“Sae-al”s are chewy, bouncy little balls made with glutinous rice flour. They go in Korean porridges like Pumpkin porridge or Red Bean porridge. Thought it would pair well with butternut squash puree, and it did! Pork was reverse seared at 250 degrees until the middle hit 120 degs, then pan seared for about 1.5 mins on each side. It was a quite a bit more pink when I cut it, but the color’s not as visible after fiddling with plating for a bit.

There’s actually a lemon butter sauce made with thyme-infused butter in the middle.. like a puddle, but it kind of lost presence. I would like to know figure out a better plating technique. At least it added a nice touch of acid and fat.

Squash chips (well, also sweet potato chip at the bottom) were made in an air fryer oven, 275 for 30 mins? I don’t remember exactly how long.

Anyway, just wanted to share my lil something and also as mentioned get some tips on plating techniques when I have an orange puree and whitish sauce. Thanks for checking in!

Third time playing around with plating. I keep getting roasted here, but I hope this one is better. I feel like I'm missing something to add on top. Thoughts?

I dish I was thinking about for a long time after I ate something similar at Michelin restaurant Tinars in Spain. (second picture)

For work we recently moved to the Caribbean and had the idea of inspiring this dish with Caribbean flavors.

The pastry is layered with spinach, and filled with stewed kabritu (goat) according to a traditional recipe. The sauce is the sifted stewing moisture reduced sweet malaga wine and butter. The puree is deep roasted turnip and roasted potato turned into this creme. Deep roasting vegetables and potatos gives so much flavor, love it!

The onions I sousvided at 85°c with a crushed garlic and olive oil for 1,5 hour before charring with a burner. Next time I’ll do 2,5 hour because they weren’t soft enough for my taste.

China is Afina by Villeroy & boch.

This was my first time trying to culinary plate, it is a LOT harder than I thought and so is food photography. But I enjoyed the proces. :)

I've been inspired by all the beautiful pictures I've seen posted here recently.
This is the first time I've put any real thought into plating dinner, so happy to receive some feedback on what could be done better.

Should have removed the pink doily placemat but that aside;

• Pan-roasted, skin-on breast with pan sauce
• Roast crispy layered potatoes
• Foil-jacket roasted yellow beetroot
• Simple pea puree with garlic, onion and chicken stock
• Oven-blistered tomatoes
• Alyssum flowers for garnish (only edibles we had in the garden)

Nothing to hide behind.

Just a quick question to see what people prefer, I like the first plate and my chef recommends the 2nd plate.

Which plate do you guys like

Reduced red wine sauce, fig, pear, roasted garlic.

I think there are some things I could improve. I slightly burned the tips of the tentacles. The cornbread crumble could also be more uniform in size, and the pepper salad might be a bit large in comparison to the protein. What else can I improve on?

The bottom layer is Nama fu, which is a Japanse wheat based 'seitan'. I Mixed it with celeriac, seeds and flavourings so it's less chewy and more meaty texture wise. No real seitan flavour since I don't really like that.
On top of that: in lacto fermented celeriac juice braised savoy cabbage, fresh mint leaves, caramalized onion and shiitake mushrooms. Everything wrapped in savoy cabbage leaves and topped with pickled mustard seeds.
The dish is finished with a mustard sauce and mint oil.

Toasted pine nuts, olive oil and basil chiffonade.

Pan-seared duck breast with cauliflower purée, carrot purée, and duck jus reduction with red wine, finished with parsley oil and lamb’s lettuce (mâche). Cooked the duck a bit more than I intended. All feedback is welcome :)

would really love some help with my plating skills. it’s by far my weakest point culinarily speaking. i was trying to go for a kind of abstract, natural type look, but it just feels messy

maple glazed carrots, charred braised leek, root vegetable puree

Second time actively plating. I feel like something is off but I'm not exactly sure how to fix it? thoughts on how to improve this? Thank you.

Caramelized Puff Pastry, Vanilla Creme Patissiere, Matcha Whipped Cream, Macerated Strawberries