How can I improve this plating? Everyone loves the dish, but figuring out an elegant way to plate it on this plate is proving difficult. This rectangle plate is all I have to work with until I convince the GM to order us some different plates.
by OhFarts_ItsDerek
9 Comments
I think the plating is very good and looks nice but you are missing a bright color. Everything is dark and brown, maybe different micros would be good.
Not a chef, for me it looks too monochromatic, you lose all the finer elements in this big heavy swipe of brown. Maybe piping the bbq sauce as a few big drops scattered around the plate (instead of the comb pattern) would look cleaner, and to open up space for the white of the plate to come through.
Why cut into cubes and not just leave a nice big piece of pork belly to play with garnishing and saucing on the plate?
I would pipe the sauce into drops. Maybe garnish with bright microgreens or radish for color.
Blood orange season is over
I don’t think that comb pattern is doing the plate a favour cause you end up with dark brown on dark brown. Try dots or a swirl instead and set the cubes on the white of the actual plate.
I also wouldn’t be opposed to a bright element for contrast, try riffing on pistachio or orange for a gel or a tuille that really brings the colour.
Every time I see a brown streak on a plats 🤨
When you convince your GM for more plates, that’ll be a good step forward.
That sauce needs to go into a squeeze bottle. Brighter greens for contrast would make it less monochromatic. Maybe building up vs building wide on your new plates would be a nice option.
Certain colors can be smeared and look appetizing. This is not among them.