Home cook. Critiques welcome. Pan seared branzino on ginger carrot puree with basil olive oil.2yr ⋅ craig_catering ⋅ r/Plating
Homemade Pan Seared Chicken Breast with Carrot and Potato Puree, Roasted Radishes, and Roasted Brussel Sprouts.1yr ⋅ ChallengeAcceptedBro ⋅ r/Plating
Absolutely broke this month. Tried to cheer myself up attempting a fancy meal with stuff I had left. Flour, water and frozen shrimp. I feel happy now. (OC)1yr ⋅ flufferfail ⋅ r/Plating
Filet Mignon with a turnip puree and mushroom sauce, would love a critique!2yr ⋅ Sevsquad ⋅ r/Plating
First post.. I don’t even consider myself a home cook, it was just fun to try to make my quick sunday pasta look nicer. Still I thought it looked good. Tasted good a least.1yr ⋅ wiy_alxd ⋅ r/Plating
Proud of this, still new to cooking. But what could I have done to improve?2yr ⋅ Toddski14 ⋅ r/Plating
1.5 thick bone in chops with blackberry jalapeno coulis, mashed potatoes, and died asparagus.2yr ⋅ huskerguy_07 ⋅ r/Plating
Poached rhubarb, rhubarb sorbet, rhubarb gel,ginger cake, ginger crumble and whipped custard.1yr ⋅ Deep-North-9020 ⋅ r/Plating
Beef fillet, mini fondant potatoes, cauliflower mash, glazed carrots, sauted mushrooms with red wine sauce & herb oil.1yr ⋅ TFB731 ⋅ r/Plating
Pan seared bone-in strip loin, with prosciutto wrapped broccolini and mixed veg.2yr ⋅ United-Barnacle-6790 ⋅ r/Plating
Chicken flavoured noodles with boiled egg topped with red and green chillis2yr ⋅ Deep-North-9020 ⋅ r/Plating
Looking for tips on how to make the color pop more! Seared scallops with shallot and Parmesan asparagus over risotto1yr ⋅ totinospizzarolls420 ⋅ r/Plating
Local Caught Snapper 2x. Fried/Grilled. Pickled Red Onion. Jalapeno Salsa Verde. Smoked Succotash1yr ⋅ 5amFront ⋅ r/Plating
Recently started Plating, would love feedback, French Omelet, topped with fresh jalapeno salsa and lime zest2yr ⋅ Sevsquad ⋅ r/Plating
Duck // Fiddlehead // Black Cherry // Aged Balsamic. Really had fun making the balsamic/cherry sauce!2yr ⋅ TourHopeful7610 ⋅ r/Plating
Honey and soy glazed salmon, roasted carrots, pickled fennel, and crispy salmon skin. Looking for feedback!1yr ⋅ jslavoie4 ⋅ r/Plating
crispy scallop with apple allioli, toasted almonds and green garlic mounted on a sauteed leek and sitake the base is brick pasta and the scallop is grilled.1yr ⋅ RegularEmphasis4976 ⋅ r/Plating
Caramelized chicken, buckwheat broth and butter sauce, dehydrated kale and a scoop of barley1yr ⋅ myorangeseashell ⋅ r/Plating
Braised Short-Rib with Beets, Carrots, Pearl Onions, English Pea Puree, and Parsnip Puree.1yr ⋅ ChallengeAcceptedBro ⋅ r/Plating
Some criticism please. Two bone frenched chops with garlic rosemary potatoes and sauteed kale and escarole. Mint infused pomegranate red wine reduction1yr ⋅ ChachiBoiii ⋅ r/Plating
This plate feels crowded. How can I improve it? Ribeye with broccolini, duck fat potatoes, and port wine jus1yr ⋅ MadmanPoet ⋅ r/Plating
Seared scallops, lemon ricotta tortellini, arugula, sweet corn puree, and pan sauce. Still pretty new to plating, gimme tips!2yr ⋅ Cariboo_Smash ⋅ r/Plating
Scrambled eggs, toast, tomatoes, roasted garlic, drizzled in rosemary and garlic infused olive oil.1yr ⋅ GreatGamsRoadWarrior ⋅ r/Plating
[OC] Second try: Caprese salad, aceto balsamico di Modena tradizionale 25 years3yr ⋅ What_I_Eatery ⋅ r/Plating
Here's my first attempt at Michelin-style plating. Seared Scallops with Berbere Sweet Potato Puree.3yr ⋅ GronkVonHaussenberg ⋅ r/Plating
Guys, what do you think of my plating? It is a Puerto Rican dish. Tostones with mayoketchup and (imitation) king crab salad with shrimp.1yr ⋅ alyszone ⋅ r/Plating
Seared pork on a bed of celery root, with roasted golden beets and goat cheese. Accented with blackberry jalapeno coulis2yr ⋅ thirstyrobot ⋅ r/Plating
First time plater. Tried to spruce up my pork tenderloin. Any suggestions?1yr ⋅ mrcfadden ⋅ r/Plating
What do you guys think about my co-worker's sandwiches? Feedback is appreciated!1yr ⋅ anson_pham ⋅ r/Plating
I’ve always struggled with plating so I’m going to start posting some dishes for advice on improvement, here’s a bolognese I made with homemade pappardelle. I do already know the rim wasn’t wiped cleanly but anything else that could be improved would be appreciated2yr ⋅ Specialist-Rub1927 ⋅ r/Plating
[Homemade] amuse bouche of fried pepper shrimp, seared leek, home fermented baek-kimchi, and a chili pepper roasted tomato puree3yr ⋅ Vohnja ⋅ r/Plating
The dish my dad and I made for his birthday dinner with friends. Beef short rib with gremolata on top, fondant potatoes in a garlic puree garnished with black sesame, radish and edamame, oak smoked breadcrumbs and some sweet carrots with mini torched onions2yr ⋅ blueberrybitshhh ⋅ r/Plating
[OC] Tilapia fillet, beluga lentils, steamed potatoe, salad, radish-garlic-whitewine sauce3yr ⋅ What_I_Eatery ⋅ r/Plating
What can I do to improve my plating? --Banjan Boranee (Afghan fried eggplant)--2yr ⋅ Virtual-Locksmith294 ⋅ r/Plating
[OC] I'm working on my plating by refining the look of some menu items at my coffee shop. Any suggestions or improvements y'all recommend?3yr ⋅ alroh11 ⋅ r/Plating
Aspiring chef and future restauranteur here, I present a vegan halwa dazzled with some salted caramel syrup to bring it all together, what do you all think?3yr ⋅ lamo_lmfao ⋅ r/Plating
[OC] Lamb fillet, mashed potatoes, chilli marinade, purple carrot, salad3yr ⋅ What_I_Eatery ⋅ r/Plating
Oil poached red snapper with tomato chutney, mustard seed, shaved red onions and pea shoots.2wk ⋅ Specialist-Cancel228 ⋅ r/Plating
Sous vide butter poached lobster, pan seared scallops, lobster risotto, spinach and citrus infused oil3yr ⋅ GroupTheory ⋅ r/Plating
Chicken Parmesan sliders, garlic parmesan pasta, spinach salad. I'm very new to plating. What can I do to make it better?1yr ⋅ hi_im_antman ⋅ r/Plating
Baklava Choux | olive oil choux ; rose water frozen yogurt ; 100% pistachio cream ; honey caramel ; olive oil powder ; walnut nougatine | tell me what you think!4yr ⋅ DayvonB1920 ⋅ r/Plating
Had a go at being fancy. Pan seared duck breast and root vegetables with red wine and berry reduction4yr ⋅ mat_m88 ⋅ r/Plating
Salmon with (possibly too much) dill sauce, mushy peas, and roasted cherry tomatoes1yr ⋅ alistofthingsIhate ⋅ r/Plating
How do I improve this and what is the best method to wipe of extra oil4yr ⋅ _omniscent_plug ⋅ r/Plating
Baby Lettuce | Baby Celery Greens | Purple Sweet Potato | Balsamic | Pine Nuts | Feta - let me know what you think of the plating :)4yr ⋅ abellisnotabell ⋅ r/Plating
Chicken noodle salad I made for a school test was wondering what I could add to spruce it up a bit?4yr ⋅ BigDadIvern ⋅ r/Plating
I’d really love some opinions and constructive criticism on this! Thank you!!5yr ⋅ _lemontree ⋅ r/Plating
Looking for constructive criticism again! I’m not super happy with the stack, I was using scrap ingredients so I already know that’s a simple fix. The rest of it I’m somewhere between ‘this is a disaster’ and ‘I love it’. Any tips appreciated!5yr ⋅ _lemontree ⋅ r/Plating
First Attempt at Plating; Homemade Spaghetti and Meatballs with a Garlic Bread Bowl7yr ⋅ ThomasInPrint ⋅ r/Plating
Feedback on Salad Plating - Seared Tuna, Tobiko, Daikon (X-Post from /r/Cooking)12yr ⋅ h2g2Ben ⋅ r/Plating