hi chefs! this is my first-ever attempt at nice looking plating.
this is a sliced harissa honey chicken thigh with roasted baby potatoes, asparagus, and carrots over a harissa garlic yogurt sauce
i had a tiny oil drip in the center of the plate that i tried to wipe up that was stubborn – this particular plate didn’t wipe easily and i will take that into consideration when using it again
please give me all of your constructive feedback, i would love to learn and improve! thanks!
by nominimums
4 Comments
Why did you choose to make it look like a wreath?
fwiw i like the ring. i do it often. my one edit would be to arrange the sliced chicken around the whole thing like the other components. otherwise, it looks great!
I think there’s a conflict between food quality and presentation style. So the food is bistro style but I can see you’re trying to plate it as if it were more fine dining. I think if you really want to nail the fine dining style plating you have to remove the quantity of roast veg or chicken (plus cut the roasted potatoes in half). Maybe use 4 thicker slices of chicken, 3 mini potato halves, 2 carrots, and 3 asparagus heads. I also think presentation side should be with the protein on the left hand side not the top of the plate
Midsommar vibes. Pair it with a herbal (faux) hallucinogenic herbal cocktail. (Chartreuse is tasty)