I zoomed in, and the thought flashed in my brain, “are they playing hide-the-duck?”
*not a professional chef; amateur eater*
PZ7L
Looks fucking good, I don’t think it needs the flowers though and feel like they cheapen the dish.
rissottobianco
What’s the style of restaurant you’re working at? E.g. fine dining or bistro, etc…
Important-Guidance22
-not a cook-
A lot of fall and not much duck, depends on price of course. Flowers might make it too busy. Would probably look really good without them too. Looks tasty though, which is most important.
TheRealTowel
Plate is extremely busy. It could definitely benefit from some “less is more” plating
Crafty_Raisin_5657
For the duck cut in this style you really need to have negative space. You have to give it room on the plate to shine.
The apple garnish is way too big and steals focus along with the nasturtium. The kale feels like an after thought.
I would plate the same amount of puree, but in a thinner line so it stands up high. Spoon the lentils next to the puree, keeping them high and tight. Then nestle the duck breasts perpendicular to those two lines. Then artfully place the squash and kale. Skip the apple and nasturtium.
Sauce needs work. What work exactly depends on what’s in it and what your intention is
6 Comments
Is that… two pieces of duck? Three?
I zoomed in, and the thought flashed in my brain, “are they playing hide-the-duck?”
*not a professional chef; amateur eater*
Looks fucking good, I don’t think it needs the flowers though and feel like they cheapen the dish.
What’s the style of restaurant you’re working at?
E.g. fine dining or bistro, etc…
-not a cook-
A lot of fall and not much duck, depends on price of course. Flowers might make it too busy. Would probably look really good without them too. Looks tasty though, which is most important.
Plate is extremely busy. It could definitely benefit from some “less is more” plating
For the duck cut in this style you really need to have negative space. You have to give it room on the plate to shine.
The apple garnish is way too big and steals focus along with the nasturtium. The kale feels like an after thought.
I would plate the same amount of puree, but in a thinner line so it stands up high. Spoon the lentils next to the puree, keeping them high and tight. Then nestle the duck breasts perpendicular to those two lines. Then artfully place the squash and kale. Skip the apple and nasturtium.
Sauce needs work. What work exactly depends on what’s in it and what your intention is