So the flavors sound great but I do think you should put the radishes on their side so we can see the color. This could also just be because I’m not nuts about radishes but perhaps they should be sliced thinner? Feel free to ignore this but I think you should try to conpartmentalize the plate a little more, you have a lot of similar colors/shapes here and I think it’s affecting the overall composition. I also think you should explore a different way of plating the mousse, whether with a piping bag or an offset spatula. But feel free to ignore all that just thinking out loud
jorateyvr
Way too much duck prosciutto on the plate. Add more condiments instead.
Also if 2/3 radishes are not oxidized, don’t put an oxidized one on the plate lol
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Why are the photos so blurry
So the flavors sound great but I do think you should put the radishes on their side so we can see the color. This could also just be because I’m not nuts about radishes but perhaps they should be sliced thinner? Feel free to ignore this but I think you should try to conpartmentalize the plate a little more, you have a lot of similar colors/shapes here and I think it’s affecting the overall composition. I also think you should explore a different way of plating the mousse, whether with a piping bag or an offset spatula. But feel free to ignore all that just thinking out loud
Way too much duck prosciutto on the plate. Add more condiments instead.
Also if 2/3 radishes are not oxidized, don’t put an oxidized one on the plate lol
Looks very dry. Extra unnecessary words for bot.
Where are the bourbon pickles?