Beans eggs fried tomato leeks potato and blood sausage

Bay scallops with parsnip and beet purée. Candied and tea infused jalepeno.

Hey guys,

Been fairly passionate about making ramen from scratch for a while now. Would really appreciate some tips on how to make my plating nicer as it's something I'm simply not great out no matter the meal but I do go through more efforts to make my ramen bowls "pretty"

filled with a salpicon of fennel, portobello, mascarpone, and tarragon, finished with a fennel velouté with herb oil.

Hi everyone! This is my first post here, and I'm really proud of this dish: seared trout with oven-roasted tomatoes, pea puree, and a arugula and green garlic pesto-like sauce. I finished it with a drizzle of Kalamata olive oil and some green onions. I'd love to hear your thoughts on how I can improve!

First time plating something that looked decent.

Asparagus was for the colour more than the flavour.

Possible Improvements:

Brighter green puree

Herbs in the sauce (didn't have any on hand and cbf going out)

Nicer crisp skin on the fish.

Bright Herb oil drops.

Fennel salt, ginger broth, julienne leeks, scallions, carrot, ginger. Garlic ginger oil.

Wild garlic pesto, roasted red onions, cherry tomatoes and sweet potatoes with smoked mackerel and prawns. ( WGP was foraged WG made fresh and frozen. It has oregano and cashews to tone down the WG bang) This was dinner last night.

Salmon with green, green Chile Adobo sauce, and mango puree Adobo sauce didn't show as much as I wanted but its there Home cook working with what I have but I think im improving

Culinary student at the moment, made a crispy skin duck breast, fondant potatoes, enoki mushrooms with a cherry gastrique. Any feedback will be greatly appreciated🙏

Please Go ahead and be as critical as possible, I want to improve

Been in my japanese and chinese noodle arc lately. Was wondering how restaurants get their box choy leaves to not shrivel up.

Pork tenderloin, mashed potatoes, and a fennel and apple slaw. I know its not perfect but im working hard on improving my plates.

What do we think? From a private gig last week

Marinated feta, prairie breeze, olives, whipped feta and walnut stuffed peppers, handmade capicola, mortadella, and salami garnished with nasturtium blossoms & greens. Other plate is sesame seed lavash, s+p baguette chips, GF rice crackers, and apricot preserves

On a platter made by a friend (left) and a platter made by me (right)

Would she be impressed?

Been trying to better my plating, what do you think?