Line cook said it was perfect and that my comments were harsh told him let’s see what Reddit thinks, if y’all approve it’ll make the menu
by The_Senor_Gatt0
14 Comments
StopNowThink
Not a chef, but based on what I’ve seen around here, I’ll expect you’ll receive comments like: – it looks thrown together – too spread out, try to go vertical with it – sauces spread on the plate like that are soooo 2010 – odd numbers are best. Either 1 piece of meat or 3
One-Helicopter3752
Three of the ingredients in the dish match the plate color, that’s a no no IMO. It also needs a contrast pop somewhere in there.
Cocobro_DaddyYi
Not sure where you are located but Spring is beginning. This plate screams fall/winter.
dunimal
You watch 2024 plating trend videos ever? I think it’s worth your time.
You at all acquainted with composition, color theory, art basics? It will help you by leaps and bounds.
RileyBean
Individual components look and sound good – I’d want to order it. However, my first impression was that someone already ate off this plate.
TwoTon_TwentyOne
That dish is gonna be cold before it hits the table.
nshait
Well now you have to tell us what your comments were! Purée looks chunky, don’t like the separated protein pieces, fennel looks both dry and raw, random hazelnuts are random, sauce is messy in an unappealing way. Needs a pop of color.
Hadrians_Fall
It sounds like a tasty dish, but the balance is off. I’d perhaps go one piece of venison or slice it.
jackson-------------
Looks okay but I would prefer some micro-greens on top for color.
therealdxm
I’d gladly pay for that, but as others have said, adding some color contrast would be a good idea.
mikki6431
Sorry I’m sure it’s good if you’re rich but I am poor give me a steak and potato any day
cheddarbunnies69
That puree looks so gritty
Amyjane1203
Some may say plating is too messy but I enjoy something about it. However the puree looks like grits and the ratios seem a little off.
New plate color may also be in order because you do have multiple very light colored ingredients. Or could you try plating completely differently, in a way that doesn’t have beige-directly-on-beige?
I’m *here* for that wine poached pear! I want to love the hazelnuts bc….well I do. But I can see where someone else said it seemed random and not needed.
ThinkAndDo
Sorry, looks like the venison was dismembered directly on the plate.
14 Comments
Not a chef, but based on what I’ve seen around here, I’ll expect you’ll receive comments like:
– it looks thrown together
– too spread out, try to go vertical with it
– sauces spread on the plate like that are soooo 2010
– odd numbers are best. Either 1 piece of meat or 3
Three of the ingredients in the dish match the plate color, that’s a no no IMO. It also needs a contrast pop somewhere in there.
Not sure where you are located but Spring is beginning. This plate screams fall/winter.
You watch 2024 plating trend videos ever? I think it’s worth your time.
You at all acquainted with composition, color theory, art basics? It will help you by leaps and bounds.
Individual components look and sound good – I’d want to order it. However, my first impression was that someone already ate off this plate.
That dish is gonna be cold before it hits the table.
Well now you have to tell us what your comments were! Purée looks chunky, don’t like the separated protein pieces, fennel looks both dry and raw, random hazelnuts are random, sauce is messy in an unappealing way. Needs a pop of color.
It sounds like a tasty dish, but the balance is off. I’d perhaps go one piece of venison or slice it.
Looks okay but I would prefer some micro-greens on top for color.
I’d gladly pay for that, but as others have said, adding some color contrast would be a good idea.
Sorry I’m sure it’s good if you’re rich but I am poor give me a steak and potato any day
That puree looks so gritty
Some may say plating is too messy but I enjoy something about it. However the puree looks like grits and the ratios seem a little off.
New plate color may also be in order because you do have multiple very light colored ingredients. Or could you try plating completely differently, in a way that doesn’t have beige-directly-on-beige?
I’m *here* for that wine poached pear! I want to love the hazelnuts bc….well I do. But I can see where someone else said it seemed random and not needed.
Sorry, looks like the venison was dismembered directly on the plate.