Explore Plating, White Beans, and more!

Pulpo rebozado al estiló chino acompañado de crema de tofu de caraotas blancas y limón momiji oroshi y mostaza. Chinese-style batter accompanied tofu cream of white beans and lemon mustard momiji oroshi and octopus. @alejosequera_  #SOMOSMAS  #cocineros_venezolanos #ComidaVenezolana #chefstalk #chefsofinstagram #gastroart# #food #foodporn #theartofplating #foodphotography #foodart  #InstaFood #dailyfoodfeed #culinarychefsportal  #truecooks  #foodstarz  #eeeeeats #feedfeed #heartandstomach…

Pulpo rebozado al estiló chino acompañado de crema de tofu de caraotas blancas y limón momiji oroshi y mostaza. Chinese-style batter accompanied tofu cream of white beans and lemon mustard momiji oroshi and octopus. @alejosequera_ #SOMOSMAS #cocineros_venezolanos #ComidaVenezolana #chefstalk #chefsofinstagram #gastroart# #food #foodporn #theartofplating #foodphotography #foodart #InstaFood #dailyfoodfeed #culinarychefsportal #truecooks #foodstarz #eeeeeats #feedfeed #heartandstomach…

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

6 Tips for Plating Your Dishes Like a Restaurant Chef

Sweet water pike grilled with summer cabbage by Rene Redzepi

The Art of Plating: Where Food and Design Meet

Sweet water pike grilled with summer cabbage. From Noma Star Chef Rene Redzepi

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

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.

Mini-menu starters. From left to right: 1. Room temperature stone: amuse-bouche – 2. Chilled stone: Minced vegetables with trout roe – 3. Room temperature stone: Tomato gazpacho – 4. Hot stone: Fish croquette – 5. Warm stone: Beef gelée – 6. Cold stone: Not too sweet macaron by chef Noriyuki Hamada of Bleston Court Yukawatan from Japan

The Art of Plating: Where Food and Design Meet

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