My 2nd Roulade via Gronda- Brian Limoges. Fava and peas courtesy of community garden. Tear it apart beasties.

Cucumbers, Brine (Water, Distilled White Vinegar, Salt), Garlic, Dill, Grape Leaves with Kalamata olives. Simple, but I love it!

Seared Top Sirloin/Reduced Red Wine/Chimichurri

Thoughts? I’m 21m college student and I’ve been cooking for about a year now.

First attempt ever plating. I know the balls are not perfect at all (very random way of cooking them) but I wanted some opinions on how may I elevate the way of plating. in the third pic I was expecting the spreadable cheese to be somehow more creamy while instead it just ruined the looking :/

Valentines dinner, The splattered sauce is intentional

Looking for feedback to improve my form!

Looking for some advice on how to make this feel more refined. It feels a bit empty, and am open to any feedback or beginner advice. Been cooking for some time now, but just getting into plating

Hey all, I am an absolute pure beginner about serious plating, and this sub is amazing. I am well aware of a bunch of the issues this has (Messy sauce running, cheese is super messy, meat looks kinda bare here).

I'm a pretty good home cook, but terrible at plating, and specifically bad at even thinking about how a dish should look and feel on the plate. Things like how to cut / shape food for fancy plating is a huge black box for me.

What I don't know is what I should do to go about getting better. Recs for resources for where to learn some basics of serious plating? How do y'all get from beginner to intermediate in this world?

Escargot sautéed with smoked fennel herb butter and wine on top of a Smokey bacon fat pumpkin purée. Finished with truffle crème and black garlic fig glaze and topped with fried sage leaf and chili pistachio crumble.

The risotto had to sit for a bit before the photo and it definitely dried out a bit.

Pointers to level up playing would be appreciated!

Made a mushroom risotto with steak for nye how would you have plated it? All criticism welcome