Was Michelin star chef for 2 years but never got to plate
by No-Perspective-2661
3 Comments
Al_lufffy
Can you explain please what is this though?
spandexvalet
First one, that meat needs work. Second one doesn’t make sense at all. Thanks for the food but if you’re trying to tell me story, I don’t see it.
SilkyPatricia
Take your time. It all seems a little rushed, forced and clumsy.
– remove the puree and onion from the top of (what I assume is) the fondant. – the broccoli is not trimmed in an appealing fashion so take it off the meat. – your puree needs to be a better consistency and a much smoother pipe onto the plate, – meat needs a better sear – sauce needs to be reduced a little further and monté in some butter.
I think you need to go back to the drawing board with this. It needs refined and all the aspects need more time dedicated to their execution. You may have worked at a Michelin restaurant but this food is more gastropub.
There’s also a big distinction between being a ‘Michelin star chef’ and a chef who works at a restaurant with a Michelin star.
Good effort and doing efforts like these is a great way to learn. I’d spend a little more time getting the basics right.
3 Comments
Can you explain please what is this though?
First one, that meat needs work. Second one doesn’t make sense at all. Thanks for the food but if you’re trying to tell me story, I don’t see it.
Take your time. It all seems a little rushed, forced and clumsy.
– remove the puree and onion from the top of (what I assume is) the fondant.
– the broccoli is not trimmed in an appealing fashion so take it off the meat.
– your puree needs to be a better consistency and a much smoother pipe onto the plate,
– meat needs a better sear
– sauce needs to be reduced a little further and monté in some butter.
I think you need to go back to the drawing board with this. It needs refined and all the aspects need more time dedicated to their execution. You may have worked at a Michelin restaurant but this food is more gastropub.
There’s also a big distinction between being a ‘Michelin star chef’ and a chef who works at a restaurant with a Michelin star.
Good effort and doing efforts like these is a great way to learn. I’d spend a little more time getting the basics right.