This was my first solo “fine dining” special I ran at work back at the end of March, any recommendations of how to elevate the way the dish looks or even any praise on what looks good on the plate already would be greatly appreciated. Radish on top of the salad was meant to look like a flower of sorts, to bring a spring feeling.
by jmillo210
4 Comments
Demi thickened with cornstarch chef?
The salad seems unnecessary. It’s like it’s 2 different dishes.
Honestly well done with the meat/veg, my mouth is watering. The salad needs an overhaul – it looks soggy and on an island. Either plate separately, or spread it out more sparsely near/around the meat. garnish it a bit tangled, i’d cut them short and use short little sprigs.
Cucumber? With pork chop and cherry? Huh. I don’t know about that.
Maybe try blanched yellow zucchini rounds instead