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Stefano Muscariello posted an update
Level:
Scoolinar
Second experiment with Chef Tobie’s “Fundamentals of Plating”
Lana Mihajlović, Maloles Muñoz and 8 others5 Comments-
Level:
Scoolinary Team
i Chef! 👋 You’re clearly sharpening your eye with this second experiment from the Fundamentals of Plating course.
The structure of the dish is clean and well-controlled, and using a ring mold for the rice brings strong visual order. The color contrast between the black plate, red peppers, and fresh green basil is striking and effective. The quenelles of cream or purée add rhythm, though you might experiment with a different piping tip—perhaps a closed star or plain round tip—or play with size variation to avoid a layout that feels too symmetrical or predictable.
What types of elements or techniques would you like to master next to take this style of plating to the next level?
If you’re ready to keep refining your technique, these two courses will complement your journey perfectly:✨Introduction to Plating https://www.scoolinary.com/courses/introduction-to-plating
✨ Plating Techniques https://www.scoolinary.com/courses/plating-techniques
Both will give you more tools to explore height, shape, and texture. You’re on a great path—keep it up! 🙌
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Level:
Scoolinar
@Sussan Estela Olaya Thanks for the reply. I used cream cheese. I will be attending those classes soon!
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Level:
Scoolinar
It looks amazing!!!! Congratulations
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Level:
Scoolinar
Thank you Orsolya! 🙏
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Level:
Scoolinary Team
Hi Chef Stefano! Thanks for sharing your second experiment with Chef Tobie’s course!
Your composition shows clear intent: the centrality of the rice dome, the framing with red peppers, and the cream dots add rhythm and contrast. The matte black plate works very well to highlight both the textures and colors.👏What has been the biggest shift in your approach to plating since starting the course? We’re looking forward to seeing how you keep evolving through practice and precision!
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