Buttermilk + olive oil chiffon, milk chocolate + blood orange mousse, buttermilk ice cream, raspberry + blood orange gel, raspberry milk crumb, milk chocolate pearls
Last dessert of 2025, loosely inspired by the NYE ball drop in NYC. More of a “messy” plating than I normally do, but I’m trying to expand my repertoire.
Thank you to every person who left a comment on any of my posts this year. Still trying to find my personal plating style, but your critiques have helped me move in the right direction.
by bcr0
6 Comments
As a chef I always assume everyone else in this sub are also chefs working in a professional kitchen. It always throws me when I see something as fabulous as this and then swipe to see a cute apartment or even better a cat! I love this sub.
Great job! Very well done
Yes, yes, yes, yes! Love both platings, the inspiration and your cat is sooo cute!!! Cheers Chef!
The first plate is a little scruffy but very appealing. Like something you’d get at a really good 1 star place that’s not aiming to do haute cuisine. The fact that it’s so densely plated makes it exciting, like digging around for treasure in a forest.
The second one is a big no for me, although it’s work most would/should be proud of. It’s fallen into the culinary uncanny valley whereby it’s too try-hard to get away with being messy, but not pristine enough to achieve what it’s aiming for. It looks cramped, the raspberries lack gloss, and everything lacks a little precision.
Looking back over some of your previous posts, I think the dry fruit surface thing is a consistent (but not ubiquitous) fault in your dishes. Dull surfaces rarely look good. The classic French solution is to brush things down with either sugar syrup or a weak apricot glaze, but in many contexts a little oil also works well. As an exercise in comparison, look at the mandarin segments from a month ago (dull) vs the pear 2 months ago (shiny) vs the blueberries 3 months ago (dull) vs the plum and strawberry (both shiny), both 4 months ago. Teeny tiny step that makes a dish look better.
This is beautiful. Do you have any advice for how to get into more advanced plating techniques?
Even with this new style, I could still tell it was made by you before I saw your username. I’m a huge fan of your work. Super distinct and really inspiring.
Did you just discover how to make crumbles and powders?