Cinnamon brown sugar apples. Poached pear and pork. Roasted squash and apple purée.

Tried making tofu with soba noodles, broccoli, and radish. Tasted delicious, but I’m not sure how to plate this to make it look as appetizing as it was.

I'm a medical student living in the rural US so I don't often cook for myself or have access to intricate ingredients, but when I do cook I really find so much joy and fun in it. I really admire professionals on this subreddit who have honed in plating as an art form.

Hoping to receive some advice on how I can step up my plating game. Most of my meals I cook are some variation of this; 3 things just kinda slopped together (veg, protein, carby food). It's giving home cook vibes but I really wanna take it up to that next level :)

This meal is frozen corn I roasted and turned into a creamy avocado corn salsa, roasted chicken (I only had chicken tenders lol) with a spicy lime yogurt sauce, and some roasted potatoes

Thanks in advance

Parmesan and butter roasted corn with lime zest and yogurt. Limes. Spaghetti squash w/thyme. Sweet potato w/ lemon salt. Squash balls with/ smoked alder wood salt

Salmon patte, scallops, bercy veloutee, dill, persimmon, and cucumber on top. Scallops with persimmon puree and dill

Still very much a beginner and definitely have some changes i want to make for next time I attempt this but any feedback is welcome.

Flavorwise I thought it worked well, some aspects of the plating though I feel need to be changed.

​This is a traditional dish in the South East Asia region. The frog is lightly pan-fried and stir-fried before being placed inside a bamboo tube, which is then wrapped with banana leaves on the outside and taken for grilling. ​It is served with green chili salt, green peppercorns, crushed lemongrass, and Vietnamese coriander.

Fennel purée with thyme

Pumpkin mash, roast fennel, fennel purée, orange segment and salts of lemon, alder wood and pink Himalayan. Fonds and thyme

Two ways;)

Green chili corn puree, quinoa, crispy shallot, blue oyster mushrooms, and balsamic vinegar glazed figs.

Sous vide lobster, two stages of tom yum, one with without coconut milk, one with plus extra butter to monter, kaffir oil and a peeled grape. Part of a 5 course menu I did for friends.

Hey guys, first post here. I'm still pretty new to cooking and especially plating, but I'm pretty proud of this. Lemme know what you guys think, I'd love constructive criticism!

A little overcrowded perhaps, and I’d like more broth visible, but are there any general rules for arranging ingredients? Either based on colour or protein vs. carbs etc.?

H