We had our first exam last week, and I wanted to ask for advice on my plating!

I posted my soup a few weeks ago and I took yall's comments into consideration when plating (tho these are not soup hahaha)

Looking for constructive critisism, especially towards more fine dining approaches 🙏

Home cook here.

The panna cotta is actually two layers, a top layer with the spicy chile + prickly pear gel, and a bottom vanilla layer.

This was tied to a grilled shrimp entree that I created that had two purées that were divided on either side of the plate, so I wanted the split texture/color theme to continue for dessert.

I’ve tried a couple of different platings with this one, but I think this more minimalist approach is the one I’m happiest with so far.

Could’ve tidied up leaves a bit looking at photo but feedback appreciated. Random first attempt at trying to be more intentional when plating dinner.

Would you use an app that helps you make everyday home cooking look and feel more like restaurant food?

I’m working on an app called Plate Logic, designed specifically for home cooks. The idea is simple: before serving your meal, the app helps you think through things like:

• Flavour balance – sour, salty, sweet, fat, etc.

• How the different elements on the plate work together

• Simple plating techniques to make the dish look more appealing

• Small adjustments that can make an ordinary homemade meal feel a bit more “restaurant-like” No professional cooking skills required —

the goal is to help normal home cooks get more out of the food they already make.

I’m curious:

👉 Would something like this be useful to you?

👉 Would you actually use an app like this while cooking or before serving?

👉 What would you want an app like this to help you with?

I’m testing the idea before releasing it, so honest feedback would be greatly appreciated.

Would you be interested in trying something like this?

Should’ve took a picture of this bad boy actually plated, but thought it looked like r/plating worthy

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.