Hi chefs, I am a professional pastry chef trying to refine my savory skills and up my plating. I am in a competition tomorrow with a cook time of one hour and then a ten minute plating window. I realize my plate currently has a rustic, Japanese restaurant in a strip mall feel and am looking for constructive feedback.
Some ideas I'm working with are a mignotte cut on the cucumber carrot salad and a ring mold plating with the rice and spinach layered, rice spinach rice.
Happy to answer questions. Thank you!
by bonniebelle29
11 Comments
There’s just too much going on here.
Come back with a ring mold pic. Or other attempts, your spot on in your description of strip mall teryaki.
I feel like this whole dish looks kinda pointless. In the sense, that I don’t feel any reasoning behind the components of your dish.
Why would I order this over a Katsudon? If I wanted Yakitori, why wouldn’t I just go to a Yakitori place? The pickles are fine, but I feel like they belong in a small bowl on the side.
The spinach also feels out of place. If you want to serve something green with the Tonkatsu, Cabbage would probably be your best bet. If you serve Yakitori, the pickles are more than enough.
PS: If this is the strip mall feel or how Tonkatsu and Yakitori is served where you live, then go for it. My advice is just if you want the dish to feel a big more focused and authentic
I don’t think you need the yakitori and one of the veg/salad sides on there
This is just something you eat after you go to the gym. I understand you’re under a time crunch but just play around with it, get some inspiration from other dishes and you could really showcase your creativity
Looks like a great feed. Time for dinner, methinks.
Chicken katsu. Ton means pork.
I feel like this is 2 dishes on 1 plate.
Ton is Japanese for pork…this is Torikatsu (chicken katsu)
Tonkatsu is specifically pork. It’s just chicken katsu.
Staff feed ain’t bad today.