First time posting here and would like to get some feedback. I'd like to start working as a private chef and would like to know how I can improve my plating skills. The last slide I added a blackberry balsamic but I don't like how it turned out lol. I also would have liked the pork to be more pink in the middle but it still came out juicy. Thanks in advance!
by pretzelvania444
5 Comments
Not bad but I think the little dollups of mash don’t really work.
I would put a nice quenelle on the side instead. Also that pork looks really dry. I have had the best luck with sous vide for pork tenderloin.
Check out the restaurant Trinity in London, they have some of the tightest planting I have seen.
First impressions are: dry and busy. There’s too much going on there, it’s hard to know what to focus on. Also needs a sauce.
IMO the segments should be cut in half, to make lil triangles to better ‘dance’ around the pork. after that i’d not drizzle the sauce anywhere but like little nooks and crannies on the plate. with it being on the pork, and not being like thick and viscous, it looks off. again IMO
You need an oil based sauce to pour on top to give it a shine
Absolutely needs a sauce, is it a main or a starter?