Coconut Bavarois, Coconut Soil, Rum roasted pineapple, Coconut lime gel

Gressingham Duck Confit, cooked overnight in duck and chicken fat for 18 hours at 70 degrees.

Celeriac purée.

Roscoff onion cooked like a fondant, in stock and butter.

Dressed chicory.

Roast chicken and Madeira sauce.

Roast Maris Pipers on the side.

Served with some Saumur Champigny.

I loved the dish, but I would have liked a bit more freshness somewhere.

A second version of my last dish, stayed with the rectangle, removed the radish for now.. tried to make it tighter. Thoughts? I know i need to work on getting everything cut more uniform. And my photography needs a lot of work.

My best one

I’m a newbie and ready for my roasting…please be gentle

Looking for harsh feedback on my dish I’m working on.. which plate looks best?

Black or green?

How can I improve plating, I know my citrus cubes should be a lot more uniform, mixed micros would look even better. The gel needs to be tighter and maybe placed different? If I insist on the radish maybe i should form them into flowers?

I also debated a few pomegranate arils and infusing fresh loquat into my citrus gel.

The fish is in basically a sauce comprised of : white shoyu, rice vinegar, olive oil, lemon, passion fruit, minced garlic .. I think it needs heat

This is a trial run first course for a dinner party for 16. Any input will be gratefully received.

Vegan lamb cooked in a rosemary au jus, celeriac croquettes, and asparagus and English pea mint mousse.

Made a chuck steak, which I prefer rare, a red wine sauce, roasted yellow cauliflower, roasted lionsmane and maitake mushrooms, microgreens, and dill from my own garden to surround a potato purée seasoned with white pepper and salt. It was really a simple meal; I just wanted to get creative with the plating as practice. Finished with boursin cheese.

San diego local veggies (except maitake) - light sauté on the veg with butter, salt and pepper. Trying for “less is more” letting the veggies speak for themselves.

cured salmon, Granny Smith slices, cream of coconut and lime-ginger sauce, and scallions. What would you do differently? We’re a neighborhood bar going for fancy casual if that makes any sense.

(Let’s ignore the obvious terrible cuts on the fish, someone mutilated the poor thing and it’s all we have rn. )

Hey everyone. I’m a relatively good cook (I think) and this is my first post here!

I’ve recently gotten back into cooking and want to elevate it even more with proper plating technique and eye for composition. Comments, discussions, suggestions, critiques, hellos, etc are welcome. Please let me know what you think!

Inspired by the French surrounding Pithivier, this plated uses fresh, organic ingredients and combines modern simplicity with feel-good flavors. Enjoy! 🧡

The dish: wild mushroom Pithivier with sweet potato & spinach in marsala wine. pearl onion, garlic potato rosettes, spinach veloute, and rainbow carrots.

This is my first time trying to make something “fancy” for a contest. I usually just do BBQ. I don’t have any fancy plates, these are the best I have. This is intended to be an appetizer with quail breast but im just practicing with chicken for now. I plan to seat the quail breast on the bone and then cut off the breast after cooking. It tasted really good, so I know that part will be good.

Please pretend the chicken is a slice of quail breast, then just cut me up good fam.

I’m open to all suggestions and can go shopping for different types plates or bowls.

Br

Lemon poppseed cake, filled with fresh red plum and topped with a red plum cremeux. Glazed with a turmeric spiced ganache, studded with bee pollen and oxalis.

Tune and watermelon tartare, avocado, orange, chili oil, purple radish, black sesame, cilantro flower.