If you moved the line of garnish a few inches off center it would help a lot. Also consider less of a “crater” effect with the hummus, more topography and allowing the oil to spill out
Billions_or_Bust
I think the “topography” is fine personally. I’ve worked with chefs from the Middle East and Mediterranean and they typically do that style of of oil on the hummus. The thing that bothers me is the radish slices that are not complete. It’s not awful but it’s just my person opinion. A more widely accepted opinion is to also not put garnishes on the very edge of plate.
2 Comments
If you moved the line of garnish a few inches off center it would help a lot. Also consider less of a “crater” effect with the hummus, more topography and allowing the oil to spill out
I think the “topography” is fine personally. I’ve worked with chefs from the Middle East and Mediterranean and they typically do that style of of oil on the hummus.
The thing that bothers me is the radish slices that are not complete. It’s not awful but it’s just my person opinion.
A more widely accepted opinion is to also not put garnishes on the very edge of plate.