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Celeriac and woodruff dessert with marzipan and apple puree by chef @mielcke of restaurant Mielcke & Hurtigkarl from Denmark #TheArtOfPlating

Celeriac and woodruff dessert with marzipan and apple puree by chef @mielcke of restaurant Mielcke & Hurtigkarl from Denmark #TheArtOfPlating

Takazawa Restaurant, Tokyo, Japan...I don't know what the heck this is, but I want it.

Takazawa Restaurant, Tokyo, Japan...I don't know what the heck this is, but I want it.

Fantastic food presentation on a black slates. Culinary training for VIP flight attendants, deals at www.trainingsolutions.ch

Fantastic food presentation on a black slates. Culinary training for VIP flight attendants, deals at www.trainingsolutions.ch

Green prawns from Mooloolaba, served with pickled green strawberries fennel fonds and bitter cress by chef Shannon Bennett. © Vue de Monde - See more at: http://theartofplating.com/editorial/destination-guide-melbourne-restaurants/#sthash.oBnuFynK.dpuf

Green prawns from Mooloolaba, served with pickled green strawberries fennel fonds and bitter cress by chef Shannon Bennett. © Vue de Monde - See more at: http://theartofplating.com/editorial/destination-guide-melbourne-restaurants/#sthash.oBnuFynK.dpuf

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