One thing I have a difficult time with, is plating. When I come up with a dessert, creating the dessert and all of its components is the easy part. I have a hard time behind the artistry and design aspect when it comes to plating it. Does anyone have any tips or suggestions as far as how to design a plated dessert and how to find your personal style and technique? I am always looking at what other chefs are doing for inspiration, but I feel it doesnt come quite as naturally for me.