I teach chefs to sell more — through plating. No trends. No guesswork. A system that lets food speak. A dish should sell itself — not need a manager.Kitchens aren’t for guessing — but clear choices. 🎯 For chefs who want plates seen — and paid. Learn more:

Two dishes, one smile — both plated to impress. The first look always speaks the loudest. That’s the kind of strategy I teach chefs:.not how to decorate,.but how to sell — with the plate.

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One like. Not from a random passerby — from Peter Brown. Someone who knows how to read between the lines. I’m not chasing numbers.I care about real contact. If someone whose work deserves attention notices mine — I’m doing it right. Plating is a language. Today, it got a reply.

Some chefs praise flavor. Some live by it.When one of them says:.“This is how it’s done” —.you don’t brag.You get back to work. I teach plating that respects taste. No tricks. Just clarity. For chefs who want their food seen. #plating #restaurantstrategy.

No tricks. No trends. Just flavor, clarity, and fire. What @MichaelsCoDub plated last week? .That’s not styling. That’s real plating — the kind that sells itself. I teach chefs how to do exactly that.

Every unforgettable plate follows a system. Not trends. Not luck. 📐 I teach chefs how to build visuals that sell — every day. Learn it here → #plating #cheflife #restaurantstrategy.

👏 Michelin noticed. That’s what I teach. 📚 Learn plating that sells → #plating #cheflife #restaurantstrategy.

💡This dish doesn’t rely on the bowl or background. It stands out through contrast, clarity, and intent. That’s strong composition:.👉 food that looks confident — anywhere you place it.

🟢 Matcha green is the main — raw, fresh, natural. 🔴 Rhubarb red is the support — it ignites the green and draws attention. ⚡️The white cracks? A highlight — catching the eye.

📍This isn’t ice cream or a crispy tuile. It’s custard — pale, soft, and naturally unphotogenic. But look how it’s plated: built like a character, not a backdrop.

🎯 How plating turns humble custard into a visual statement.From a @MichelinGuideUK's feature: rhubarb & matcha trifle by Plates London.

I saw it in the fish line, the leaf hold, the silence of the sauce. We grew up in the dark. Time to plate with the lights on. 🔗 #plating #cheflife #realchefs.

“Yes, Chef. Behind. F*#k. Hot.”.That’s the first language we learn. But there’s another — the one no one taught us:.the language of presentation, of decision, of desire. @chefjamesoakley speaks both.

Ingredients don’t sell. 📣 Presentation creates desire. You’re not selling shrimp. You’re selling “I want that one.”. Plating isn’t decoration. It’s the language of decisions. Speak it fluently:. #plating #restaurantstrategy #cheflife.

Same ingredients. Same price. Better result. Chicken livers: once “homestyle” with caramel shards. Now: pâté with toasted brioche. 🟠 25% lower cost.🟢 5x more orders.Plating is strategy — not decoration. More results:

Never crowds the plate?.That’s a choice — and a rare one. In a world of overcomplication, Robby Cook’s omakase feels like a lesson in restraint. Focus is flavour. Precision is beauty. That’s why it works. #platingmatters #chefmindset #attentiontodecision.

A garden, a chef, a season — that’s enough for a revolution. Raymond Blanc shows once again: taste doesn’t shout. It speaks.

A plate isn't a canvas. It's a decision. Good plates sell. Bad ones get ignored. Plating is not decoration. It's how your food is seen — and chosen. I built a system for that.

You don’t educate the guest. You seduce them. Good plating doesn’t need explaining. It needs desire. That’s what sells. Do it right:. — PLATING THAT SELLS.

I teach chefs how to build plates that sell — not once, but every day. This is not styling. It’s a skill. Your guests feel it before they even take a bite.