Airline chicken with seared carrot glazed tourned rutabaga pea puree and a tarragon cream sauce
this was a class assignment i know i f’d up one of the tournes😭 i also should have served the other carrot dark side up was moving too fast
by Parking_Ad_3307
6 Comments
qqtylenolqq
Why isn’t the chicken on top of the sauce?
plastic_apollo
Well, it’s for a class, so just work on improvement, OP. The plating is pretty bizarre and the color of the whole dish is muted and unappetizing. Tarragon cream sauce is underrated IMO, but having it sit like a puddle in the middle of the dish looks incredibly unappealing, especially given its color/consistency (we all know what it looks like…). The sear on the chicken looks like the heat wasn’t where it needed to be. Probably not the best you could do, but you’ll do better with each plate. Good on you for posting for feedback knowing you flubbed it.
SlippyBoy41
Flavors sound great. You’ll get better at this.
Sebster1412
Def work on those football shaped bastards, tbh no idea why culinary schools still teach them- it’s the definition of “non applicable”. Then just work on overall detail of the plate. I can see that you have been paying attention to social media which is great! But you may be trying to plate like those chefs but overlooking the finesse those chefs also have. For example, why does your chicken look like a tractor went through it? Or why is there a mention of pea puree but you have a two tiny dots of it? Not trying to be harsh, just trying to save you a lot of time..I wish someone told me lot of this
6 Comments
Why isn’t the chicken on top of the sauce?
Well, it’s for a class, so just work on improvement, OP. The plating is pretty bizarre and the color of the whole dish is muted and unappetizing. Tarragon cream sauce is underrated IMO, but having it sit like a puddle in the middle of the dish looks incredibly unappealing, especially given its color/consistency (we all know what it looks like…). The sear on the chicken looks like the heat wasn’t where it needed to be. Probably not the best you could do, but you’ll do better with each plate. Good on you for posting for feedback knowing you flubbed it.
Flavors sound great. You’ll get better at this.
Def work on those football shaped bastards, tbh no idea why culinary schools still teach them- it’s the definition of “non applicable”. Then just work on overall detail of the plate. I can see that you have been paying attention to social media which is great! But you may be trying to plate like those chefs but overlooking the finesse those chefs also have. For example, why does your chicken look like a tractor went through it? Or why is there a mention of pea puree but you have a two tiny dots of it? Not trying to be harsh, just trying to save you a lot of time..I wish someone told me lot of this
This looks like something I’d feed a dog
This article has some things that will help you a lot. [Culinary plating](https://www.greatbritishchefs.com/features/the-science-of-food-presentation-jozef-youssef/amp)