I’m an amateur home cook with no formal culinary training, and I’m trying to improve my plating and presentation. I’d really appreciate some honest, constructive criticism and advice on how I could make this plate look more refined.

Pecan and Coconut Streusel, Fresh Orange Slices, Whipped Cream, Dash of Cinnamon, Rosemary from the Garden (which I know isn’t very edible but its fragrant and adds a comforting aroma that is definitely a part of the dish)

Is my plating too familiar and run-of-the-mill?

Top to bottom: Vanilla meringue sticks, Coconut & lime sorbet, Lime jelly with grated lime zest, Cream cheese mousse, Coconut sago sauce

Came up with this dish because my girlfriend wanted scallops for dinner. Looking for suggestions on how to plate it in the future.

Todays lunch special

Skin was the star

How would you plate something like this? It’s for a Christmas menu

Chocolate entremet
Chocolate sponge
Chocolate and coffee mousse
Chocolate biscuit
White chocolate ganache
Chocolate mirror glaze

Just another crudo in a sea of crudos but this turned out very delicious.

Porchetta, garbanzo bean pure, roasted eggplant, pan grattato and chimichurri. Todays lunch special.

i should have known that if ribeyes were only 79DKK they’d look like shit, so I hid them a bit, but I kind of like it and this was for a test anyway ?

The prickly pear gazpacho from a few days ago inspired me to put this together. Great idea to whomever posted that! The tuile is dyed black, it’s not burnt. Also there’s white miso marinated cucumber that I forgot to put in the title.

Hudson valley duck breast, duck fat potato hash, wilted Swiss chard, burnt honey

• Tartare: tomato, strawberry, shallot, habanero, serrano, chive, shallot and mint.
• Garnishes: chevre gel, basil gel, cracked pepper, micro-basil, micro-mint and chive blossom.
• Sauced w. white balsamic vinaigrette.
• Dusted w. tomato skin powder.
• Focaccia crostini.