Well aware of the smudges of the glass for the consommé, the pic was after somebody had tasted it. And well aware of the crap rocher, that was done by someone else
by AgreeableDesign3686
9 Comments
RouxedChef
It all looks pretty, but there is a lot of prep and touch points. You do mention the issues in your description and I don’t know what scale of restaurant you are at, but it’s probably going to look like that, or worse, on your days off.
cheezit_baby
I recommend taking your pictures outside or in the dining room! Lighting is better than in the kitchen
Professor_Snipe
Is it just me or is the first picture just overcooked fish on top of sliced cucumber with little cucumber spheres dumped on the plate? What does the cucumber bring to the dish here?
gbmaulin
Love the creativity and classical presentation on most of them. The idea is definitely there, my main advice would be to tighten those techniques up. Work on piping and dot skills and maybe work on the broken oil in the first pic. Again, love to see the innovation though, keep it up, chef!
Liber8r69
Pic 4 needs a glaze on the Beef. Also fermented baby gem, at room temperature, with garnish on top is more appropriate for a hot dish as oppose to cold raw lettuce with some stuff in it 😀
ChefPneuma
Looks nice…the problem with doing things like that is that every aspect has to be near perfect in order for it to sing. You and your team are obviously putting the work in, but I think the execution could be a little better on a few things. Please take this as constructive feedback and not hating on you, like I said I can see all the work that went into it. Just my initial thoughts….
Do you have a vacuum sealer? I might compress the cucumber on the round. I’m not sure if it’s dressed or marinated but it basically looks like raw cuke just layered and pinched. Maybe a quick marinate/compression would help it pop more.
Your cuke puree or sauce on that dish is weeping also. Maybe add a touch of xantham, ultratex or agar agar (for a fluid gel) to mitigate that. The cook on the fish is too dark too, it stands out as looking burned. Are the flowers dehydrated?? Or just wilty?
The second dish needs something else but I’m not sure what it is so it’s hard to be helpful. Maybe some fresher herbs or a bit of flavored oil…I dunno.
The tartar(?) looks nice and interesting. I expect the tartar is to be served with/on the bread thing. Why serve it in a tart shell if you have another platform for it to be eaten on? Seems slightly unnecessary IMO. Is that consommé served chilled over ice? Not sure how appealing that is. I know aspic/gelee is a thing but that just seems unappealing to me.
The rolls look nice but could be a bit darker color. They look a little pale…I’m sure they aren’t underdone but they have that appearance. Your cuts on things like the bread with puree and the marshmallows and gellies (at the end) could be more even.
Beef looks nice but the tenderloin needs a better sear. I’d also try and tighten up that plate a bit, maybe different placing for the lettuce. I’m not sure.
Dessert looks good too but maybe take the ice cream off the top and off to the side (maybe a little crumble underneath to keep it from sliding). A cleaner quenelle would help that too, and would let the tuile stand out more. Maybe less of the dehydrated berries or whatever they are too.
Like I said man, nice work overall. If you can get the team trained up and are able to execute this consistently kudos to you.
2730Ceramics
Dish 1: Fish looks overcooked. Your puree is broken and leaking juice. The edible flowers are wrinkled. This looks like a great first draft but not something you can put in front of guests.
Dish 2: Another white gel? What’s up with that repetition? This looks like a really nice roulade of some kind and I suspect this dish actually tastes pretty good – with what looks like a rich perhaps shellfish-based cream sauce. Stop putting flowers on everything, this kind of repetition makes it look like your mise in place is too limited, or your imagination. This dish needs something that looks bright and fresh.
Dish 3: Goodness this looks like a lot of work to plate. Kudos. However, your choice of plate for the tart is a disaster and needs replacement asap, better off with that black slate slab! Also, while visually nice, the dots are entirely pointless since they’re impossible to eat. This needs a plating rethink.
Dish 4: Looks like your bread and butter service. A messy rocher on a cheap looking plate, but it’s trending in the right direction. The bread looks nice although a bit pale for my taste. The habit of putting dots of purees on everything and the same herbs over and over again was dealt with above. Work on your variety and avoid too much obvious repetition. Whatever those batons are looks kind of dense but hard to tell.
Dish 5: Man that’s a lot of meat. Looks like a nice reduction that could be a little more reduced and cleaned out. Potato looks flaccid. What the fuck is up with the leaf of lettuce with onions, is this a corporate hotel?
Dish 6: Sorry but this looks like sh*t, and you’re using the same plate as you did for the beef! Feels like a chocolate semifreddo decocted carelessly from an aluminum cup, it moved, smearing the plate. Someone doesn’t know how to do an ice cream rocher. This needs some serious discipline.
Dish 7: I love a nice petit four plate. This is very cute. It looks like amateur work, but it’s very cute.
Overall, looks like a nice amateur go at a michelin style meal.
Possible-Can6317
There’s clear effort and discipline here ,but it feels a bit restrained, almost too safe. Cooking should breathe, tell a story, carry emotion. Don’t be afraid to let go of control a little ,food made with heart always shows.
finefornow_
These want so badly to be good, but with this kind of food you just don’t have the space to make the mistakes that are made here, they fall apart completely. You have a lot to tighten up here before this menu is ready.
9 Comments
It all looks pretty, but there is a lot of prep and touch points. You do mention the issues in your description and I don’t know what scale of restaurant you are at, but it’s probably going to look like that, or worse, on your days off.
I recommend taking your pictures outside or in the dining room! Lighting is better than in the kitchen
Is it just me or is the first picture just overcooked fish on top of sliced cucumber with little cucumber spheres dumped on the plate? What does the cucumber bring to the dish here?
Love the creativity and classical presentation on most of them. The idea is definitely there, my main advice would be to tighten those techniques up. Work on piping and dot skills and maybe work on the broken oil in the first pic. Again, love to see the innovation though, keep it up, chef!
Pic 4 needs a glaze on the Beef. Also fermented baby gem, at room temperature, with garnish on top is more appropriate for a hot dish as oppose to cold raw lettuce with some stuff in it 😀
Looks nice…the problem with doing things like that is that every aspect has to be near perfect in order for it to sing. You and your team are obviously putting the work in, but I think the execution could be a little better on a few things. Please take this as constructive feedback and not hating on you, like I said I can see all the work that went into it. Just my initial thoughts….
Do you have a vacuum sealer? I might compress the cucumber on the round. I’m not sure if it’s dressed or marinated but it basically looks like raw cuke just layered and pinched. Maybe a quick marinate/compression would help it pop more.
Your cuke puree or sauce on that dish is weeping also. Maybe add a touch of xantham, ultratex or agar agar (for a fluid gel) to mitigate that. The cook on the fish is too dark too, it stands out as looking burned. Are the flowers dehydrated?? Or just wilty?
The second dish needs something else but I’m not sure what it is so it’s hard to be helpful. Maybe some fresher herbs or a bit of flavored oil…I dunno.
The tartar(?) looks nice and interesting. I expect the tartar is to be served with/on the bread thing. Why serve it in a tart shell if you have another platform for it to be eaten on? Seems slightly unnecessary IMO. Is that consommé served chilled over ice? Not sure how appealing that is. I know aspic/gelee is a thing but that just seems unappealing to me.
The rolls look nice but could be a bit darker color. They look a little pale…I’m sure they aren’t underdone but they have that appearance. Your cuts on things like the bread with puree and the marshmallows and gellies (at the end) could be more even.
Beef looks nice but the tenderloin needs a better sear. I’d also try and tighten up that plate a bit, maybe different placing for the lettuce. I’m not sure.
Dessert looks good too but maybe take the ice cream off the top and off to the side (maybe a little
crumble underneath to keep it from sliding). A cleaner quenelle would help that too, and would let the tuile stand out more. Maybe less of the dehydrated berries or whatever they are too.
Like I said man, nice work overall. If you can get the team trained up and are able to execute this consistently kudos to you.
Dish 1: Fish looks overcooked. Your puree is broken and leaking juice. The edible flowers are wrinkled. This looks like a great first draft but not something you can put in front of guests.
Dish 2: Another white gel? What’s up with that repetition? This looks like a really nice roulade of some kind and I suspect this dish actually tastes pretty good – with what looks like a rich perhaps shellfish-based cream sauce. Stop putting flowers on everything, this kind of repetition makes it look like your mise in place is too limited, or your imagination. This dish needs something that looks bright and fresh.
Dish 3: Goodness this looks like a lot of work to plate. Kudos. However, your choice of plate for the tart is a disaster and needs replacement asap, better off with that black slate slab! Also, while visually nice, the dots are entirely pointless since they’re impossible to eat. This needs a plating rethink.
Dish 4: Looks like your bread and butter service. A messy rocher on a cheap looking plate, but it’s trending in the right direction. The bread looks nice although a bit pale for my taste. The habit of putting dots of purees on everything and the same herbs over and over again was dealt with above. Work on your variety and avoid too much obvious repetition. Whatever those batons are looks kind of dense but hard to tell.
Dish 5: Man that’s a lot of meat. Looks like a nice reduction that could be a little more reduced and cleaned out. Potato looks flaccid. What the fuck is up with the leaf of lettuce with onions, is this a corporate hotel?
Dish 6: Sorry but this looks like sh*t, and you’re using the same plate as you did for the beef! Feels like a chocolate semifreddo decocted carelessly from an aluminum cup, it moved, smearing the plate. Someone doesn’t know how to do an ice cream rocher. This needs some serious discipline.
Dish 7: I love a nice petit four plate. This is very cute. It looks like amateur work, but it’s very cute.
Overall, looks like a nice amateur go at a michelin style meal.
There’s clear effort and discipline here ,but it feels a bit restrained, almost too safe.
Cooking should breathe, tell a story, carry emotion.
Don’t be afraid to let go of control a little ,food made with heart always shows.
These want so badly to be good, but with this kind of food you just don’t have the space to make the mistakes that are made here, they fall apart completely. You have a lot to tighten up here before this menu is ready.