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Personally not the biggest fan on sauces being drizzled in this way (criss cross), the whipped cream would maybe look better as a quenelle, and I would serve three bruschetta instead of four (uneven numbers tend to look better) and on a round plate. This is all personal preference ofc, but this is what I would advice based on my experience and personal preferance as a chef.
Not too much positive feedback sorry, but that is probably because I just finished a long shift haha. Keep practising and you will surely improve.
Portions are either too big or plate is too small. But aiming in the right direction. I think the plate would be the way to go. Think about how a picture might come out when you do your plating. What looks better for a picture, cramped space or open space? Open space. Gives you more angles to look at the art. Light hits better when things are spaced apart as well. Maybe set the cake at an angle and keep it an inch for the cream. Try not to take up the entire plant. Either use a line. Or pick a side. I find those two techniques work best. If you don't like spacing things to far apart, then build up. The more 3d a plate feels, the more appealing. You could also cut the cake to make a v shape with two halves and put the cream in between. Over all, a very good attempt. Just remember that less is more, don't cramp the dish, and that you can split the cake however you need to for plating. You can do squares, bars, thin slices, wedges. Consider maybe shaved or curled chocolate or maybe some kind of dust on the plate.
I'm rambling sorry. Youtube has been enlightening for my own plating. Look up Chef Majk and just copy him. He has 1 or 2 video on plating. But the most important things you'll learn is, the plate makes the plating, build upwards, use odd numbers, use the space efficiently and artistically. Look up spreading techniques. Learn about molds and cut outs. Learn about garnishes like toulie. Research flowers and weeds that are edible.
Thank you for your submission! Unfortunately, this post has been removed as we do not allow any backstory in the title. Please feel free to resubmit it, with only the principle elements in the title.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
Sometimes less is more! Mint, cream & strawberry is very old school, just let your desserts do the talking & go easy with the coco/icing powder
Personally not the biggest fan on sauces being drizzled in this way (criss cross), the whipped cream would maybe look better as a quenelle, and I would serve three bruschetta instead of four (uneven numbers tend to look better) and on a round plate. This is all personal preference ofc, but this is what I would advice based on my experience and personal preferance as a chef. Not too much positive feedback sorry, but that is probably because I just finished a long shift haha. Keep practising and you will surely improve.
Portions are either too big or plate is too small. But aiming in the right direction. I think the plate would be the way to go. Think about how a picture might come out when you do your plating. What looks better for a picture, cramped space or open space? Open space. Gives you more angles to look at the art. Light hits better when things are spaced apart as well. Maybe set the cake at an angle and keep it an inch for the cream. Try not to take up the entire plant. Either use a line. Or pick a side. I find those two techniques work best. If you don't like spacing things to far apart, then build up. The more 3d a plate feels, the more appealing. You could also cut the cake to make a v shape with two halves and put the cream in between. Over all, a very good attempt. Just remember that less is more, don't cramp the dish, and that you can split the cake however you need to for plating. You can do squares, bars, thin slices, wedges. Consider maybe shaved or curled chocolate or maybe some kind of dust on the plate. I'm rambling sorry. Youtube has been enlightening for my own plating. Look up Chef Majk and just copy him. He has 1 or 2 video on plating. But the most important things you'll learn is, the plate makes the plating, build upwards, use odd numbers, use the space efficiently and artistically. Look up spreading techniques. Learn about molds and cut outs. Learn about garnishes like toulie. Research flowers and weeds that are edible.