Hastiness. What a great way to fumble greatness. In a rush, we often skip crucial steps, leap before looking, use incorrect knives to chop chives, and don't edit pictures properly because we were too excited to show everyone. But hindsight, oh, it is wonderful. It will tell you all the things you could have done better. You just have to hope you have the time to learn from the mistakes you made and improve. You also have to hope others understand and continue to help you grow.
Here is the full photo session including some extra macro shots from my recent chuck eye steak and port wine sauce dish. I see now that my chives could use more refinement and perhaps the touch of a gyuto instead of a sujihiki. Thank you again for all the kind words and, more importantly, the critical eyes and constructive criticisms that will help me be a better chef and photographer. Thank you all for helping me grow.
by wilddivinekitchen
3 Comments
Is this plate part of a multi-course menu?
I only ask because I’d like to have more broccoli if this was a standalone entree.
Composition wise, I really enjoy it.
It looks like the plate is rich and satisfying.
I don’t have any notes. Give to me please
I don’t like the broccoli being stem up. It’s not bad, just not how I’d plate it. If it were me, I’d tuck the broccoli stem under the steak, creating a rise in the steak, with the top of the broccoli nuzzled next to the potatoes. Better yet add a little more broccoli. It is lovely, tho.
Something about the verticality of everything but the steak doesn’t sit right with me. Like you’re way too impressed with the preparation of the potatoes or something. It makes the steak look like a flat splat of stuff on the plate.
Everything is fighting each other in this composition