I don’t know why, but I always know it’s you when you post your food.
You have a particular style and I love it. You’re definitely refining your work and you’re clearly loving the journey you’re on.
Following on Insta – looking forward to eating at your restaurant one day.
grabmebytheproton
I’m on the fence about this. On one hand, it’s a little berries-and-cream-ish, which I love to eat but would be a little annoyed with if I was served at a restaurant. On the other hand, it sounds interesting enough that I’d be tempted and the plating itself is pretty nice. Could play a bit with the shape of the piped “cake” I suppose, but I do like the placement of the crumble and whole figs.
Couple of technical questions: Is it a jam? Coulis? The crust element looks like it could be graham or Nilla, so wondering what you used for it (and if you made it). Lastly, texture of the whipped cake? I think I’d want it to be more on the side of panna cotta than whipped cream, so depending on your recipe for the base it could go either way.
tinlizzie67
So I never comment here because I don’t actually know squat about plating beyond what I personally like but in this particular case I think my entirely amateur opinion might be of value. So i like the look and I imagine I’d love the flavors but as someone else said, if I was served this in almost any setting I would definitely get a “low effort” vibe from it – like when something is described as “deconstructed” but in most cases that deconstruction doesn’t add or change the experience, it just means someone didn’t bother to put it together. I wouldn’t go completely back to the drawing board but maybe if instead of leaving the crust element as crumbles you actually made a “crust” cookie or wafer and piped the filling on top of that it would feel more intentional. Even better if you add some sort of extra flavor to the crust, maybe ginger?
gopickles
Looks delicious. what if instead of having the figs haphazard, you had the crumble in the center and surrounded it with the whipped filling and then the figs? eating it would basically be eating from outside in (figs, dipped in filling, coated in crumble). or any arrangement with more symmetry
venge88
For me cheese cake needs a solid crust, otherwise you just dumped shit on a plate.
Perhaps a well shaped disc of graham/oatmeal/biscuit etc to give this some structure
ForemanNatural
It is visually appealing, but I would have to agree with the indications of “low effort”, which is a paradox, because you obviously put thought and effort into what you do.
Personally, I’ve been rolling my eyes at anything “deconstructed” for about ten years now.
6 Comments
I don’t know why, but I always know it’s you when you post your food.
You have a particular style and I love it. You’re definitely refining your work and you’re clearly loving the journey you’re on.
Following on Insta – looking forward to eating at your restaurant one day.
I’m on the fence about this. On one hand, it’s a little berries-and-cream-ish, which I love to eat but would be a little annoyed with if I was served at a restaurant. On the other hand, it sounds interesting enough that I’d be tempted and the plating itself is pretty nice. Could play a bit with the shape of the piped “cake” I suppose, but I do like the placement of the crumble and whole figs.
Couple of technical questions: Is it a jam? Coulis? The crust element looks like it could be graham or Nilla, so wondering what you used for it (and if you made it). Lastly, texture of the whipped cake? I think I’d want it to be more on the side of panna cotta than whipped cream, so depending on your recipe for the base it could go either way.
So I never comment here because I don’t actually know squat about plating beyond what I personally like but in this particular case I think my entirely amateur opinion might be of value. So i like the look and I imagine I’d love the flavors but as someone else said, if I was served this in almost any setting I would definitely get a “low effort” vibe from it – like when something is described as “deconstructed” but in most cases that deconstruction doesn’t add or change the experience, it just means someone didn’t bother to put it together. I wouldn’t go completely back to the drawing board but maybe if instead of leaving the crust element as crumbles you actually made a “crust” cookie or wafer and piped the filling on top of that it would feel more intentional. Even better if you add some sort of extra flavor to the crust, maybe ginger?
Looks delicious. what if instead of having the figs haphazard, you had the crumble in the center and surrounded it with the whipped filling and then the figs? eating it would basically be eating from outside in (figs, dipped in filling, coated in crumble). or any arrangement with more symmetry
For me cheese cake needs a solid crust, otherwise you just dumped shit on a plate.
Perhaps a well shaped disc of graham/oatmeal/biscuit etc to give this some structure
It is visually appealing, but I would have to agree with the indications of “low effort”, which is a paradox, because you obviously put thought and effort into what you do.
Personally, I’ve been rolling my eyes at anything “deconstructed” for about ten years now.