I don’t really understand this. Are you trying to plate it as like a concept for a dessert at a restaurant? If so, I don’t think you’d serve this many to one guest. I just don’t see how this is culinary plating I guess. I feel like this would be something I’d see someone bring to a holiday party (sorry no offense!)
I think you need to work on technique more – they all vary so much in size and shape and the one in the middle is kind of giving festive dog poop.
I would try to get a little more creative with the shape and intention. Would also incorporate some kind of wet element – curd, coulis, or fresh fruit.
These aren’t perfect but just a couple ideas https://imgur.com/a/imdZeKj and you’d obviously want to plate just what you’d intend to serve to one person 🙂
I guess my main point – like I don’t get too philosophical about food or anything — but I do think there can be an opportunity to develop a narrative or story around your food and the decisions you make when it comes to plating. This feels like you followed a recipe and put it on a plate with some rose petals. I would maybe try to think about the elements you’re using and how you can develop some artistic or creative intention around them. Draft up a couple ideas and use that to drive your vision – maybe spring themed and go heavy on organic elements or something. Anyway, just a thought!
I really enjoy your posts though; I can tell you’re passionate about your craft!
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I don’t really understand this. Are you trying to plate it as like a concept for a dessert at a restaurant? If so, I don’t think you’d serve this many to one guest. I just don’t see how this is culinary plating I guess. I feel like this would be something I’d see someone bring to a holiday party (sorry no offense!)
I think you need to work on technique more – they all vary so much in size and shape and the one in the middle is kind of giving festive dog poop.
I would try to get a little more creative with the shape and intention. Would also incorporate some kind of wet element – curd, coulis, or fresh fruit.
These aren’t perfect but just a couple ideas https://imgur.com/a/imdZeKj and you’d obviously want to plate just what you’d intend to serve to one person 🙂
I guess my main point – like I don’t get too philosophical about food or anything — but I do think there can be an opportunity to develop a narrative or story around your food and the decisions you make when it comes to plating. This feels like you followed a recipe and put it on a plate with some rose petals. I would maybe try to think about the elements you’re using and how you can develop some artistic or creative intention around them. Draft up a couple ideas and use that to drive your vision – maybe spring themed and go heavy on organic elements or something. Anyway, just a thought!
I really enjoy your posts though; I can tell you’re passionate about your craft!
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