it’s a box cutter thats only the size of a pen. I carry one in the little pocket on my sleeve. very useful.
thechefsauceboss
Beautiful plating. I hate the clear plates personally but that’s just me. Keep it up!
CNDfjeldabe
The plates are fine but in that first picture…
that red lid camboro needs to be downsized into a more appropriate container, completely remove the plastic wrap from the tray with the spoon and if that cup is for personal consumption get it off the table where you’re plating.
Apart-Rent5817
Yea, I have an opinion. They’re overusing those little chocolate doilies. Also, “Michelin recommended” sounds pretentious af. Your plates look nice though, good job chef.
InterestingSoil994
Wow! Yum.
spam__likely
Plate is too big but not your fault I guess.
Flaky-Feedback-8275
Why do you want us to judge your chef’s plates? Plating looks awesome and looks like you were trained well- perfect quenelle. A description of the desserts might help…
throwaway926988
What’s a Michelin recommended place lol
PADabmaster
My advice is to get a job in a restaurant that pays you. Staging is bull shit in 2025. “Michelin recommended” sounds a lot like “pretentious douche spot that abuses underage kids as unpaid interns.” You staging at this place will never go as far as actually getting a kitchen job at 17. “Michelin recommended” and staging are not the real culinary world
Zonel
Looks fine and consistent. Hate the plates the Chef or owner chose though. reminds me of my grandmas place in the 80’s
PlutoJones42
Looking good! Keep it up!
farrell5149
Don’t go to culinary school, you’d get immediately bored with its simplicity. Travel and eat.
GreatHuntersFoot
Use these photos to grab an actual job. Well done.
maxwellsearcy
Food spoils in 2-4hrs. 17 years is way too long.
Hopsblues
That food looks pretty good for being 17 years old.
GrizzlyDust
You should probably serve it faster. Most food expires after 17 years.
In all seriousness, good job young buck.
Ok_Designer_2560
Great. Not on you, but clear plates are dumb, especially for this application. When appearance is important, why allow the majority of color in that dish to come from the table top?
Jgz1994
Those clear ones look like the plate in my microwave
pierce044
Smaller ceramic plates
jack_seven
Most people that are new to this kind of work struggle with plating quite a bit. I’m sure the chef is quite happy with you whether they told you or not
thosetwoguyschannel
Looks great but those plates are awful. They remind people of their microwave.
ham_solo
If you’re reproducing someone else’s plating design, then good job. However I hate the actual choices made. It looks so 1980s and the clear plate doesn’t help lol.
Solid_Noise5681
Do a quick scape of a little bit of sauce/icing of the plate to offset the look of an item floating on the plate.
Gatorrea
Beautiful.
Brilliant-Brilliant6
Damn beautiful plates! Keep your eyes and ears open and absorb every bit of useful information you can.
BellyKat
You’re doing amazing.
StarklyNedStark
Food looks good, the clear plates look like you pulled the turntable out of a microwave 🙊
Bae_vong_Toph
Definitely not! this looks much fresher than 17yo
flyxdvd
plating is fine, good eye etc, but you are 10% there next up make the plate
Magic_Mike57
That is a fine quenelle young one!
strap-_
You shouldn’t be on your phone taking pictures during a stage. I would’ve sent you home immediately. Also congrats, you can follow plating instructions, let’s see how long you last.
GardenOrca
Smaller plate. No clear plates. That is all.
doiwinaprize
Those quenelles are beautiful, did you form them yourself? Either way you’ve got talent!
Chefboyarleezy
bro, keep that shit up!
Holy_Road_Hi-Way
Stay away from drugs and booze and you’ll go places.
rattalouie
TIGHT quenelles, Chef. Well done.
Secret-Tackle8040
They look very nice and you are doing an excellent job! Now never work for free again.
Ants_at_a_picnic
Amazing quenelles.
Low-Carob9772
Beautiful regardless of age…. obviously talented
wrektONcurves
Keep it up, but dont let them not pay you. At least not for too long.
REFRIDGERAPTOR_
Quenelles look simply delicious
Emergency_Ad_3656
I think it could ise more creativity? Just seems like all three have the same pattern. Quenelles are beautiful though
AwkwardEconomics4225
Too Rococo for me, but well executed!
PTLTYJWLYSMGBYAKYIJN
My opinion is that this is a great start. Don’t let anyone stop you. I’m proud of you already.
Tidalwave64
Looks nice
Dog_vomit_party
Wow those clear plates look terrible.
Good looks good tho. Keep cooking
ranting_chef
These plates look nice. Good job on the ice cream/sorbet. Reminds me of what comes out of a PacoJet.
If it was on a white plate they would look way better. Those plates remind me of what you grab on a salad bar chain.
49 Comments
It looks good to me! If your following whatever the chef showed you how to plate it then keep doing what your doing.
yeah get one of these: [OLFA 9mm SVR-2 Stainless Steel Auto-Lock Utility Knife – OLFA.com](https://olfa.com/collections/professional/products/9mm-svr-2-stainless-steel-auto-knife)
it’s a box cutter thats only the size of a pen. I carry one in the little pocket on my sleeve. very useful.
Beautiful plating. I hate the clear plates personally but that’s just me. Keep it up!
The plates are fine but in that first picture…
that red lid camboro needs to be downsized into a more appropriate container, completely remove the plastic wrap from the tray with the spoon and if that cup is for personal consumption get it off the table where you’re plating.
Yea, I have an opinion. They’re overusing those little chocolate doilies. Also, “Michelin recommended” sounds pretentious af. Your plates look nice though, good job chef.
Wow! Yum.
Plate is too big but not your fault I guess.
Why do you want us to judge your chef’s plates? Plating looks awesome and looks like you were trained well- perfect quenelle. A description of the desserts might help…
What’s a Michelin recommended place lol
My advice is to get a job in a restaurant that pays you. Staging is bull shit in 2025. “Michelin recommended” sounds a lot like “pretentious douche spot that abuses underage kids as unpaid interns.” You staging at this place will never go as far as actually getting a kitchen job at 17. “Michelin recommended” and staging are not the real culinary world
Looks fine and consistent. Hate the plates the Chef or owner chose though. reminds me of my grandmas place in the 80’s
Looking good! Keep it up!
Don’t go to culinary school, you’d get immediately bored with its simplicity. Travel and eat.
Use these photos to grab an actual job. Well done.
Food spoils in 2-4hrs. 17 years is way too long.
That food looks pretty good for being 17 years old.
You should probably serve it faster. Most food expires after 17 years.
In all seriousness, good job young buck.
Great. Not on you, but clear plates are dumb, especially for this application. When appearance is important, why allow the majority of color in that dish to come from the table top?
Those clear ones look like the plate in my microwave
Smaller ceramic plates
Most people that are new to this kind of work struggle with plating quite a bit. I’m sure the chef is quite happy with you whether they told you or not
Looks great but those plates are awful. They remind people of their microwave.
If you’re reproducing someone else’s plating design, then good job. However I hate the actual choices made. It looks so 1980s and the clear plate doesn’t help lol.
Do a quick scape of a little bit of sauce/icing of the plate to offset the look of an item floating on the plate.
Beautiful.
Damn beautiful plates! Keep your eyes and ears open and absorb every bit of useful information you can.
You’re doing amazing.
Food looks good, the clear plates look like you pulled the turntable out of a microwave 🙊
Definitely not! this looks much fresher than 17yo
plating is fine, good eye etc, but you are 10% there next up make the plate
That is a fine quenelle young one!
You shouldn’t be on your phone taking pictures during a stage. I would’ve sent you home immediately. Also congrats, you can follow plating instructions, let’s see how long you last.
Smaller plate. No clear plates. That is all.
Those quenelles are beautiful, did you form them yourself? Either way you’ve got talent!
bro, keep that shit up!
Stay away from drugs and booze and you’ll go places.
TIGHT quenelles, Chef. Well done.
They look very nice and you are doing an excellent job! Now never work for free again.
Amazing quenelles.
Beautiful regardless of age…. obviously talented
Keep it up, but dont let them not pay you. At least not for too long.
Quenelles look simply delicious
I think it could ise more creativity? Just seems like all three have the same pattern. Quenelles are beautiful though
Too Rococo for me, but well executed!
My opinion is that this is a great start. Don’t let anyone stop you. I’m proud of you already.
Looks nice
Wow those clear plates look terrible.
Good looks good tho. Keep cooking
These plates look nice. Good job on the ice cream/sorbet. Reminds me of what comes out of a PacoJet.
If it was on a white plate they would look way better. Those plates remind me of what you grab on a salad bar chain.
It took your 17 years to plate this?