How do people actually come up with stuff like this. Do they just cook a bunch of random pretty things and then play around with putting them togather in an aesthetic way? What's the process?
learn the techniques on how a bunch of fine dining plating is done, look at what others have doneafter learning a bunch of techniques you can mix and match them and get feedback from teachersyou can take a regular recipe and break it down into different elements, flavor, texture, visuals and use the plating knowledge to remix same elements but presented in a new way
>>22060087They're called gays anon.
>>22060101Thanks for the constructive answer. So basically I gotta steal like an artist.
>>22060131That’s how most artists learn. Painters are notable for it except people usually refer to it as a painters early or juvenile phase. Learn by stealing and incorporating and eventually you’ll start making your own original compositions which don’t seem completely derivative.
>>22060087>in an aesthetic way?"Aesthetic" is not a standalone word you can use like that. You mean "aesthetically pleasing". Fucking ignorant cunt.
>>22060101No. None of that can come until all of the flavors and cooking are mastered. Fancy plating is the last thing to learn. Capitalize your words, you lazy fuck. Use punctuation.
>>22060131That actually looks good rather than some twat ejaculated his pretentiousness all over your plate
>>22061127It's from BABA, it's got a michelin star like a week ago. A few of their meals look very pretty, tasty, yet relatively unpretentious.
>>22060101>>22061111>>22060993all of these are trueyou need to approach the culinary arts just like any other artsto use painting as an analogy - a master painter must master traditional techniques, brushstrokes, color theory and so on, to truly understand how to not only use those tools to their fullest, but how to break the conventional rules that make them a master in the first placeto create a truly masterful dish, you must understand not only the cooking techniques, flavors and textures, but then understand the aesthetics of the plate: color theory, visual texture (height, white space, etc) and so onthe more knowledge you absorb, the more confident you'll be in creating unique combinations of technique, flavor, and presentation, and the more ready you'll be to carve your own truly unique dishesdo studies - recreate famous dishes down to the smallest detail 1:1. see a picture of something you think looks good? recipe or not, really use your noggin and try to work out what it could be, why those flavors were chosen, what the presentation might mean - is it purely aesthetic? is it culturally significant to the origin of the dish? sometimes you'll hit a wall and be completely stuck, but you're still improving your ability to think through these thinks criticallyexperiment aggressively - it's made fun of a lot but buy a shitton of deli containers and start splitting your test batches of components into 3+ versions. try different seasonings, salt, fat, and acid levels. try different levels of doneness. try different textures. and while it's not super necessary unless you're really dialing in your shit, quit smoking if you do. dulls your sense of taste a noticeable degree. there's a reason this is a requirement for sommeliers and licensed flavorists
I recognize the beauty of it and the talent it might require, but I just want to eat bro
>>22061167>MICHELIN STYLE SHRINKFLATION
Just start thinking about the things you're putting on the plate and it will start working out in the long-term if you don't have microcephaly. There are some basic artistic principles that apply to plating, things like unity, color balance, asymmetry, repetition, fllow etcYou don't have to be master artist to become good at plating artfully, you just need to be intentional with thinking about what you're putting down and how to make it look good, and eventually you'll intuitively get better if you and others are honest about your results. You don't need to take it super seriously, just think about what you do.If you went through the time of cooking a proper meal then the plating aspect is probably only going to take like 3% of the time it took to make the food anyway so it's not much work to make the food you cooked look nice for the people eating it.
>>22061930It's called the waiter tax
>>22061109Hate to break it to you but "aesthetic" has become a standalone word that you can use like that in modern times. Language evolves you ignorant cunt.
>>22061167>>22061930i don't like this
Do you ever plate your fast food?
>>22061958No but I plate my hot dogs and frankfurters which is close to fast food
OP picture is pretty but uninviting which I personally believe is a cooking sin. Food should look like it wants to jump into your mouth, like it takes zero brain cells to eat it, so putting parmesan chips horizontally and in a a sauce in a way that forces you to cut it up with a knife and eat the chip with fork and knife, it looks bothersome and unintuitive. This should be considered when plating. Keep finger foods, fork and knife foods and chopstick foods separate.
>>22061955I kinda love this. You just know it's a flavor bomb.
>>22061958Never, it ruins it for me
>>22060087Wow, this is fantastic. It's a bridge connecting one side of the plate to the other and there are lily pads in the "water".>>22060131A flaming tornado. Awesome.>>22061167>>22061930lmao Candy wrapper perogis.As! As all around!
>>22061167>>22061930>no michelin star: :||||>1 michelin star: :OOOJust wait until they have three stars. Then you'll get one fucking ravioli for your $500 plate fee and be glad to have it.
>>22061958>tell the cashier your burrito's plating is not artistic enough to justify the $2.49 charge
>>22060087I've been looking for a good professional book specifically on plating and decorating food.Anyone had a suggestion? You don't have to provide a torrent or anything, but a name would be nice.
>>22063315>nigga thinks people who's hobby is something as thonic and vulgar as food read booksNo but there are a few youtube channels that talk about it or that simply do plating well.Bruno AlbouseFrench Cooking AcademyJules CookingChef MajkTish WondersDining Fables (he took money from Israel to promote some jew hack, be warned)And many more.But first and foremost just learn to cook reliably well. These mushrooms are adorable btw.
>>22061958No I use the bag it comes in as a plate. Which is the proper way to do it!
Menacing beetroot
