There’s obviously been a lot of effort go into this – you’ve done well in that regard. The issue is that you’ve attempted a very fancy plating style which is pretty unforgiving, and you’ve just not executed well.
A few technical things:
1. your green puree/sauce is grainy. You might be able to get away with that if you put it neatly in a pile, but not when you’re trying a swoosh. It needs more blending, possibly an emulsifier, and probably also passing.
2. the balance of potato to meat is off, and the potatoes look really plain.
3. your beige twirls look… I’d rather not say it. But not good. I don’t know what they are or how they incorporate.
I think you could get a really good learning experience out of this by trying again with a totally different style of plating.
Moist-Requirement-98
Red, green sauce, mayo and gravy are a bit much ans feel confusing. Which ones are the focus?
Comfortable-Policy70
Your asparagus should face the same direction with the tips being highlighted, not hidden
3 Comments
There’s obviously been a lot of effort go into this – you’ve done well in that regard. The issue is that you’ve attempted a very fancy plating style which is pretty unforgiving, and you’ve just not executed well.
A few technical things:
1. your green puree/sauce is grainy. You might be able to get away with that if you put it neatly in a pile, but not when you’re trying a swoosh. It needs more blending, possibly an emulsifier, and probably also passing.
2. the balance of potato to meat is off, and the potatoes look really plain.
3. your beige twirls look… I’d rather not say it. But not good. I don’t know what they are or how they incorporate.
I think you could get a really good learning experience out of this by trying again with a totally different style of plating.
Red, green sauce, mayo and gravy are a bit much ans
feel confusing. Which ones are the focus?
Your asparagus should face the same direction with the tips being highlighted, not hidden