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Burned Jerusalem artichoke, hazelnuts, caramel & malt... - The ChefsTalk Project

The Art of Plating: Where Food and Design Meet Burnt Jerusalem artichoke, roasted hazelnuts, salty caramel and malt by chef Søren Selin

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

Yogurt with Seeds. Passion Fruit. Pistachios. Manuka Honey and Black Salt

Yogurt with Seeds. Passion Fruit. Pistachios. Manuka Honey and Black Salt

Chess Pie With Toasted Swiss Meringue Almond Streusel Spice Oil Juniper Ganache #plating #presentation

A different way to use meringue/fluff/etc, use as the plate decoration and toast on the plate - Chess Pie With Toasted Swiss Meringue Almond Streusel Spice Oil Juniper Ganache

Look at how good a bit of red looks on a plain plate. Also, the size of the strawberries get smaller along the plate - use of line and direction.

4 Simple Rules to Create a Stunning Food Presentation

Party Food Serving - Appetizers - Food Presentation - Food Styling - Food Plating - 4 Simple Rules to Create a Stunning Food Presentation

DYLAN + JENI   - Two

Eat Stop Eat - Food presentation and photography - In Just One Day This Simple Strategy Frees You From Complicated Diet Rules - And Eliminates Rebound Weight Gain

http://psssst.net/food-styling/

Squid from the Korean-Spanish duo Sang Hoon Degeimbre and Josean Martinez Alija

Caramelized pineapple, cardamom honey ginger syrup, coconut sorbet, & cocoa nibs. by Johana Langi (langijo) on IG #plating #gastronomy

LINE BOTWIN "Miammm" Caramelized pineapple, cardamom honey ginger syrup, coconut sorbet, & cocoa nibs. by Johana Langi (langijo) on IG

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