Hey all so for most of my life I just cooked at home for fun, I made the jump at 33 years old to finally join as a cook professionally and all I can say is I love it. This was one of quite a few photos I got back from dishes I plated and honestly I love how it looks, but for people more experienced does it look nice or is there something I can improve on? It’s only been 4 months so I can only imagine years will do but share your opinions!! ❤️❤️❤️ thank you all so much hope you’re having an amazing day! 🤗
by lady_sicilian
26 Comments
what is it, what am i looking at?
I’m also super proud of you, that looks nice chef
10/10 would eat and ask for seconds
looks solid, I don’t personally like the sauce work style but the sauce itself looks like its a good consistency. Also the garnish looks like a cheap brown paper towel that is common in the US so it throws me off a bit but I love that you love it!
It looks fancy but I can’t identify a single thing on that plate.
I personally don’t like Sea Devil but that plate looks great. Lekker werk meneer.
WHERE’S THE CHIVES!!???
It’s so cool you’re living your dream, I’m proud of you for having the courage to take that leap of faith!
The dish looks very good! Maybe you can reduce that sauce a bit more so you can shape it more? A velouté or espagnole might be a good fit?
I don’t see any chives, try again tomorrow chef.
Well done, Chef
Not the best profile I’ve seen of a president, but great for only 4 months!
Man those fish flakes are super tasty
I’ll take a double double from in and out please
This looks good chef, it really does.
To your question about what you can improve on… the bonito I would tell you to imagine or google what wood shavings off a hand plane look like. Let a little of it spiral down over the fish onto the sauce. That would be beautiful on this dish and I think that would compliment the season, the plate it’s on, the colors of the dish, and the ingredients.
Chapeau, chef – that looks amazing!
It looks like an AI generated image lol
I like how the shape of the sauce looks as if it is the shadow of the dish, it looks awesome
I think it looks pretty good, but I thought the katsuobushi was a weird fish en papillote presentation at first.
My bagged bonito flakes are much pinker, are these made in house?
Lol what is it? The stuff on top kinda looks like oversized bonito flakes and also kinda looks like some sort of puff pastry. The protein looks like some sort of deformed fried tofu and also kinda looks like cod lol. Even the sauteed vegetables on the bottom looks like spinach and also bok choy lmao.
Nice job chef! I love the shine in the sauce
Looks sick! What is it?
That looks delicious.
Am i allowed to ask how much this dish cost? It looks fantastic so im sure it doesn’t come cheap
Oooh… ahh… this reminds me of a scallop dish that I literally put on today!!! People love that negative space, for some reason, so I play ball. Helps-meh-food-cost-a-lot mwahhaha happy Halloween guys
No chives?
My Dad was a chef for 27 years, I started working in a kitchen at age 11 and spent a lot of time over the years plating for competitions.
This looks clean and exactly the kind of plate design that makes me excited to try the food.
Keep up the good work, my only bit of advice would be to not let feedback stifle your creativity, meaning don’t let others obsession with fundamentals box you into their ideas.
Post more, I’m hungry now