color and cook on the asparagus looks perfect, chef
chychy94
Plating is one thing. You made… choices. But why did you compose the dishes? 3 mousses and 3 sauces is not a brag but an error. I see a lot of fluff and not much thought in to flavor and execution. Are you a cook or a home hobbyist? Because for an average Joe I may understand and I might even be impressed! But if you are an industry professional I would make some corrections.
Kake-Pope
It looks nice, and you clearly have a lot of skill but it’s dated. Especially on the veggie plate with the cut stars and crowns.
PM_ME_Y0UR__CAT
Very 70s. Alice Waters vibe.
bluuemoonbae
Last one looks absolutely amazing! I really appreciate the contrast between the sauces and the geometry! Good job 🙂
Bourbon_Hymns
1. The cream on the top looks overwhipped and woolly. Maybe omit it entirely? Or put a quenelle elsewhere, incorporate it with one of your coulis somehow, which will also help with it being a bit dot heavy.
2. Good looking plate, great use of colours, but the stars and petal vegetable shapes are very dated.
3. I’d reduce the size, thickness and number of the big stripes of dark coulis – they looks very heavy and they distract from the nice-looking centrepiece. Overall it looks exciting and inviting but I’m finding the dots of pink colour a little out of place with everything else.
Ascension_Memes
Looks damn good! Keep up the amazing work!
popcorn2502
I enjoy the look and work put in to it!
I don’t see this often, and you executed it well.
I just wouldn’t want to work your line when we’re slammed with those plating setups. Lol
PaperHandsPortnoy
Replace that Mirassou with Decoy
skittles0917
I suggest looking up [some of the top restaurants in the world.](https://www.theworlds50best.com/list/1-50) , check the top michelin restaurants and the James beard award winners. Check out their Instagram profiles or whatever social media they use to put their image out there.
Look for patterns that they share. How much of the plate are they using? What color or type of plate is it? Are they showcasing certain ingredients during certain seasons? How are they garnishing the plate? Are things more placed deliberately or scattered? How are they presenting sauce components? Are they using something to contain the sauce? Are they thickening the sauce? Making a fluid gel? Is the sauce thin? Is it broken with an oil?
I suggest trying these different techniques and practicing them. Playing is like painting, and these are just tools for you to ultimately create your own style of plating. So find who’s food inspires you, learn some of their techniques and practice. You get better the more you try.
MathematicalPeace
Your cream is a little overcharged/overwhipped in the first picture, besides that, just a smidge smaller on your dots and you’re golden
Veggie plate has really nice colors, and the idea is there. I like the whimsy of it. Line work and ATD could be a little better.
Last plate is fun with cool color pops, but it’s too busy and contrived. One or two spoons, one set of dots, one puddle, less sprinkles. Beautiful execution on the flan, however.
Keep working on it, Chef!
a_scared_bear
I like it a lot! I get why people are saying it’s dated, but I lie that; it seems to be as much a stylistic thing as anything else. It’s got a very distinctive vibe to me, which is very cool. If I were to give a suggestion, it would be to maybe consider how to better utilize/organize negative space. Each of the platings fills the majority of the plate; the stuff that’s there is interesting to look at, but it might stand out more if there was some more contrast in the overall composition (via intentional negative space)
daikichisan
As a pastry chef. I follow the perfect.
The cream and the mousse look very mess
The flan is cracked on the feet
Try to learn from basic
Mission-Trick5838
Very outdated plating. Look at some restaurant/chef pages on Instagram and align yourself with the 21st century. Theres nothin wrong with the dishes so to speak, but it is important as well to be aware of what’s trending versus what should stay in the year it was produced.
Also don’t plate inedible garnishes on plates… again very dated (veg plate)
Unicorn_Punisher
I’m honestly impressed with how dated this is! I honestly scratched my head wondering if this was a shitpost or some type of archival recreation. There’s no way it’s been over 40 years since you have eaten at a restaurant or looked at a cookbook.
weeniepeenies
What are the colorful petals on the dessert plate?
17 Comments
Do you happen to be a fan of dots?
color and cook on the asparagus looks perfect, chef
Plating is one thing. You made… choices. But why did you compose the dishes? 3 mousses and 3 sauces is not a brag but an error. I see a lot of fluff and not much thought in to flavor and execution. Are you a cook or a home hobbyist? Because for an average Joe I may understand and I might even be impressed! But if you are an industry professional I would make some corrections.
It looks nice, and you clearly have a lot of skill but it’s dated. Especially on the veggie plate with the cut stars and crowns.
Very 70s. Alice Waters vibe.
Last one looks absolutely amazing! I really appreciate the contrast between the sauces and the geometry! Good job 🙂
1. The cream on the top looks overwhipped and woolly. Maybe omit it entirely? Or put a quenelle elsewhere, incorporate it with one of your coulis somehow, which will also help with it being a bit dot heavy.
2. Good looking plate, great use of colours, but the stars and petal vegetable shapes are very dated.
3. I’d reduce the size, thickness and number of the big stripes of dark coulis – they looks very heavy and they distract from the nice-looking centrepiece. Overall it looks exciting and inviting but I’m finding the dots of pink colour a little out of place with everything else.
Looks damn good! Keep up the amazing work!
I enjoy the look and work put in to it!
I don’t see this often, and you executed it well.
I just wouldn’t want to work your line when we’re slammed with those plating setups. Lol
Replace that Mirassou with Decoy
I suggest looking up [some of the top restaurants in the world.](https://www.theworlds50best.com/list/1-50) , check the top michelin restaurants and the James beard award winners. Check out their Instagram profiles or whatever social media they use to put their image out there.
Look for patterns that they share. How much of the plate are they using? What color or type of plate is it? Are they showcasing certain ingredients during certain seasons? How are they garnishing the plate? Are things more placed deliberately or scattered? How are they presenting sauce components? Are they using something to contain the sauce? Are they thickening the sauce? Making a fluid gel? Is the sauce thin? Is it broken with an oil?
I suggest trying these different techniques and practicing them. Playing is like painting, and these are just tools for you to ultimately create your own style of plating. So find who’s food inspires you, learn some of their techniques and practice. You get better the more you try.
Your cream is a little overcharged/overwhipped in the first picture, besides that, just a smidge smaller on your dots and you’re golden
Veggie plate has really nice colors, and the idea is there. I like the whimsy of it. Line work and ATD could be a little better.
Last plate is fun with cool color pops, but it’s too busy and contrived. One or two spoons, one set of dots, one puddle, less sprinkles. Beautiful execution on the flan, however.
Keep working on it, Chef!
I like it a lot! I get why people are saying it’s dated, but I lie that; it seems to be as much a stylistic thing as anything else. It’s got a very distinctive vibe to me, which is very cool. If I were to give a suggestion, it would be to maybe consider how to better utilize/organize negative space. Each of the platings fills the majority of the plate; the stuff that’s there is interesting to look at, but it might stand out more if there was some more contrast in the overall composition (via intentional negative space)
As a pastry chef. I follow the perfect.
The cream and the mousse look very mess
The flan is cracked on the feet
Try to learn from basic
Very outdated plating. Look at some restaurant/chef pages on Instagram and align yourself with the 21st century. Theres nothin wrong with the dishes so to speak, but it is important as well to be aware of what’s trending versus what should stay in the year it was produced.
Also don’t plate inedible garnishes on plates… again very dated (veg plate)
I’m honestly impressed with how dated this is! I honestly scratched my head wondering if this was a shitpost or some type of archival recreation. There’s no way it’s been over 40 years since you have eaten at a restaurant or looked at a cookbook.
What are the colorful petals on the dessert plate?