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Looks great my dude. I highly recommend learning some of the basic photo editing techniques for smartphones. Most phones have software included to adjust the warmth of a photo, but Snapseed is an app that I've found works great for food photography.

There’s a few things that immediately come to mind with this plate.

The cook on the pork looks alright but the cut is super scrappy and not really presented nicely either. Simply stacking the cuts with a slight overlap and uniform cuts would improve that tenfold straight away. I’d also maybe want just a touch more of a sear.

Your orange segments need work, you need to use a way sharper knife and cut as close to the pith as possible to keep their structure rather than floppy little cuts like that. I also think I’d swap out the onions for shallots and do whole rings rather than half moons like that as the difference in sizes looks much more deliberate when they’re not cut like that.

I’m not sure how you’ve placed those dots but you need to be waaaay more precise with them. If you take your time and place them very deliberately you’ll have nicer looking results. Also, placing them on a sloping rim when they’re as loose as that just causes them to deform which you can see.

There’s the makings of a good plate of food here, don’t get me wrong, the flavours especially are great. Plating wise though it really does need improving. That being said I’m looking forward to seeing a reworked version of this plate!

e: I’d recommend joining us on our discord too, we’ve got resources there to talk through and develop ideas!

I highly recommend "Culinary Artistry" for the "why" ...

https://www.amazon.com/Culinary-Artistry-Andrew-Dornenburg/dp/0471287857/ref=sr\_1\_12?dchild=1&keywords=plating+food&qid=1624467141&sr=8-12

My reply to another comment on this thread:

I’ve made smoked coconut milk before, I’m assuming it’s the same pain in the ass process, substituting a char-broiler where I used a smoker. Essentially, peel, smoke, blend 320g of the “Smokonut” with 730g water for a couple minutes in Vitamix, strain using one of the most hilariously named products I’ve had to order on Amazon’s

Edit: the 320g coconut is after the coconut is smoked. I shredded what I had left over, dehydrated it for other projects.

I’ve made smoked coconut milk before, I’m assuming it’s the same pain in the ass process, substituting a char-broiler where I used a smoker. Essentially, peel, smoke, blend 160g of the “Smokonut” with 730g water for a couple minutes in Vitamix, strain using one of the most hilariously named products I’ve had to order on Amazon

I got the plates off Amazon, after searching a few stores for something like these and coming up empty handed I caved to overload Bezos.

https://www.amazon.com/dp/B08B4L97D7/ref=cm_sw_r_apan_i_6P8N8KRVVNSW0BZC7CMP

I used the Sicilian pistachios from Brontë, Italy which are bright green as compared to others. Sciara | Chopped Sicilian... https://www.amazon.com/dp/B08Y5XZWJ5?ref=ppx_pop_mob_ap_share . Also I steeped them in the cream and also mixed their powder in the ganache. You can see I was going for that bright green. I try to stay away from food coloring but for this one I did add a touch of green and yellow.

I used the Sicilian pistachios from Brontë, Italy which are bright green as compared to others. Sciara | Chopped Sicilian... https://www.amazon.com/dp/B08Y5XZWJ5?ref=ppx_pop_mob_ap_share . Also I steeped them in the cream and also mixed their powder in the ganache. You can see I was going for that bright green. I try to stay away from food coloring but for this one I did add a touch of green and yellow.

Use one of these to twirl the pasta strands: https://www.amazon.com/Ergo-Chef-Carving-Spaghetti-Twirling/dp/B088KTKG76/ref=mp_s_a_1_6?dchild=1&keywords=Spaghetti+Twirling+Fork&qid=1634525552&sr=8-6 . Anchor the end of the fork with a soup ladle and twirl tightly. Finally, gently lay the noodles on your plate.

I found a couple results searching "tea snack tray removable plate" on Amazon.

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https://www.amazon.com/Serving-Neutral-Finished-FDA-Approved-Stoneware/dp/B01D8VRXS4/ref=sr_1_1

Get a small offset spatula - Ateco 1305 Ultra Offset Spatula with 4.25 by .75-Inch Stainless Steel Blade, Plastic Handle, Dishwasher Safe https://www.amazon.com/dp/B0000VLEU4/ref=cm_sw_r_cp_apa_CqhVAbHTFMK1K A quick motion will always look nice when you're spreading a smooth sauce. You have that appearance of hesitation with the balsamic the way it is...better to center the tomato and mozzarella and just use a spoon to drizzle the vinegar, imo. Tight and not fussed with. The ingredients should be the focus

I would use a clearer plate, something not as earth colored. As to where I get my ideas: everywhere.

I follow food stylists on instagram, I read food blogs, I own around 200 cookbooks that I use mostly for pictures, I go to museums to look at art (important in being how colors work together, specially abstract art, as it tends to be nothing but color).

But you can find inspiration even in the street. There is this great book which pretty much talks about finding inspiration in the street. You don't have to go to that length, but it shows that if you are always looking, you will likely always find.

Good luck!