I'm learning to plate for a school project and would love some feedback on what I can do better and what worked here. I was just trying some different things out. Thanks!!
by AcadiaJazzlike7000
2 Comments
mecutgud
Unless you’re trying to showcase a sear or the temp of say a steak or duck, not putting the sauce on the meat is unnecessary. Also proteins are often better sliced to showcase knife skills and be more approachable to the customer. The rice could be more uniform by using ring molds and the dots of sauce look amateur and unconfident due to their uniformity while still being a bit sloppy. I would watch this YouTube video for some information on how to make this more appealing because you need to think about plating in a different way but good luck and good effort https://youtu.be/YPCM1hG1h3E
PurpleTeaSoul
I like the thought of the black plate however the way it looks smudged I would try a different color.
2 Comments
Unless you’re trying to showcase a sear or the temp of say a steak or duck, not putting the sauce on the meat is unnecessary. Also proteins are often better sliced to showcase knife skills and be more approachable to the customer. The rice could be more uniform by using ring molds and the dots of sauce look amateur and unconfident due to their uniformity while still being a bit sloppy. I would watch this YouTube video for some information on how to make this more appealing because you need to think about plating in a different way but good luck and good effort https://youtu.be/YPCM1hG1h3E
I like the thought of the black plate however the way it looks smudged I would try a different color.
Perhaps slice the chicken.
Have your ingredients touching.