Study visual composition. Painting, photography, film, etc all follow the same principles.
agmanning on
Get a job in a kitchen.
They actually pay you to learn, in fact.
nnorm on
I have no recommandations but this picture looks very good to me. Good play with geometric shapes!
JunglyPep on
Is the pic you posted of your own food?
2eDgY4redd1t on
Bluntly, the playing is the easiest part. You need to be able to prepare the components perfectly with the right textures and appearance, be skilled enough that they are all ready to use at the same time, perfectly flavored and seasoned, and only then is it time to do the relatively simple part of playing with squeeze bottles and tweezers.
I spent decades in fine dining, including a number of stages in Michelin starred establishments, and my advice is that unless you are going to go and work in great restaurants for at least a few years, you will NEVER be able to prepare dishes at the kind of level as the sample pic you posted.
This is not meant to be insulting it’s simply that ‘civilians’ cannot possibly acquire the huge array of skills and extensive experience required to do this. It simply isn’t possible. Incredibly talented and dedicated artists spend 60 hrs a week for years and most of them give up.
Now, if you want it bad enough, start approaching restaurants who do what you want to learn and seek out a stage or three. If those go well and you think you may have what it takes, then devote the next few years of your life to cooking in fine kitchens…. The opportunities exist, and if you start and do well, you will progress.
7 Comments
Generally stage at great restaurants
Youtube has the basics: [https://www.youtube.com/results?search_query=culinary+plating+techniques](https://www.youtube.com/results?search_query=culinary+plating+techniques)
Study visual composition. Painting, photography, film, etc all follow the same principles.
Get a job in a kitchen.
They actually pay you to learn, in fact.
I have no recommandations but this picture looks very good to me. Good play with geometric shapes!
Is the pic you posted of your own food?
Bluntly, the playing is the easiest part. You need to be able to prepare the components perfectly with the right textures and appearance, be skilled enough that they are all ready to use at the same time, perfectly flavored and seasoned, and only then is it time to do the relatively simple part of playing with squeeze bottles and tweezers.
I spent decades in fine dining, including a number of stages in Michelin starred establishments, and my advice is that unless you are going to go and work in great restaurants for at least a few years, you will NEVER be able to prepare dishes at the kind of level as the sample pic you posted.
This is not meant to be insulting it’s simply that ‘civilians’ cannot possibly acquire the huge array of skills and extensive experience required to do this. It simply isn’t possible. Incredibly talented and dedicated artists spend 60 hrs a week for years and most of them give up.
Now, if you want it bad enough, start approaching restaurants who do what you want to learn and seek out a stage or three. If those go well and you think you may have what it takes, then devote the next few years of your life to cooking in fine kitchens…. The opportunities exist, and if you start and do well, you will progress.