I’m often the one that decides how dessert specials get plated. How’s my work chefs?
For reference, this place is like the midpoint between causal and fine dining. I don’t choose what the dessert features are, I just make and plate them.
by father-kenneth
13 Comments
Kn16hT
If I say my dinner plating was bad, do I get comped one of those? 😉
Snoo-97916
Looks great! On the first pic I’d do a swoosh of that sauce rather than a squiggle but both work!
65words
I would say it’s fine, except the 2nd picture. The plates too small. You could also try a small pool of sauce instead of the lines on the plate.
staticfeathers
squiggles are elegant but played out. i challenge you to an original dessert plating design for the sauce
Rhodes_Warrior
Mediocre.
1. Hands too slow with the squiggles which is why they’re too thick. Either do a quenelle or don’t. Don’t just lazily slop the pudding next to the tart like that. Way, way too much whip. Reduce the whip by half and add some citrus zest.
2. It’s….ok. But you’re hiding the brûlée with too much whip and too many berries for that tiny guy. Ditch two blueberries and one each black and razz.
3. I get what you’re going for. White on black, black on white. But too much whip again, which seems redundant for a tiramisu anyways. The berry border on two sides is fine but try and work with odd numbers of strawberry pieces.
4. Maybe try rough concentric circles of the (raspberry?) sauce instead of the squiggle. And again…TOO MUCH FUCKING WHIP. JESUS FUCKING WHIPPED CREAM CHRIST IM GOING TO SNEAK INTO YOUR KITCHEN AND HIDE ALL THE HEAVY CREAM, WHISK ATTACHMENTS AND CHARGERS YOU HAVE.
But honestly, it’s 5:15 in the morning and I’m pissy because I’ve woken up every hour on the hour tonight so what the fuck do I know anyways?
It’s fine. They’re all classic, simple, easy to teach and easy to do when it’s go-time. Could stand to be elevated a bit though.
ItsRichardPersimmons
All of those plates are hideous.
The desserts look fine. Don’t over whip your chantilly or whipped cream, some is starting to look borderline butter.
woodiio
Honestly, not great. Try following some pastry chefs on social media. There are so many ways to plate simply which look 10x better than this. Please no more zigzagging sauces
togodile
Why cream with everything?
fightyMcFookyou
Passable like for now.
doiwinaprize
Your whipped cream is whipped too much that’s why it has that texture. Is that blob supposed to be a quenelle?
shark_food31
The first one needs work
nomadbutterfly
4- doesn’t need ice cream, frosting and whipped cream. Ditch the whip and plate the ice cream on the side.
3- I hate the dust, I don’t think it’s necessary. Play around with the strawberries, maybe turn it into a compote. If there’s cream in the cake, it doesn’t also need cream on the side.
Stop with the zigzags! Nothing says “I don’t know what to do with this sauce” more than zigzags. Do circles or a straight line or a swoosh if you must but never zigzags.
NotYourMutha
Good effort. Keep working on your experiments and always try new styles. I understand that plating can be difficult, but simplicity is a good choice. For your brûlée you could add a small shortbread cookie. Most cream based desserts don’t need cream on the side. On your tart, I can’t see what the fruit is.
Showcase the colors and textures and think about how all of those things taste in one bite. If it’s too busy for your palette, it’s too busy for your plate.
You’re off to a good start and please take the critiques as what they are. It’s how we grow and learn.
13 Comments
If I say my dinner plating was bad, do I get comped one of those? 😉
Looks great! On the first pic I’d do a swoosh of that sauce rather than a squiggle but both work!
I would say it’s fine, except the 2nd picture. The plates too small. You could also try a small pool of sauce instead of the lines on the plate.
squiggles are elegant but played out. i challenge you to an original dessert plating design for the sauce
Mediocre.
1. Hands too slow with the squiggles which is why they’re too thick. Either do a quenelle or don’t. Don’t just lazily slop the pudding next to the tart like that. Way, way too much whip. Reduce the whip by half and add some citrus zest.
2. It’s….ok. But you’re hiding the brûlée with too much whip and too many berries for that tiny guy. Ditch two blueberries and one each black and razz.
3. I get what you’re going for. White on black, black on white. But too much whip again, which seems redundant for a tiramisu anyways. The berry border on two sides is fine but try and work with odd numbers of strawberry pieces.
4. Maybe try rough concentric circles of the (raspberry?) sauce instead of the squiggle. And again…TOO MUCH FUCKING WHIP. JESUS FUCKING WHIPPED CREAM CHRIST IM GOING TO SNEAK INTO YOUR KITCHEN AND HIDE ALL THE HEAVY CREAM, WHISK ATTACHMENTS AND CHARGERS YOU HAVE.
But honestly, it’s 5:15 in the morning and I’m pissy because I’ve woken up every hour on the hour tonight so what the fuck do I know anyways?
It’s fine. They’re all classic, simple, easy to teach and easy to do when it’s go-time. Could stand to be elevated a bit though.
All of those plates are hideous.
The desserts look fine. Don’t over whip your chantilly or whipped cream, some is starting to look borderline butter.
Honestly, not great. Try following some pastry chefs on social media. There are so many ways to plate simply which look 10x better than this. Please no more zigzagging sauces
Why cream with everything?
Passable like for now.
Your whipped cream is whipped too much that’s why it has that texture. Is that blob supposed to be a quenelle?
The first one needs work
4- doesn’t need ice cream, frosting and whipped cream. Ditch the whip and plate the ice cream on the side.
3- I hate the dust, I don’t think it’s necessary.
Play around with the strawberries, maybe turn it into a compote. If there’s cream in the cake, it doesn’t also need cream on the side.
Stop with the zigzags! Nothing says “I don’t know what to do with this sauce” more than zigzags. Do circles or a straight line or a swoosh if you must but never zigzags.
Good effort. Keep working on your experiments and always try new styles. I understand that plating can be difficult, but simplicity is a good choice.
For your brûlée you could add a small shortbread cookie.
Most cream based desserts don’t need cream on the side.
On your tart, I can’t see what the fruit is.
Showcase the colors and textures and think about how all of those things taste in one bite. If it’s too busy for your palette, it’s too busy for your plate.
You’re off to a good start and please take the critiques as what they are. It’s how we grow and learn.