r/Plating

I seared garlic herb chicken and cooked quinoa in chicken broth and added carrots, onions, garlic, lemon and lemon zest. I also used the dropping from the chicken as a sauce. (Not really a sauce but I kinda just put it there for flavor since it tasted really good).

I have been noticing more food being presented on broken(?) plates. I know of kintsugi but this is not even making the plate whole before the professional photoshoot. Cant seem to find the correct keywords to discover more. Anyone knows what this trend is called?

Weeknight dinner. 1 attempt.

Trying to practice making everyday Korean food look a little more composed. This is all store-bought, japchae, a mandu, and some kimchi, so the focus was purely on plating.

I always find Korean food a bit tricky to plate in a “classy” way without making it feel too forced or losing that generous, casual feeling it usually has. Would love any feedback on composition, spacing, etc...