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Food Presentation: 6 Tips for Plating Your Dishes Just Like a Restaurant Chef

6 Tips for Plating Your Dishes Like a Restaurant Chef

The Art of Plating - Gastronomia como forma de arte

The Art of Plating traz alta gastronomia como forma de arte

Love the game of textures and colors with the mayonnaise and the liquid sauce. Salmon Mi-Cuit (half cooked) with yuzu shichimi spice and chives, grapefruit yogurt, kale, nasturtium, and pickled spring onion by

The Art of Plating traz alta gastronomia como forma de arte

The Art of Plating traz alta gastronomia como forma de arte

Roasted Nantucket Bay scallops ŵ cauliflower + black truffle purées, cauliflower + romesco stem chips (recipe) // Seafood course | Chef David Andrew Carson of Bacchanalia // via The Art of Plating

~Spring Pirouettes~ The Art of Plating Recipe: Roasted Nantucket Bay Scallops

5 Chefs Who Master The Art Of Plating in Tokyo – The Art of Plating

Chocolate mousse with raspberry sand, raspberry fluid gel, chocolate crumble sand, rose hip filled raspberries by

exPress-o: The Art of Plating

Kangaroo Loin from South Australia cooked over Binchotan charcoal. Variations of beetroots, rye bread crumble, horseradish, and beetroot vinaigrette by chef Shannon Bennett. Photo by Harvard Wang. Galleries – The Art of Plating

The Art of Plating: Eat With Your Eyes

Of stunning food and gorgeous plating! These chefs certainly stepped up to the plate! All photos as found on theartofplating

Tropical fruit, rum, vanilla, and kaffir lime by chef Grant Achatz of Alinea in Chicago. © Matthew Gilson - See more at: http://theartofplating.com/news/eat-dessert-off-the-table/

Tropical fruit, rum, vanilla, and kaffir lime by chef Grant Achatz of Alinea in Chicago. © Matthew Gilson - See more at: theartofplating.

Moules mariniére by chefrichardkarlsson

Moules mariniére by chefrichardkarlsson

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