Chef Lewis, let me start out by saying your food looks great, I checked out some of your other dishes as well. I would love to try some of them one day. In general the plating of your dishes could benefit allot from you looking in to negative space, sizing and numbering of created components and general balance in your dishes. Your dishes look super delicious but also a bit childish purely based on the plating and balancing. The green tortelloni dish with white sauce, nasturtium and green oil is by far your prettiest plated dish. Try doing one bigger drop of oil some time it can look really good. Never have herbs just by themselves always on top or close to other components. Keep up the great work!
elijha
Overall very pretty, although the way you completely lose the salmon color to the soy marinade or whatever is kind of a shame. It’s like having beautiful natural wood and then absolutely drenching it in dark stain
wasacook
I would agree with the others that this is great plating. Building on their feedback I’d also like to encourage you to look at your cut sizes. For presentation cuts they should all be exactly the same size or it looks just off. To quality control one of the Michelin chefs I use to work with would take a random handful and line them up. They should look like “rail road tracks” or one continuous piece.
3 Comments
Chef Lewis, let me start out by saying your food looks great, I checked out some of your other dishes as well. I would love to try some of them one day.
In general the plating of your dishes could benefit allot from you looking in to negative space, sizing and numbering of created components and general balance in your dishes. Your dishes look super delicious but also a bit childish purely based on the plating and balancing.
The green tortelloni dish with white sauce, nasturtium and green oil is by far your prettiest plated dish. Try doing one bigger drop of oil some time it can look really good. Never have herbs just by themselves always on top or close to other components.
Keep up the great work!
Overall very pretty, although the way you completely lose the salmon color to the soy marinade or whatever is kind of a shame. It’s like having beautiful natural wood and then absolutely drenching it in dark stain
I would agree with the others that this is great plating. Building on their feedback I’d also like to encourage you to look at your cut sizes. For presentation cuts they should all be exactly the same size or it looks just off. To quality control one of the Michelin chefs I use to work with would take a random handful and line them up. They should look like “rail road tracks” or one continuous piece.