Culinary school little guy trying out different things and id like some tips on bettering my plating.
1. Rainbow trout gravlax with beet juice, grapefruit gel, garlic sour cream, basilic pomegranate, chioga beets and beet espuma
2. Orange white chocolate cheese cake, confit orange, mint gel, orange « powder »
3. Chocolate fondant cake, caramel sauce, raspberry purée, caramel tuile and fruits
4.Same thing as 3 without the raspberry purée but with chocolate mousse quennelle
5. Pulled duck « paté chinois », smoked duck, glace and pickled radish.
6. Honey glazed porc chop, burnt shallot, bacon, thyme gel and corn purée
by milk_is_cereal_sauce
7 Comments
Plates are tight but dated to all hell. The brush across the plate, 2005? The duck looks just strewn about, tasty I’m sure but just kinda placed. First plate is a good 6.5/10 and looks tasty. The fondant reminds me of the “oops I dropped the lemon tart” plate from over a decade ago. Last plate could be nice but the gel…idk.
I just don’t think that anything brown should be brushed across a white plate.
2 makes me giggle
Tossed at the plate from across the kitchen
Overall, good stuff
I love them! They have a little bit to the past and I find them really interesting and beautiful
I agree that the brushed sauce looks offputting and dated, but you’re pretty close to a good dish in the ideas of 3 and 4. Not going to lie, I kind of like the circular, wheel situation even though I want to hate it. Take the good pieces of 3 and 4 and combine them. Drop the brushed sauce and powdered whatever, use the negative space in your wheel for berries/mint/tuile and drop the sauce tightly under the cake or on top.
It may just be the photography, but it looks like the dishes would benefit from more height too. You could definitely try to tighten up the plates and add more negative space, pretty close to good looking plating with a few quick fixes.
We’ve all heard of side-boob but take plating photos from straight down.
Why is that?
For #3 – Groups of three is a warning sign for poison ivy, don’t do that.
For #5 – Why move pieces of meat all over like designing a tapestry or wallpaper. Keep it simple.
To me it’s very reminiscent of early 2000s plating. This happened to me to and it’s because that’s the last time your instructors actually worked in restaurants. If you want some cool plating inspiration I would look up a restaurant called Contra as a starting point. Everything is moving towards much simpler presentation on the savory side. Pastry is a different beast