The pumpkin puree made just so I can try the spoon spread thing. I considered putting the Duck onto it, but I feel like it would’ve just covered it anyway.
Could’ve used herbs to decorate but didn’t have any.
Carrots lost their colour (tips appreciated) when I blanched them. They were supposed to be a nice deep rich purple and bright orange.
Cooked mushrooms, pureed and added truffle oil and cream. Pumpkin has some acidity added.
Thin_Locksmith6805
What is your technique with the puree? Made a butternut squash/pumpkin puree for Thanksgiving as a “shot” during dinner. It came out too thick, strained it, and added more stock. Nice dish! Bon Appetit!
cash_grass_or_ass
the pumpkin smear is too far away from the rest of the food, and it’s drawing attention to the negative space in the center of the plate. if i were plating it, i would move the puree close to the center, and just off center by an inch. also the rest of the food i would move 1 inch closer to the center.
it’s perfectly ok to put food on or adjacent to puree smears. in fact that’s what most chefs do to increase synergy. i would go as far as to say putting a puree smear arbitrarily on the other side of the plate is bad plating design. it’s using the puree for the sake of using a puree, and offers little value to the overall aesthetic. having nothing but white space arguably would be a better design choice than to have a smear isolated from the rest of the dish.
other than that, everything else looks great and professional level.
3 Comments
The pumpkin puree made just so I can try the spoon spread thing. I considered putting the Duck onto it, but I feel like it would’ve just covered it anyway.
Could’ve used herbs to decorate but didn’t have any.
Carrots lost their colour (tips appreciated) when I blanched them. They were supposed to be a nice deep rich purple and bright orange.
Cooked mushrooms, pureed and added truffle oil and cream. Pumpkin has some acidity added.
What is your technique with the puree? Made a butternut squash/pumpkin puree for Thanksgiving as a “shot” during dinner. It came out too thick, strained it, and added more stock. Nice dish! Bon Appetit!
the pumpkin smear is too far away from the rest of the food, and it’s drawing attention to the negative space in the center of the plate. if i were plating it, i would move the puree close to the center, and just off center by an inch. also the rest of the food i would move 1 inch closer to the center.
it’s perfectly ok to put food on or adjacent to puree smears. in fact that’s what most chefs do to increase synergy. i would go as far as to say putting a puree smear arbitrarily on the other side of the plate is bad plating design. it’s using the puree for the sake of using a puree, and offers little value to the overall aesthetic. having nothing but white space arguably would be a better design choice than to have a smear isolated from the rest of the dish.
other than that, everything else looks great and professional level.