Wilted spinach, blistered cherry tomatoes, fresh mozzarella, crumbled prosciutto, dark pomegranate balsamic glaze. I am a culinary student and this is for my final as one of my seven courses l. We are shooting for contemporary and a few ounce portion size per course. Any feedback will be appreciated.
by Opposite-Choice-8042
6 Comments
You should plate on white china, I can’t really see the food.
Looks tasty and I’d eat the heck out of it, but I’m not sure about the amount of vinaigrette or the way it’s puddled there. Looks like an unappetizing brown pudding, and the dots of balsamic glaze are kinda like eyes. Maybe toss the lettuce in the vinaigrette before plating and then don’t add extra? Or have a small pour-over amount in a separate container?
Always avoid plates with patterns if you can.
Needs more leaves and less puddle.
It’s a good start.
I don’t see blisters. I’d cut the tomatoes and maybe blacken the flat side on something very hot quickly.
As an amateur, I’m not really sure what the balsamic glaze is adding here. There’s already a ton of salt and acid in the dish.
I mean this with absolutely no disrespect, but that brown puddle of liquid is giving some serious vomit vibes. I don’t think this looks appealing in the slightest :/
The idea in the past is that the vin has bacon in it and all of the dressing is served warm. It wilts the spinach.
You don’t want your kitchen to have to do 3 or more steps for a salad. You don’t want to make your pantry position have to communicate with the rest of the kitchen in a rush. Hot bacon vin is applied by the expo or exec at the moment it’s ready.