How to get better at visual design with desserts (both plated and bakery-style)?

Over decades, it seems that there has been this evolving body of knowledge surrounding plating and presentation, which can only be absorbed fully, if you've spent several years at a high-end bakery or fine dining restaurant (swooshing a sauce with the back of the spoon, quenelles, 3-dimensional whitespace, etc.).

I'm an aspiring dessert artisan, and I'd like to get up to date on those principles, approaches, and techniques, without having to squirrel my way into the fine-dining lifestyle.

Instagram and pictures in cookbooks are great for inspiration, but I feel like I would improve faster by understanding thought process/vocabulary, than from analyzing finished products.

Any suggestions/advice/resources? (Most visual design books are too general imo)