My old chef told me once that if I wanted to get really good at quenelles/rocher, I should buy a tub of cool whip and find the right spoon, and off work at home practice over and over again while watching a movie or something. Cool whip works well because it can be cooped back into the tub and reused for this purpose because of all the chemical emulgents/stabilizers.
Mindlesman
And to be completely honest while I love the use of whole herbs as plating elements, and find the elements you used very clean- absolutely no one wants to eat pieces of whole raw rosemary. I’d get dressed down and encouraged to “put that in my mouth” to try the experience.
MrWolfeeee
No on the hail Mary of rosemary trees.
eggo__waffle
Don’t like the rosemary being used, it’s gonna be thrown out anyways … And perhaps a bigger plate for the second pic, it looks too crowded. I think it would look nicer on some sort of board or something
leonardlikespizza_
Nothing on the plate that isn’t edible including but not limited to whole rosemary sprigs and ramekins that being said I’d eat the hell out of both
jadedskink
Pastry looks good, lose the rosemary and the ramekin and find a way to have the sauce on the plate.
Apart from that I see the effort you’ve put in. Chefs like you are the chefs that chefs like me want in my kitchen. Dedication and ambition is like gold
Relevant_Grass9586
Functional garnishes only big dawg. Also a larger plate for picture #2. You need negative space on the plate and shouldn’t be on the rim. Is this fine dining? If not, you can probably get away with it but if so, I would make some changes.
The-Sceptic
If you wanted herbs as a garnish I’d ditch the rosemary and maybe do some fried sage
ButterscotchSmall506
I’m pastry so I’ll offer some advice on the dessert. Smaller ramekin for the anglaise if you absolutely need to use one. Otherwise it can sauce the bottom of the plate itself. The berry coulis is nice and would be prettier/tastier if the dots were more dramatic and pronounced. Nix the powdered sugar, add another piece of bread pudding, offset the two pieces, balance the pears on top of them. Quenelle is sloppy and just redundant with the anglaise, nix it.
Try thinking about how things eat. You want to sink your cutlery into something that is brimming with flavor. That’s not going to happen if you’re shy with your components.
Nix the torn mint. No torn mint.
Beautiful bake on the pie.
PappaWoodies
I would use a shiny metal coffee creamer with a handle or a sauce boat for the dessert instead of the ramiken
meltellsall915
Strategic leaf placement is a must! Don’t just sprinkle, then you get weird clumps
EchoPhi
Get rid of the rosemary sprig. Other than that pretty solid.
Practical_Grocery_35
The steak looks overdone and what is the white stuff on it ? Coke ?
Direct_Attention_602
One looks like a busted FUPA and the other a looks like Kentucky after the tornados this week.. I’m sorry no advice other than try again, and Less is more
Marilyn1618
I love the plating, but the plates itself give off a ‘dining at Ikea’-feel. I’d like to see the second dish on a bigger and teal plate!
Impossible_Smoke1783
NEEDS MORE ROSEMARY
ChronoTriggerGod
Maybe it’s just me but that ramekin looks a little over sized on the first Pic. Not sure about that herbal tree on thr 2nd. But that food looks AMAZING and now I need to eat something for a laye breakfast
International_Ad2918
Something i got taught during my apprenticeship is: everything on a plate should be addible and ment to be eaten
hingeroostes420
All of what others have said, but I’d like to add that I think there’s too little feta cheese 🙂
Mariuxpunk007
My rule of thumb is “if you cannot eat the garnish, then it doesn’t belong on the plate”.
20 Comments
My old chef told me once that if I wanted to get really good at quenelles/rocher, I should buy a tub of cool whip and find the right spoon, and off work at home practice over and over again while watching a movie or something. Cool whip works well because it can be cooped back into the tub and reused for this purpose because of all the chemical emulgents/stabilizers.
And to be completely honest while I love the use of whole herbs as plating elements, and find the elements you used very clean- absolutely no one wants to eat pieces of whole raw rosemary. I’d get dressed down and encouraged to “put that in my mouth” to try the experience.
No on the hail Mary of rosemary trees.
Don’t like the rosemary being used, it’s gonna be thrown out anyways … And perhaps a bigger plate for the second pic, it looks too crowded. I think it would look nicer on some sort of board or something
Nothing on the plate that isn’t edible including but not limited to whole rosemary sprigs and ramekins that being said I’d eat the hell out of both
Pastry looks good, lose the rosemary and the ramekin and find a way to have the sauce on the plate.
Apart from that I see the effort you’ve put in. Chefs like you are the chefs that chefs like me want in my kitchen. Dedication and ambition is like gold
Functional garnishes only big dawg. Also a larger plate for picture #2. You need negative space on the plate and shouldn’t be on the rim. Is this fine dining? If not, you can probably get away with it but if so, I would make some changes.
If you wanted herbs as a garnish I’d ditch the rosemary and maybe do some fried sage
I’m pastry so I’ll offer some advice on the dessert. Smaller ramekin for the anglaise if you absolutely need to use one. Otherwise it can sauce the bottom of the plate itself. The berry coulis is nice and would be prettier/tastier if the dots were more dramatic and pronounced. Nix the powdered sugar, add another piece of bread pudding, offset the two pieces, balance the pears on top of them. Quenelle is sloppy and just redundant with the anglaise, nix it.
Try thinking about how things eat. You want to sink your cutlery into something that is brimming with flavor. That’s not going to happen if you’re shy with your components.
Nix the torn mint. No torn mint.
Beautiful bake on the pie.
I would use a shiny metal coffee creamer with a handle or a sauce boat for the dessert instead of the ramiken
Strategic leaf placement is a must! Don’t just sprinkle, then you get weird clumps
Get rid of the rosemary sprig. Other than that pretty solid.
The steak looks overdone and what is the white stuff on it ? Coke ?
One looks like a busted FUPA and the other a looks like Kentucky after the tornados this week.. I’m sorry no advice other than try again, and Less is more
I love the plating, but the plates itself give off a ‘dining at Ikea’-feel. I’d like to see the second dish on a bigger and teal plate!
NEEDS MORE ROSEMARY
Maybe it’s just me but that ramekin looks a little over sized on the first Pic. Not sure about that herbal tree on thr 2nd. But that food looks AMAZING and now I need to eat something for a laye breakfast
Something i got taught during my apprenticeship is: everything on a plate should be addible and ment to be eaten
All of what others have said, but I’d like to add that I think there’s too little feta cheese 🙂
My rule of thumb is “if you cannot eat the garnish, then it doesn’t belong on the plate”.
Other than that, looks ok