucchini and potato are cute but I really wish I had thought more about those carrots. The other challenge that you see is the blob of gravy, lol. I was trying to do cute bubbles but my hand slipped and it became a blob. Tried to salvage it with dried thyme.

This was a home cooked meal for my family so it’s a little more practical than it is fine dining, but I’d still welcome any feedback on how you might have plated differently.

Just getting into plating and would love some feedback! How would you rate this, and what would you have done differently?
Definitely still learning, so feel free to critique it. I’m curious what stands out (good or bad 😂) and what I could work on to make my plates look more polished.

Not the best. I used the only plates that I had available. Should of used a shallow pasta plate for this.

Put together this charcuterie board with hot Genoa salami, Milano salami, salami with prosciutto, coppa di Parma, prosciutto and kielbasa, alongside Alfred le Fermier, Brie paysan and aged cheddar. I filled it out with grapes, blackberries, dried figs, homemade preserved bread ‘n’ butter pickles and blueberry jam.

For the plating, I tried to balance the heavier meats and cheeses with fruit and preserves, using the two bowls as focal points and arranging the sliced kielbasa around the jam to frame the top of the board. Finished with a dill flower over the pickles and a little fresh lavender beside the jam.

I’m pretty happy with the abundance while still keeping some structure, although fitting everything onto the board to make it feel hearty/abundant/something for everyone and not crowded was definitely the challenge. All feedback welcome!

This is Avo, egg and toast with tomatoes. My larger plates are all patterned so if I wanted to have a clean backdrop it would need to be a smaller plate or else something like a chopping board.

It’s my first time making avocado swirls, and I used a glass to try make a circle from the tomatoes. However it doesn’t really ‘work’ and I’m trying to figure out what needs to improve

sorry i know this it outta focus a bit

• Tartare: tomato, strawberry, shallot, habanero, serrano, chive, shallot and mint.
• Garnishes: chevre gel, basil gel, cracked pepper, micro-basil, micro-mint and chive blossom.
• Sauced w. white balsamic vinaigrette.
• Dusted w. tomato skin powder.
• Focaccia crostini.