venison loin/glazed vegetables/carrot and ginger puree/demiglace with chestnuts and chocolate
What do you think about it? (17 years old)
by cookin_is_art
6 Comments
KupoKupoMog
The components look like islands. Is the quinelle the same puree that is piped to look like a carrot? Tighten it up. Elevate the meat and place the glazed vegetables and quinelle on top.
ChefPneuma
I think it looks good. I’d lose the puree on top of the veg, not sure what it’s doing there. Your demi looks a little too tight to me as well. I’d also put the cut side of the venison facing up, that way you can see the nice rosy color and get some more contrast/color on the plate itself.
Nice work for a 17 year old though. The sort of “discrete component” look to the plate is maybe a little out of fashion but I don’t think it’s bad by any means.
anonymgrl
If you’re going to go to this much effort and time into plating food, and the components are cold and old, at least brush the meat with a bit of oil so that it doesn’t look like it’s been sitting on the counter all day.
whitepageskardashian
The puree makes it look like a bug
ArtisanArdisson
Very modern, and an excellent start! You have an eye for this, just keep practicing, friend.
Gonk_droid_supreame
Maybe have them set slightly together? Feedback I get often is use negative space, so I think you have done a great job here. Also maybe showcase that cook on the venison more.
6 Comments
The components look like islands. Is the quinelle the same puree that is piped to look like a carrot? Tighten it up. Elevate the meat and place the glazed vegetables and quinelle on top.
I think it looks good. I’d lose the puree on top of the veg, not sure what it’s doing there. Your demi looks a little too tight to me as well. I’d also put the cut side of the venison facing up, that way you can see the nice rosy color and get some more contrast/color on the plate itself.
Nice work for a 17 year old though. The sort of “discrete component” look to the plate is maybe a little out of fashion but I don’t think it’s bad by any means.
If you’re going to go to this much effort and time into plating food, and the components are cold and old, at least brush the meat with a bit of oil so that it doesn’t look like it’s been sitting on the counter all day.
The puree makes it look like a bug
Very modern, and an excellent start! You have an eye for this, just keep practicing, friend.
Maybe have them set slightly together? Feedback I get often is use negative space, so I think you have done a great job here. Also maybe showcase that cook on the venison more.