Thoughts? Opinions? Critiques?? In order: 1. (Shrimp Alfredo, Parm Roasted Broccoli, Rice Pilaf) 2. (Beef Bolognese, Cauli-GB-Carrot Veg Blend, Garlic Bread) 3. Chicken Pot Pie, Steamed Broccoli, Da Roll)
by snu_f
34 Comments
snu_f
(P.S. To the person who commented about the plate rim in my last post. Note the plate rim.
LibraryAgreeable5720
WILD
big-cheese789
Looks very institutional….for what u are asked to do, I think it looks great!
QuietRedditorATX
Critiques on what? It sounds like these are plates on your menu, so do they look like your menu?
1. Pasta and rice? Rice color looks dull.
2. Need more green bean. Bread not photogenic 🙁 looks dry and not garliccy.
3. Broccoli overshadows the plate. Makes the main look puny. Another carb on carb, but I think most people would enjoy it.
antney15462
someone overorder on broccoli? crowding the plate with it……
chezznul
I can’t really see what’s going on, what’s hiding under those breads? Do you work at Baker’s Square? Or an old folks home?
Looks like a really yummy mom dinner tho, ngl.
mark-suckaburger
I love broccoli so I would be stoked to see this but, that’s a lot of broccoli man maybe lighten it up a bit
TwinFrogs
Shoulda used a plastic cafeteria prison tray.
Dassman88
Nursing home?
Old_Lobster_2371
I applaud the effort to keeping one side large and uncut
ratdadbastard
looks great for a nursing home or hospital
kattrup
What is even on those carrots?
PlayStationPepe
Looks great op.
junglemuffins
Choppin’ broccolay
chocolateturtle456
That’s an insane amount of brocoli as someone who loves brocoli.
Also, do you guys make garlic bread using a slice of normal bread?
aevitas1
Only criticism I have is that veggies should be properly blanched.
captainboring2
For the broccoli loves club of the US
Edit,am I seeing pasta and rice on one dish?
UrpaDurpa
Gives me S&S Cafeteria vibes. GAF, baby!
IgetHighAtWork420
Lol everything in a bowl on a plate.
PizzaComfortable1387
this looks like good behavior prison food 🥲
wettski-wyrob
Clean, tight, well cooked. I would love to come home to any of those plates
Flimsy-Commission539
I don’t understand why the sides are highlighted. Turn the plate and have the main focus be the entree
bullet_proof_smile
I love broccoli, but that looks like a punishment.
A punishment of broccoli.
Ok-Butterscotch2321
Dressed up Hospital food
12345NoNamesLeft
Too much veg and not enough carbs for prison
Nursing home ?
YourAverageGod
Did your supplier have a fire sale on broccoli? We need more information. Are people paying for this food?
510Goodhands
Judging by the OP’s other posts, they work in a hospital. AFAIK, that brings with it a pretty large set of restrictions at the average restaurant does not have, so maybe ease up a little with the comments on the young chef, hm?
HypertensiveK
If the color beige was food.
ComprehensiveRepair5
This looks like very thoughtfully cooked hospital food. A quick note: if this is indeed a hospital or a care facility, shrimp PTO is not a good choice. Lots of residents have lost mobility in their hands and will struggle with them. Plus, choking hazard.
MrWolfeeee
I would recommend that you make the first and third dish less blocky. Cut the broccoli and keep the stem with smaller sized bites.
No one wants a bush on their plate, except the 80’s era.
ChefArtorias
The food all looks okay but the plates are really crowded. Broccoli looks off like they’re maybe not cut?
PintosnFleas
Why’s the broccoli all tucked in like that?? Makes me uncomfortable
milosh2
The hedge of broccoli is off putting. Use a different bread for garlic bread, or at least a thicker cut. Everything looks like it was prepared well though. Overall very nicely done.
FairyPenguinStKilda
1. Take the prawns and put them so their tails are up, you can see the pasta and take a photo no Pilau and broc, with chopped herbs on them. Put the Pilau in the middle of the plate with florets of broc, and about 1/4 of the amount there – also put a garnish on the pilau – in a neat line, off centre, side to side.
2.Cut the bread in triangles, add herbs, place crust down, point up. Butter/spread to the edges. Smaller bowl of bolognese slightly piled up. Glaze the carrots if you can with oil/butter/marg and put the white stuff (mashed potatos?) separately, piped or in a scoop/quenelle.
3. Again, 1/4 the broc, turn roll so the split shows, place pastry on pot then bake, or cut it to ALMOST fit or use a different bowl, take the pastry a little darker.
Love, someone who spent almost a year in hospitals – serious MVA, and has cooked in one, and worked in nursing homes. It is a hard gig! I used to make a seafood pie, and one Rugby player ate 5 of them after knee surgery – the rest came back 1/2 eaten, so I know how it feels to feed the ill, and to have food arrive when it is the highlight of the day.
34 Comments
(P.S. To the person who commented about the plate rim in my last post. Note the plate rim.
WILD
Looks very institutional….for what u are asked to do, I think it looks great!
Critiques on what? It sounds like these are plates on your menu, so do they look like your menu?
1. Pasta and rice? Rice color looks dull.
2. Need more green bean. Bread not photogenic 🙁 looks dry and not garliccy.
3. Broccoli overshadows the plate. Makes the main look puny. Another carb on carb, but I think most people would enjoy it.
someone overorder on broccoli? crowding the plate with it……
I can’t really see what’s going on, what’s hiding under those breads? Do you work at Baker’s Square? Or an old folks home?
Looks like a really yummy mom dinner tho, ngl.
I love broccoli so I would be stoked to see this but, that’s a lot of broccoli man maybe lighten it up a bit
Shoulda used a plastic cafeteria prison tray.
Nursing home?
I applaud the effort to keeping one side large and uncut
looks great for a nursing home or hospital
What is even on those carrots?
Looks great op.
Choppin’ broccolay
That’s an insane amount of brocoli as someone who loves brocoli.
Also, do you guys make garlic bread using a slice of normal bread?
Only criticism I have is that veggies should be properly blanched.
For the broccoli loves club of the US
Edit,am I seeing pasta and rice on one dish?
Gives me S&S Cafeteria vibes. GAF, baby!
Lol everything in a bowl on a plate.
this looks like good behavior prison food 🥲
Clean, tight, well cooked. I would love to come home to any of those plates
I don’t understand why the sides are highlighted. Turn the plate and have the main focus be the entree
I love broccoli, but that looks like a punishment.
A punishment of broccoli.
Dressed up Hospital food
Too much veg and not enough carbs for prison
Nursing home ?
Did your supplier have a fire sale on broccoli? We need more information. Are people paying for this food?
Judging by the OP’s other posts, they work in a hospital. AFAIK, that brings with it a pretty large set of restrictions at the average restaurant does not have, so maybe ease up a little with the comments on the young chef, hm?
If the color beige was food.
This looks like very thoughtfully cooked hospital food. A quick note: if this is indeed a hospital or a care facility, shrimp PTO is not a good choice. Lots of residents have lost mobility in their hands and will struggle with them. Plus, choking hazard.
I would recommend that you make the first and third dish less blocky. Cut the broccoli and keep the stem with smaller sized bites.
No one wants a bush on their plate, except the 80’s era.
The food all looks okay but the plates are really crowded. Broccoli looks off like they’re maybe not cut?
Why’s the broccoli all tucked in like that?? Makes me uncomfortable
The hedge of broccoli is off putting. Use a different bread for garlic bread, or at least a thicker cut. Everything looks like it was prepared well though. Overall very nicely done.
1. Take the prawns and put them so their tails are up, you can see the pasta and take a photo no Pilau and broc, with chopped herbs on them. Put the Pilau in the middle of the plate with florets of broc, and about 1/4 of the amount there – also put a garnish on the pilau – in a neat line, off centre, side to side.
2.Cut the bread in triangles, add herbs, place crust down, point up. Butter/spread to the edges. Smaller bowl of bolognese slightly piled up. Glaze the carrots if you can with oil/butter/marg and put the white stuff (mashed potatos?) separately, piped or in a scoop/quenelle.
3. Again, 1/4 the broc, turn roll so the split shows, place pastry on pot then bake, or cut it to ALMOST fit or use a different bowl, take the pastry a little darker.
Love, someone who spent almost a year in hospitals – serious MVA, and has cooked in one, and worked in nursing homes. It is a hard gig! I used to make a seafood pie, and one Rugby player ate 5 of them after knee surgery – the rest came back 1/2 eaten, so I know how it feels to feed the ill, and to have food arrive when it is the highlight of the day.
Thanks for caring enough to ask.