plating photos on Flickr

I was skeptical at first but the blue cheese cheesecake went really well with the museli bread we made, and also with the rhuburb compote. Another chef liked it with orange marmalade, but I didn't really like it, but I put it on top of my cheesecake anyways, for a different colour and texture on the plate. You probably can't see it for the huge spun sugar ball on top of the cheesecake.

Creme Brulee Plating by rositata

My Chef's famous creme brulee recipe, served with berry compote and a mint tuile.

Plating by Alfred State College

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Plating. by ulterior epicure

Jeremy Chan, with Tyler Franson and Ryan Sohn.

Day 6: Jeremy Chan

The Restaurant at Meadowood

Meadowood Napa Valley

St. Helena, California

(December 13, 2019)

the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography

Mango Mousse Plating by rositata

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There's definitely something missing from this plate and I think it's the colour. There isn't enough fruit or decorations in the tuile. I think if I could do it again I would put more variety of fruit in the tuile instead of repeating the raspberry that is on top of the mango mousse. Also, the dots of mango sauce on the plate is very boring and I should have alternated it with the raspberry coulis sauce or something...

Chrome Plating by Hong Lin Hui

Plating by McLadden's Simsbury

West LA Plating by Mark Peacock

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Ya, the old neon West LA Plating steel sign has been long ago ghosted but now updated by the local taggers

Plating chicken. by ulterior epicure

Juniper-Smoked Chicken

New Zealand spinach.

(Jeremy Chan)

Day 6: Jeremy Chan

The Restaurant at Meadowood

Meadowood Napa Valley

St. Helena, California

(December 13, 2019)

the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography

Plating by Daniel Go

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Celebrating parents' 50th wedding anniversary at CRU

Salmon Teriyaki by Fitria Ghassani

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Rendang by Sarah-Ann Maartense

Warung Indonesia

Plating "Garden Plate" by ulterior epicure

Nicolai Nørregaard and Tyler Franson.

Day 7: Nicolai Nørregaard

The Restaurant at Meadowood

Meadowood Napa Valley

St. Helena, California

(December 14, 2019)

the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography

Plating Osechi by Miyuki Mouse

New Years food is usually served in laquered boxes and people pick and choose what they want to eat. Our family has always made a plate for each person though. My mom says she finds everything easier to deal with.

The simmered vegetables are arranged to represent the "shochikubai" or "pine, bamboo, plum", a combination considered to be festive in Japanese culture. Osechi dishes are rife with symbolism like this to celebrate the coming of the new year.

Plating the Salmon by Don LaVange

The final move of dinner, moving the salmon from the baking sheet under the broiler to it's serving platter.

Bean Plating 45 by DiscourseMarker

Diskeater and Guest

Plating the soup. by Lee Davenport

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I had so many nightmares go through my head the week before the dinner about how I could screw things up. Luckily the only glitch was when I served this soup to Michael and the host and heard what sounded like a dog peeing on the floor. I spilled the soup!! At least it was on the floor and not down their backs. ;-)

See the whole set here.

21 Plating 2 by Mr Pink

Full project details on ModernSynthesist:

modernsynthesist.blogspot.com/2011/04/redux-dominatrix-fr...

Chef Benno - Plating by Michael T.

Chef Benno in action. I loved watching this elite pro.

Please take a look at the entire Chef Benno's presentation image set.

Plating dungeness crab. by ulterior epicure

Dungeness Crab

Turmeric, coconut curry.

(Lee)

Day 10: Lee

The Restaurant at Meadowood

Meadowood Napa Valley

St. Helena, California

(December 19, 2019)

the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography

Dukkah plating 1 by Jack Julius

I had to make this for school… And I will tell you it’s freaking yummy. Just a handful of nuts and seeds to grind them up and then you can use them in anything literally. Great on top of cereals, smoothies, yogurt bowls, and like here in the photo deep a little olive oil and then into the nuts which is the way it’s traditionally eaten.

10112009(009) by Newbury Electronics

Blackhole line (plating shop)

Risotto by Dr. Ricky

Black truffle risotto with fresh spinach

Plating. by ulterior epicure

Crispy Sweebreads (Colby Garrelts)

Roasted radicchio, pickled apple, buttermilk, bourbon pecan molasses.

Paired with 2007 von Hövel Riesling Spätlese, Mosel Saar (Germany)

the ulterior epicure | Twitter | Facebook | Bonjwing Photography

plating by Ian Riley

grapevine microbiology

Pasta Bolognese by The Culinary Junkie

Art of plating by Visions Gourmandes

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Plating cod. by ulterior epicure

Black Cod

Chuan chuan, spinach.

(Lee)

Day 10: Lee

The Restaurant at Meadowood

Meadowood Napa Valley

St. Helena, California

(December 19, 2019)

the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography

Plastic food plating in a show window is a standard feature all over Japan by shankar s.

Plastic food plating in a restaurant show window is a standard feature all over Japan and so here is one in the busy Shibuya area! Despite the convenience of ready metro connections and so many food outlets and other convenient options in this district, real estate here in Shibuya is eye wateringly expensive and the hotels in fact so expensive that you should be sitting on wads adn wads of cash if you want to stay in this area. So rather than a place to stay, Shibuya is more suited towards sightseeing, eating ethnic Japanese cuisine (if you can tolerate the long queues outside each cafe) and for a spot of upmarket shopping. Notes about the Shibuya district along with more photos appeared earlier in this album (see previous pictures) and will also appear later as we go along. (Tokyo, Japan, Apr/ May 2019)

Food Plating by azrin izab