Roast me. Followed a guide this time but I think my plate is too tight. I also feel the colours are off and some of the garnish is messy.
by ArmanDoesStuff
7 Comments
Detlef_Schrempf
Change to a flat round plate and spread things out. The fluting and lost space is working against you.
2eDgY4redd1t
Your food should never touch any part of the plate rim, and there should always be use of negative space on the plate as well. Size the components of your presentation both to ensure that you can stay in the plate, and so that the finished plate has the correct proportions of each component, usually starch, protein, and garnishes at something like 1.5:1:1 seems to work.
Also, your carrots show no signs of caramelization, they should have never folded to dark brown edges, and I’m afraid your mushroom puree reminds me of beige bathroom caulking.
Lastly, the slice of the duck should be thinner and more oblique, and it should be shingled evenly.
I’m making it sound a lot worse than it is, I’ve seen much worse in decent restaurants. But you did ask for a roast.
2eDgY4redd1t
Your food should never touch any part of the plate rim, and there should always be use of negative space on the plate as well. Size the components of your presentation both to ensure that you can stay in the plate, and so that the finished plate has the correct proportions of each component, usually starch, protein, and garnishes at something like 1.5:1:1 seems to work.
Also, your carrots show no signs of caramelization, they should have never folded to dark brown edges, and I’m afraid your mushroom puree reminds me of beige bathroom caulking.
tactican
Too much food for that plate. The duck slices need to be layered more evenly.
Upstairs-Dare-3185
Never thought I’d say this but my immediate thought it that’s too much duck. Bigger plate + use of negative space (as others said) would go a long way, and just tighten everything up. Those carrot batons are a little uneven and the stack of duck needs to be even.
Coercitor
If you’re going to call something caramelized, make sure it has caramelization.
Bigdoinks69-420
The duck looks over, the carrots look under, it’s busy and not very high or tight, it shouldn’t touch the rim of the plate, and I would personally change the shape of the mushroom puree, it looks like something took seven shits in different random spots, like you have take scoop a little dab of brown stuff out of a random smattering of neat piles that appear to have come out of a single round hole 🤣 sorry I bet it was pretty tasty though!
7 Comments
Change to a flat round plate and spread things out. The fluting and lost space is working against you.
Your food should never touch any part of the plate rim, and there should always be use of negative space on the plate as well. Size the components of your presentation both to ensure that you can stay in the plate, and so that the finished plate has the correct proportions of each component, usually starch, protein, and garnishes at something like 1.5:1:1 seems to work.
Also, your carrots show no signs of caramelization, they should have never folded to dark brown edges, and I’m afraid your mushroom puree reminds me of beige bathroom caulking.
Lastly, the slice of the duck should be thinner and more oblique, and it should be shingled evenly.
I’m making it sound a lot worse than it is, I’ve seen much worse in decent restaurants. But you did ask for a roast.
Your food should never touch any part of the plate rim, and there should always be use of negative space on the plate as well. Size the components of your presentation both to ensure that you can stay in the plate, and so that the finished plate has the correct proportions of each component, usually starch, protein, and garnishes at something like 1.5:1:1 seems to work.
Also, your carrots show no signs of caramelization, they should have never folded to dark brown edges, and I’m afraid your mushroom puree reminds me of beige bathroom caulking.
Too much food for that plate. The duck slices need to be layered more evenly.
Never thought I’d say this but my immediate thought it that’s too much duck. Bigger plate + use of negative space (as others said) would go a long way, and just tighten everything up. Those carrot batons are a little uneven and the stack of duck needs to be even.
If you’re going to call something caramelized, make sure it has caramelization.
The duck looks over, the carrots look under, it’s busy and not very high or tight, it shouldn’t touch the rim of the plate, and I would personally change the shape of the mushroom puree, it looks like something took seven shits in different random spots, like you have take scoop a little dab of brown stuff out of a random smattering of neat piles that appear to have come out of a single round hole 🤣 sorry I bet it was pretty tasty though!