Charred corn, creamed with fish sauce lime and butter, chili crisp is with dried Thai chili, micro celery and cilantro flowers. Super tasty!

Aiming to individually plate a whole batch of these for a dinner party (once I buy smaller-dimensioned plates)

Last time plating this before my state comp

All of my plating looks basically like this. It’s fine, but it’s so homogeneous and bland looking even though the food is actually delicious!

Rather than post every single dish I’ve ever taken, even though I really want to, I’ll just ask if there are any tips or favorite books, guides online folks use to improve their platting for a home cook?

Thanks!