5 COLOUR Theory HACKS | Unlock the PLATING SECRETS of Michelin Chefs

[@servebrunch]

You're creating very valuable content. I pray that more people will see the value of your content. Your channel is underrated.

[@diningfables]

Thanks so much and I really appreciate you taking the time to comment! So pleased you have found the content useful 🙌

[@tanyaromero4517]

Wow, this is the secret to a dish presentation. I'm glad to see this video.

[@diningfables]

Thanks for taking the time to comment and I’m so pleased you enjoyed the video 🙌

[@jonthealth9187]

thanks so much for this video! I'm largely on facebook, I'd love to share today's dish sometimes I do instagram as well. I'm taking my first stab at ceviche and incorporating some different sauces and a puree I'm still formulating the idea in my mind

[@diningfables]

you are very welcome......hope it helped. You should join us on the private FB (link in description or bio, I think) if you want to share it. I love ceviche, its always so fresh and colourful 🙌

[@robbiegarlick6691]

Great tips! This is honestly my favorite channel on KZbin! 🎉

[@diningfables]

Well, that is honestly the nicest comment I’ve had on my channel. Thank you so much, it really help me to keep going to hear that 🙌

[@PeterEgede-cm6ie]

Great tips! Can you go over garnishes? Specific greens, edible flowers, etc. Love the content

[@diningfables]

Thanks so much for watching and your comment. This is a great idea, I’d put together an outline for a video like this a while ago but never got around to it. I’ll try and dust it off and see what I can do. Cheers 🙌

[@justinstuck8312]

Thank you for the tips!

[@diningfables]

My pleasure, I'm so pleased you found it helpful. Thanks for taking the time to comment, as a small channel it really is much appreciated 😃

[@nickygentle9246]

This is fascinating

[@diningfables]

That’s very kind, thank you 👍

[@kiselakobasica5867]

This changed my perspective on plating collors. Ok so tummorow im going make a complex lunch based on your videos and lets see how it goes. I've got some beef tongue and sweet potato. Im going to make a rich consomme from the tongue. I'm still thinking about the rest of the dish as far as colors go.

[@diningfables]

wow, this is amazing and so pleased it'll help you put colour theory int action. Let me know how it goes 🤞

[@kiselakobasica5867]

@@diningfables Hey! I posted a video on my channel so you can see it. If you can tell me how it looks to you and what do you think about it. Tell me only the truth. What can i improve? What collor of the plate shoud've i used? I have gone in pretty simple collors, shades of orange,brown and green.

[@diningfables]

Firstly, congrats on starting a channel I know how much much work goes into making food videos. My first thoughts are that the story or narrative of your dish is a bit confusing. It looks like you want to plate a fine dining dish but the size and scale of items on the plate look like they’d suit a more modern rustic approach. I would suggest either a smaller more precise scale on that plate or keep the scale the same but find a more rustic, homely, textured plate and go for a rustic approach. My other thoughts were, maybe use a different colour carrot (perhaps purple, if you can find them) to create contrast from the sweet potato. I really like that you added the green chive oil to the consommé, it really made it pop. But if you want it more precise approach, is there anyway to thicken it or try a different sauce so the oil stays under control and doesn’t float away. I really hope this helps and good luck with the channel. Thanks for getting involved! DF

[@kiselakobasica5867]

@@diningfables Thank you for your honest review. I agree with all of your points, they are true tbh. Right now im going out of my confort zone of plating and kind of playing with my creativity and i dont have any good plates to plate on. Only white plates that are from my grandpa. Lol. I just ordered some more modern plates today. Right now i see that my tools are realy limiting me to create a nice dish. Im also limited with different types of food, i live in a town with a population of only 3k people. But thats not going to stop me from improving. As for my channel i allready posted like 10 dishes on Facebook,gronda and instagram. I only posted on yt for you to see it. Again its good to get some feedback about this because i mostly judge my food and i only learn from the internet right now. You took the time out of your day to give me some nice advice and i realy appreciate it. Im going to work on this right now. Have an awesome day/night man!

[@diningfables]

You are welcome and I think its great to get out of your comfort zone, I certainly have with my channel, as I never wanted to appear on camera, but the more I do the easier it gets. If you've not already, you should check out Philip Leomine channel and definitely his FaceBook group called Cooking Creators as its a really good community of food creators with help and support. Good luck

[@PseudonymAliase]

This is why they use glue instead of milk in cereal commercials. Yum! I love glue!

[@diningfables]

Yeah, they do some crazy stuff 🤣

[@PseudonymAliase]

​@@diningfableshahaha!