This is something I made at my job and plated myself. Probably the best dish I’ve ever plated and while I know for myself there is some thing that could’ve done different I’m looking for some CONSTRUCTIVE criticism to see what those of you who know about this art think.
by GiftedNGoated
5 Comments
First question is what is it and let us know what you are doing.
It’s busy, too much going on at once. I can see the effort but I think you tried too hard to incorporate everything. Scroll through this sub and you will see that less is more, elegance in plating with subtle hints of color goes farther. Keep trying, keep learning and you got this bud
Got a closer look, spatchcock with a Spanish twist guessing. Break up the protein and plate in a feathered pattern. Use the accouterments as a flair not as the main visual on the plate. Drizzle the chimi and make it accentuate the plate not just sit on it. Loose the side item. Just my suggestions as per request but keep having fun
What is it?
Is it a mangled piece of chicken or perhaps pork with chimichuri?
Why three dots of sauce? Is it the same sauce in the ramekin?
It’s not exactly artistic, but for a first go? Good job.
Is it pork? Is it chicken? Just a little “busy”, but keep on keeping on!