Live Webinar Program
Food Plating & Presentation
Six structured modules covering the geometry of composition, sauce rendering, and real-time critique. Each session runs live with a working chef, not a slide deck.
What the Program Covers
6 ModulesPlate as a Canvas
Negative space, focal points, and how the rim changes the viewer's eye movement. Applies to both round and rectangular plates.
Sauce Placement Logic
Quenelles, dots, smears, and pools — when each works and when it distracts. Viscosity and temperature affect outcome.
Height Without Instability
Vertical builds look dramatic but collapse in transit. Learn how professional kitchens maintain structure from pass to table.
Colour Contrast in Plating
Warm and cool tones on the same plate, and how garnish colour communicates freshness. Works with seasonal ingredient shifts.
Photography for Social Proof
Natural light, angles, and small surface adjustments that make a dish photograph differently. No studio equipment assumed.
Live Critique Session
Submit your own plating photos before the session. Instructors review three to five examples live with the full group.
Who Teaches
Darya Petrenko
Lead Plating InstructorWorked pastry at two Michelin-listed restaurants in Kyiv and Warsaw. Focuses on dessert architecture and controlled symmetry.
Solange Brandt
Savoury Plating SpecialistTrained in Lyon, currently consults for restaurant openings on menu presentation and plating standards. Brings speed and consistency to the sessions.
Yeva Marchuk
Food Styling & PhotographyTen years in editorial food photography across print and digital media. Covers Module 5 with a focus on practical, replicable setups.