I have been working on this dessert for about a week but I’m not satisfied with the plating yet. I have the feeling it’s missing something to make it pop other than eatable flowers. All recommendations will help!!!
I know, a black plate would be dope but I'm thinking this looks ok. Maybe more elevation?
(gf) lemon curd, almond sable, candied kumquat, vanilla bean gel, dried meringue, blueberries, naval oranges, and mint
You didn't seem to enjoy the last dish, so here is something a little more carerully plated,hope you enjoy
As for self-reflection: the yellow beet tasted way too strong and overpowered everything else and I forgot to put the olive oil Caviar on top🤷🏿♀️
Had a lot offun again!
Am I starting to get the hang of this plating thing?
Pork was brined for 12 hours, then sous vide for 2.5, cooled, rolled in ground pistachio and seared off in a hot pan.
Amuse, 8 Course Appetizer and 4 course appetiser portions
Tastewise, this dish was incredible
Visually,not so much😅
Anyway hope you can get something out of it ^^
Dry Aged Quail
White Truffle Pomme Purée
Maple Glazed Brussel Sprouts
Blackberry-Bordeaux Sauce
My 2nd Roulade via Gronda- Brian Limoges. Fava and peas courtesy of community garden. Tear it apart beasties.
These were taken with my Nikon z-6 60mm macro with bounce flash.
Hi! This is my first post to this community. I started my first sous chef role at the steakhouse im working, and came up with this special using the product around me. Looking for any feedback, small, big, or harsh. Thank you!
Weekend again, so more homecooked dishes for my partner
I know thy're not the prettiest yet i'm still yearning for criticism 😅
Thank you all for the response so far but i'm thinking of posting this in other subs since my stuff doesn't seem to be up to par with the other people's posts
Anyway Enjoy! We certainly did
Made a dish while on holiday. Had some wild goose filets that I grilled on high heat and glazed with a port sauce. Underneath is a simple salad with an aged balsamic dressing. Topped with parmezan cheese and grilled pistachio crumbs.