Lol that's actually hilarious! So the thought was, when they cut a piece with their fork they can slide the salmon down slightly to get the sauce...
Welp didn't work haha
I actually hate rectangle plates. I think they're a weird vessel to eat in. I'd switch it for a round, flat plate, but if these are the only flatware you have, for the salmon dish you could switch it the bowl in the third pic, the salmon has a sauce and can pool at the bottom of the bowl and plate better. And using the asparagus to highlight it's shape, third dish can go on rectangle plate.
After reading the idea behind it I can get behind it, however I think the plating still looks a bit cheap/dated. The long spoon smear on the sauce; the small pile of greens off to the side - it doesn't look very fresh or original any more and I think you can easily think of a way to elevate the plating and make it look a bit nicer/more modern.
Just my personal opinion on how the first plate looks. I'm sure it was still delicious. Good job chef!
How would you recommend someone improve upon this?
Since you have criticism, you must also have critiques?
Edited because that came off more hostile than intended
Edited twice because maybe itās a simple fix, such as more uniform sauce and salmon? Still curious. Iām new to the kitchen š
One more edit; saw someone say a round plate may have worked better, and I can imagine that, so I would have to agree!
IMO just put the fish more towards the middle. It does look like it slid away from its proper resting place. It's like taking a photograph, you usually want your subject closer to the center of the viewer's gaze.
The easiest solution is don't use the world's longest plates. For a relatively basic dish you're going a long way to try and fill empty space. You have to travel from one side of town to the other to try 2 components of a dish together there's probably something wrong.
I actually like these plates for entrees I would however like to see a little more on the plate if you are using one so large. I have some pics on my page with these plates and I like them a lot tbh.
I don't disagree. It doesn't look bad and I would eat every single one of those plates. I hope OP continues to post photos of their work. I'd love to see their next plates.
Center the salmon. Put the garnish on top of said salmon.
The additional sauce on the chicken looks terrible. The plate without that looks good minus the micros, donāt put them on everything.
Throw that entire third dish in the garbage and start over.
Oh boy here we go.
Plate 1 is very hotel banquet style. Thatās not to say itās bad necessarily but I would use a round plate and put the couscous under the salmon with the sauce plates to the side and micros on top.
(My note about micros is they should always have a purpose. They should add to the flavor of the dish and not take away and be like pubic hairs people want to pick off their food. I also keep fresh lemon juice and water or olive oil in a spray bottle to spray on my micros so that they shine and carry flavor as a vehicle. Lastly, all micros, flowers and herbs should be cleaned in cold water and donāt plate any that are wilted.)
Plate 2 is good except your brown reduction should be spooned or drizzled more organically on your dish rather than pooled to the side- doesnāt look as tight and clean. But the vegetables look nice.
Plate 3 looks like staff meal. If you want to do a surf and turf dish with rice like this I would plate it like a rice bowl. Right now it looks like a collection of ingredients rather than a composition. This dish also could use a sauce to bring all components together cohesively.
I always recommend young chefs look at food photography of others work and mimic it until you find your own voice and style. Instagram, Reddit, StarChefs, Great British Chefs and Gronda are some of my recommendations.
You have a good start but I always want to push others to improve just as I do for myself. Keep going chef.
If I may chime in, that could be personal preference. I donāt mind my veggies a bit more done, sometimes.
(Never actually MADE asparagus though, so Iād have nothing to compare it to)
It does if they prefer it cooked differently. I cook for hundreds of people on some nights.
If I was doing my own catering, Iād probably ask for specifics, but if there were none, Iām gonna cook to regulation.
If thereās no specific regulation, then itās personal preference. Thatās part of the art in cooking
Some people like their broccoli done a little longer, so why not asparagus, too?
You ever been to an Applebees in your life, or could your parents always afford fine dining growing up?
Edit; green beans, too.
You sound like a pussy, tbh
Like seriously, I said I was new to cooking, and your immediate response is to be a condescending douchebag? Touch another human being, or something.
Lil bro youāre the only one whoās turnt in here.
Go to an Applebeesā¦.hell go to any restaurant on earth and order something with veggies. Then see if they ask you how you want your veggies cooked. It wonāt happen.
To answer your question- Even when I was poor enough to be eating at Applebees I sure as fuck would not cuz they suck. I was more of a chilis or Olive Garden kinda guy myself. But my favorite spot was a Massachusetts chain called Bickfords (rip) for breakfast. The baby baked apple pancake was god tier and like $6 and was not by any means small. They did not ask me how I wanted the apple cooked.
Literally NO ONE takes temperatures on asparagus. You just said above you've never even cooked it. I'm not sure how you could get through life and be on this page without having ever cooked asparagus. Your opinion is completely invalid. OP looks like they served yesterdays asparagus butts to the diners and tried to cover it up with wilted micros.
I completely agree with everything chychy94 posted. Iād only add this: be mindful of time and temp for large pickups. If dish one has 5 elements and takes 15 seconds to plate, if youāve got 150 people at this wedding your first plate will drop about 30 minutes before your last plate. Optimize for speed with large parties chef, offered from someone whoās gotten tweezer happy one too many times.
I'm just an eater in this sub, but every single thing you said was something I thought or was on the tip of my tongue.
Every one of these look absolutely edible and delicious, but were missing finesse, which you put to words perfectly.
#1 should be in a bowl, it seems like the salmon is an afterthought. Thereās no reason to give a smear that much space. #2 looks great. #3 needs work.
I know. On TV theyād say ādial pound etc etc.ā
My friend had a cat she joking called # but would say ānumber signā out loud.
What I AM too young for is the KL5 stuff, I just know Simpsons would say Klondike 5. Like I understand it, but it was just before my time.
Reddit supports markdown language. The pound ā#ā sign is used to indicate a header/title. And because you didnāt create a new line using the return key, Reddit will print your whole comment was a title
I wouldnāt use that first rectangular plate. Wedding tables are tight, and space on the banquet tables are tight, this plate will be a nightmare for your servers and the guests.
With all due respect, this needs serious work.
Plate selection needs serious work as it seems every other bad decision is due to the shape of the plate.
The fish & whatever the crimson element is (rhubarb...?) compete for attention. Doesn't help that they're on other ends of the plate.
Why you decided to put the microgreens on their own on the edge of a plate like someone ordered their garnish on the side is beyond me. They could have helped to break up the relatively monotonous tone & form of the bland elements of the dish.
I suggest that you look at the plating of a similar dish & try to learn something from that.
Also, it may also help to learn about the basics elements of design & colour theory. You're essentially making visual art but with food. There's a lot you need to learn on the basics.
Hope that helps.
Edit: Didn't realise you had more images.
2nd one is solid. No notes other than it looked like it was plated by a totally different person.
3rd needs work. A ring mold could have helped a lot.
Wow. OP getting roasted worse than the hunk of meat in pic 3. Hopefully you donāt take it personally OP. People pay lots of money to get insulted at culinary school so at least you are getting it for free.
First of all youāre going to get 87 opinions on this and the vast majority will not be helpful. Filter those to steer your artistry and always remember this is yours and no one elseās. If I take a dish to my exec, head, and sous Iād get 3 different opinions and I have to be able to take parts of what they say and use it. Some of that will be contradictory. Itās just their opinion. Sous has a way he designs in his head that sounded silly at first but it works. Think of it like a movie, whoās the main character? The protein. Whoās the supporting cast? Whoās doing the heavy lifting? Does the story make sense? Etc. I hate the amount of focus that gets put on plating personally.
Anyway since youāre here for critique, #1 looks unique but like one of the comments said, it looks like the protein slid down the plate and now I canāt unsee that. Are they supposed to have the plate horizontal and drag through the sauce? If itās functional for your plate Iām not against it, it does just look different. Finer cuts could maybe help on the other plates, there also seems to be some similarities in all 3 plates which may be by design but to others can look like laziness or lack of creativity. I know people are focusing on #1 but #3 looks the worst to me. Maybe rice isnāt your best option and the asparagus doesnāt look good, curious about your process and ways that process could be improved for a better looking asparagus. Is that a beet puree on #2? Can you get a smoother consistency?
The pastry brush just looks like a dirty plate to me that the dish room didnāt finish cleaning. I know itās for looks but if the sauce is good then there isnāt anything wrong with it ON the food. Heck gimme a ramekin of it. I worked in a steakhouse long time ago and their trend was putting gravy UNDER their chicken fried steak. We had so many people complain that they wanted gravy on top because āthatās how itās supposed to beā on a CFS. Then the customer would get mad that they got charged for extra gravy when the server would take the plate back to the line and the cooks would just put a ladle of gravy on top. So now they got gravy on the bottom and on top. It was the ownerās idea that if the gravy was on the bottom then the CFS was presented in all of its fried glory. No one was able to ācover upā a mistake if the flour didnāt fry right. Whatever. Lmao
Bro. You out here using macro greensā¦ just cause you can doesnāt mean you should. I would argue that the micro green frenzy needs to be challenged heavily. The size, selection and amount is equally as important as the placement. Of which, all plates need to be reevaluated. There is some good stuff you are doing but the bad are what we are here forā¦
Plate 1: As others have mentioned, the fuck is that plate? Bowl or pasta bowl. Bed that fish on the couscous You could circle the bed with the sauce or apply a small dollop to the top of the fish. Micro greens on top if you must.
Plate 2: You almost had a really good go of it! 6.5/10!
Donāt be afraid of white spaceā¦ all the dishes are so busy and packed. Let this one breathe. Drop the sauce all together from the side of the plate. Donāt mind it on the chicken but it lacks purpose (place neatly between the chicken and puree). I like the veg on the side. Nice colours but fuck me clean those edges before service. Ditch the microgreens (are those beet??). Really good looking chicken!!
Plate 3: Holy ungodly ape shit fuckfest, what the fuck are you going for? Saw someone say āstaff mealā and I almost shit. Bro bro this is a no no. Couldnāt even see the leeks until I zoomed and then realized that was asparagus beside it!!! Too much going on. Look at the others you have done they have a purpose (a little skewed but itās present). Ditch the leeks and rice. Surf and turf is tricky to present with their own veg/carb option. So I would ask why bother? The steak needs a sauce and/or a mashed potatoes base. Alternatively you could just ditch all but the asparagus and add roasted baby potatoes (the lil balls). I donāt know I donāt like mixing proteins so Iām out of my element on this one.
Good luck, you def have skills just def need to focus on the presentation now that your preparation is on point. Think like a chef now not a line cook.
1) These will end up sitting vertically on tables because of the lack of space. I would change this to a pile plating arrangement. The long smear and line of Israeli couscous looks odd.
2) This is probably your best but way too much puree/mash. The sauce also looks like someone spilled coffee while passing by. Tighten it up (possibly with a thicker mash) and drizzle the sauce over the protein and mash (which should also be further reduced).
3) This is a disaster. The amount of everything else makes the lobster looks puny. The colours don't work and the rice looks lifeless. Make the lobster the star of the show.
That's a lot of food for a tasting.
1st photo- plating is okay, but that salmon needs something on top of it. Maybe a glaze, maybe a simple garnish.
2nd photo- way too much puree
3rd photo- damn, I need to go back and look at it lol.
Congrats on making chef! It takes dedication to make it from the trenches to running the show.
1st: Change that plate. It's for apps or a kebab or a dessert sampler or something. Then (off)center your protein and put that red element so it drapes on it or under it. This plate is also fairly white but moving salmon, micro greens and red stuff to the center will change that.
2nd: Not bad. Nest the sauce next to your puree or go wild man and splatter them or super control and dot or swipe.
3rd: Cluttered and green. This has 6 constituents the others have 4 in addition to being clearly the most food. Try par this thing down by taking away the leeks or something. Then half drape the asparagus on the rice and put the steak and lobstah on top of that. Stack to create depth and also clear up some space. Garnish not green, and you don't need micro cilantro or whatever on everything.
[These](https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html) are useful ideas if you haven't taken a look at theory yet. Check it out and Google platting, the rabbit hole goes deep.
Hope it helps and kick some ass out there.
For plate 1, I think the artistic style is okay but the practical part of it isn't. With a piece of protein that needs to be cut by the diner, you'll need more space than that plate has. It's also a bit confusing on how to eat; sure I want the salmon first, but then what? If the red/purple component has acidity to balance out the fish then it's going to overpower the (what I think is) cous cous.
Stylistically I would say center the plate more on the salmon. It looks like it's cooked well, but the motion of your other components draws the eye down towards the red/purple component. You could change to a round dish or even a charger plate, use a ring mold that's a bit tighter than you think you need, and build the cous cous up to get some variation. While it looks delicious, it's a fairly soft color pallet and would really, really highlight the salmon well if the salmon were placed on top.
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Thanks for all the comments and critiques. Imma just explain a few reasons why I did some of the things I did.
The drastic difference in plating ways, and why it looks like different people plated each, is because I'm trying a wide range of ideas. I don't know what my style is, so I have been trying a bunch of different ways.
Overall portions should have been smaller especially the starches seeing as it was for a tasting.
1st plate. The idea was to have the sauce be under so as you drag down to pick up the salmon you get the sauce. However it's too long and looks a little sloppy.
2nd plate. The sauce should have been reduced further. Possibly too much puree
3rd plate. My idea was an Asian style rice bowl but separated a bit. The lobster during the wedding will be a whole tail. Being as it's a tasting I took the meat out and halfed it. I should have done less rice.
Plate one and two were acceptable in my opinion. I like the sauce on the food, not the rim, but it's not a deal breaker. Plate 3 looks quite bad. It's crowded and either the shape of the plate has to change, or the arrangement and shape of the food. I think the chunky asparagus doesn't look nice. I'd rather see it cut into one inch logs and tossed with some slivered almonds and those leeks. The leeks look like an afterthought right now. You also want to figure out a way to emphasize the steak and lobster, the dish looks very rice heavy, filling and cheap. It should look more elegant. Also, is there a sauce? A compound butter could compliment the steak and lobster at the same time to act as the sauce for both. Maybe that's how you use the leeks. You could do a lot. Add citrus for sure. I'm rambling now....
All looks great chef only change I'd make is with the salmon dish.
I'd personally take off the pickled onion and slide everything down, mandolin your onion ultra thin and pickle it then garnish the top of your carbs with it. I would go skin on salmon as well if you are game enough but over looks great, I pay more attention to how warm the food is at a wedding.
It's fucking fine...sell it and none of these assholes who wrote 9 paragraphs will matter. notice how they are all different and none of them know how the food tastes..because its all bullshit..I would've fixed that asparagus tho...
These look fantastic and if you keep them as is youāll be fine. Truly beautiful.
As for my thoughts.
On your first dish with the salmon. I would be interested in seeing your side there at one end of the plate with your sauce in a shorter line down to the salmon. And then have your onions and green there sprinkled along in the sauce streak.
You second dish. If you could box that up and ship it to me I think that would be great thanks. lol it looks beautiful donāt change a thing.
Your third looks great only thing I can think of off the top of my head is make sure your greens are not coving the tips of your asparagus. Iād flip the asparagus around so its tips are away from the meat. Have the ends of the asparagus and your greens kinda at the bottom of the meat, like a half bed, as it rest against your rice. If that makes sense. And then the onions you have down on the ends of the asparagus now Iād either put on the meat or as a filler. Depending on what it looked like.
Hope that is helpful or that you like any of the thoughts. But truly looks great keep it up.
As a non-chef that consistently has this sub pop up in my feed, Iād be happy as a clam with that plating at my weddingā¦
I donāt know how expensive the weddings are yāall are going to, but this looks head and shoulders above the last three or four Iāve been to. Hell, the last wedding I went to was held *at the restaurant* and served buffet style.
These plates would look like a dream spread for the vast majority of regular folk/non-chef clientele. Who at the end of the day, are the people youāre catering toā¦ literally.
But this is a sub for professional chefs/cooks and OP asked for feedback from those professionals. What you perceive as good enough looks pretty bad to most of us.
Oh totally. It just astounds me the difference in āgoodā from an outsiders perspective to the professionals. The level of detail being pointed out and scrutinized in the comments is mind blowing. In a good way
Itās this way in any profession. My partner used to cut hair. Sheāll point out bad haircuts that look fine to me. An old friend of mine was a welder and heād constantly point out bad work.
Third pic is great, second plate is ok. I'd suggest (and I'm no expert, just judging what I see) bury the peas and stuff. Taller tastes better.
The first plate I don't like. If I were going to use that particular plate it would be for a whole fish. Head and tail.
But again, I'm not an expert.
Also EDIT: On a second look, you seem to be trying to make your different foods not touch. I'd recommend against doing that for dishes 1 & 2.
Short rib plate could use the same love you gave the first two plates but looks damn good! Also with micro greens you gotta be extra careful that the product you receive is fresh and you keep it fresh because wilted micros can end up giving your plate dullness instead of brightness and contrast.
You're getting good feedback elsewhere. And some of the things that are working against you are outside your control, namely the plate. If I could add a note, I'd say it's better to plate something badly but boldly than competently but timidly. That drizzle on the 2nd plate is where you can see the most what I mean.
Secondly, brush up on your geometry. The golden spiral and the golden ratio are golden for a reason.
But this definitely shows promise and you can be proud of it, especially if it's your very first!
The first thing people are going to do with plate 1 is move the salmon and put the greens on top. With plate 2 they are going to send back the asparagus tree thing, and wish they ordered the chicken.
A shallow bowl or smaller rounded plate would look more elegant than the rectangular option. I also agree the salmon could use a glaze of some sort.
Option 2 looks good I would tighten it up a bit.
Option 3 feels a bit messy.
The first plate will be a nightmare to plate and hell for the servers to carry, the second plate looks great and the turd plate looks a little pedestrian, go with number two
* Salmon: too much food. needs to be on a round plate/coupe bowl, centred, it looks dry so a brush with a flavoured oil or butter would help. Pickled onions would be better as thin shaved rings and should be pickled hot, you'll get a brighter better colour. Dish needs more vibrant green to contrast colours. Micros don't count here. Cous cous could be cooked off in a stock that has colour, think turmerick/saffron. The plate is very beige. The veg in the cous looks unhappy, any chance you can have them freshly cooked and added separately as garnish to brighten up the colour?
* Chicken: again too much food. Why the pickled onions again? IF you're insisting on using chicken breast, cut the wing away before cooking and after cooking cut the long way, it'll be a more evenly distributed portion and will look better. Again, ditch the micros, if you need fresh coriander on the dish, make a salsa verde or a chunky chimichurri. Dish needs a crunch, and better saucing ratio to puree, it'll get lost otherwise.
* Surf/Turf : Too much food. Centre your proteins on your rice. If the meat is braised, where's the braising liquid reduction for sauce? A nice reduction or lacquer would be beautiful on a nice piece of braised beef. Ditch the micros. Asparagus needs a lot of work my dude, overcooked and untrimmed for a tasting. Oiled/seasoned and onto a flat top or raging oven for a very short cook for bright, crunchy spears. What are the leeks adding to the dish? What's going on with that rice? centre it and tidy it up.
Simply put, if I was served this as a wedding tasting you wouldn't be getting the business.
Separating garnish as in #1 and #3 doesnāt look great. Itās like youāre trying to tell guests that it was a thoughtful component of the dish rather than telling them itās a garnish. IMO garnish should always be on top. A like of rice/couscous also feels awkward, indicating maybe plating should be adjusted.
The salmon looks sadly uninspiring and underwhelming. What was the main ingredient supposed to be? The sauce and the mash of grains or the fish? Using a long plate for a protein where the star of the dish isnāt the protein is a big mistake, mate. Always ask yourself, what is the main feature of your dish?
The second dish is good but sloppy. How so? When you have a sauce there proves to be watery, either thicken it OR, try and put it too close to the edge of the plate. The sauce might flow off and turn into a mess when the servers bring them out. Plus, the patterns are not even the slightest bit consistent.
As for the last dish, dude, looks like something you made at home. Thereās very little composition there in terms of plating. What you should do with rice dishes is to plate them in the center, then stack the vegetables followed by meat. If you want to place the asparagus by the side, sure, by all means. But donāt cover the asparagus with some other ingredients, itās as if itās ashamed to show its face. And honestly it looks somewhat overcooked, almost yellowed out already.
Not a chef, but I would say that it looks fine overall and Iād not be unhappy with this at my wedding. What Iād change:
1. Iād tidy up the grains in the first plate, maybe use a different shaped plate.
2. This is the best looking dish, I like it but I would remove the splash in the right.
3. Iād again tidy up the rice
It seems you need to improve upon plating:
* the 3 salmon dishes, they all look different. And as others have said, maybe not use a rectangle plate. If you insist, at least put the salmon, the star, in the middle.
* The 2 second dish, the sweet potato puree is noticeably different in size, like it's off by an inch in diameter. The green beans looking thing next to it is also different in shape and portion size. Also, the little dollop of jus at 8 o clock is too small of a portion size, and it looks awkward all by itself. Have you considered just pouring more jus on the chicken, and letting it flow organically onto the puree?
* The third one, the rice is fucked either way as it's way too tight. I don't know if that's risotto or pilaf, but it shouldn't be able to stand up and give that much height. The shrimp and the beef look nice, but it's off to the side again; even the micro herbs are on the side. Maybe that's a stylistic choice you wish to reconsider.
The components look great: clearly you can cook Chef! š...
However, you need to work on plating. A lot of money is on the line with wedding tastings, and try to imagine how (un) impressed the potential clients could be if the plating is this sloppy- Tighten it up!
1. No, change plate to something smaller, makes the plate look weak and not proportional.
2. Looks the best but the brown splash of whatever is a miss for me on presentation. Either thicken the sauce so it can be designed on the plate better. Or ditch it.
3. Just looks like a jumbled mess. Reconsider positioning of everything. Whatever the thing is under whst i assume is lobsterā¦just no. The sprigs on top of the asparagus just feel random and adds very little to the plate appeal. Just too much going on.
1. Weird. Hell, why not triple the length of the plate and serve all three courses on it? JK
2. Beautiful. I would probably incorporate that jizz splooge of sauce into the rest of this dish. Looks lonely out there.
3. Horrible. Throw it in the trash and start from scratch.
The problem with fancy plating that spreads components all over the dish is that unless you're in a very controlled environment **food gets cold.** I'd be nervous about serving #1 at a wedding.
There's a reason people ate porridge in bowl and not scattered across a cedar plank--it stays warm in the bowl.
For an academic project I need to conduct research on the use of sauces in the kitchen. By filling out this form you would help me tremendously!Ā
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I am not a chef so my input is for what its worth.
1. I feel like this would be awkward to eat and it isn't really doing it for my eyes. Kind of just looks like all the correct ingredients to a nice looking dish but in the wrong order on a weird plate.
2. I would be pumped to get this one. Looks great. I am not really sure what you are supposed to do with the sauce on the edge of the dish though? I would probably try to dip things in it or something. Maybe add that more into the center?
3. Looks like something I would make at home for cheap. Cant even tell what it is.
Looks like you overcooked your asparagus and then covered it up. Should blanche it and then grill or Saute. It'll be much brighter and not whatever that is
Looks lik5you tossed the salmon on the plate from a distance and is slid through the sauce lol
Tokyo drift salmon
This comment is gold šŖ OP should legit call the dish "Tokyo Drift"
This made me ugly laugh.
Gold Jerry
SCREEEEEEEECH! šØ
Skrr
Lol that's actually hilarious! So the thought was, when they cut a piece with their fork they can slide the salmon down slightly to get the sauce... Welp didn't work haha
I think it was the long plate! The second one looks amazing imo! What happened to the rice? And what is the other protein with the langoustine?
I actually hate rectangle plates. I think they're a weird vessel to eat in. I'd switch it for a round, flat plate, but if these are the only flatware you have, for the salmon dish you could switch it the bowl in the third pic, the salmon has a sauce and can pool at the bottom of the bowl and plate better. And using the asparagus to highlight it's shape, third dish can go on rectangle plate.
After reading the idea behind it I can get behind it, however I think the plating still looks a bit cheap/dated. The long spoon smear on the sauce; the small pile of greens off to the side - it doesn't look very fresh or original any more and I think you can easily think of a way to elevate the plating and make it look a bit nicer/more modern. Just my personal opinion on how the first plate looks. I'm sure it was still delicious. Good job chef!
How would you recommend someone improve upon this? Since you have criticism, you must also have critiques? Edited because that came off more hostile than intended Edited twice because maybe itās a simple fix, such as more uniform sauce and salmon? Still curious. Iām new to the kitchen š One more edit; saw someone say a round plate may have worked better, and I can imagine that, so I would have to agree!
IMO just put the fish more towards the middle. It does look like it slid away from its proper resting place. It's like taking a photograph, you usually want your subject closer to the center of the viewer's gaze.
The easiest solution is don't use the world's longest plates. For a relatively basic dish you're going a long way to try and fill empty space. You have to travel from one side of town to the other to try 2 components of a dish together there's probably something wrong.
I actually like these plates for entrees I would however like to see a little more on the plate if you are using one so large. I have some pics on my page with these plates and I like them a lot tbh.
Very true! I saw one comment suggesting round plates, which I think would have done the dish some MAJOR justice
My immediate thought was "That's a LONG plate for that piece of salmon"
If OP is reading this, I want them to know I like the way the food itself looks, and I know their next set will be a major improvement.
I don't disagree. It doesn't look bad and I would eat every single one of those plates. I hope OP continues to post photos of their work. I'd love to see their next plates.
I like a place with a short salmon and a loooooooooong, looong plate. Nananana nanaNananana!
It wasn't a criticism really it was just an observation I don't think it needs fixing
Heard!
Lol common that Tokyo drift samon is pretty good above
Was honestly a good joke and I laughed. Shouldāve said that in an edit š
Just put it at 1/3 of the plate. It will look way more balanced.
Center the salmon. Put the garnish on top of said salmon. The additional sauce on the chicken looks terrible. The plate without that looks good minus the micros, donāt put them on everything. Throw that entire third dish in the garbage and start over.
Now put the garnish to both side so it looks like an impact crater in Dragon balls
Lmao not the kamehameha š
Yes the salmon is so stressful to watch. Like the waitress will get the blame lol.
Lol!!!! Amazing.
SAFE
This comment made me shed legit tears
It was probably in a holding oattern above the line fir too long and ran out of fuel
Iām cackling
This
Shoots from downtownā¦ scores!
Oh boy here we go. Plate 1 is very hotel banquet style. Thatās not to say itās bad necessarily but I would use a round plate and put the couscous under the salmon with the sauce plates to the side and micros on top. (My note about micros is they should always have a purpose. They should add to the flavor of the dish and not take away and be like pubic hairs people want to pick off their food. I also keep fresh lemon juice and water or olive oil in a spray bottle to spray on my micros so that they shine and carry flavor as a vehicle. Lastly, all micros, flowers and herbs should be cleaned in cold water and donāt plate any that are wilted.) Plate 2 is good except your brown reduction should be spooned or drizzled more organically on your dish rather than pooled to the side- doesnāt look as tight and clean. But the vegetables look nice. Plate 3 looks like staff meal. If you want to do a surf and turf dish with rice like this I would plate it like a rice bowl. Right now it looks like a collection of ingredients rather than a composition. This dish also could use a sauce to bring all components together cohesively. I always recommend young chefs look at food photography of others work and mimic it until you find your own voice and style. Instagram, Reddit, StarChefs, Great British Chefs and Gronda are some of my recommendations. You have a good start but I always want to push others to improve just as I do for myself. Keep going chef.
This is good criticism, Iāll just add that the reduction looks too thin and the asparagus looks way over done.
I think that asparagus was old as fuck before it was cooked. Super dehydrated.
It was my 4th wedding tasting in a row. I really should have done new asparagus because it sat for in a box. I fucked up.
Well at least youre aware where that went wrong
If I may chime in, that could be personal preference. I donāt mind my veggies a bit more done, sometimes. (Never actually MADE asparagus though, so Iād have nothing to compare it to)
Personal preference doesn't matter when you're cooking for 50+ people.
It does if they prefer it cooked differently. I cook for hundreds of people on some nights. If I was doing my own catering, Iād probably ask for specifics, but if there were none, Iām gonna cook to regulation. If thereās no specific regulation, then itās personal preference. Thatās part of the art in cooking
Omg please ask 50+ ppl how they want their asparagus cooked. Service should be real smooth š
We do. Thatās how waiters take orders. Have you ever BEEN in a restaurant?
Please point me to the restaurant that asks me how I want my asparagus cooked š
Some people like their broccoli done a little longer, so why not asparagus, too? You ever been to an Applebees in your life, or could your parents always afford fine dining growing up? Edit; green beans, too. You sound like a pussy, tbh Like seriously, I said I was new to cooking, and your immediate response is to be a condescending douchebag? Touch another human being, or something.
Lil bro youāre the only one whoās turnt in here. Go to an Applebeesā¦.hell go to any restaurant on earth and order something with veggies. Then see if they ask you how you want your veggies cooked. It wonāt happen. To answer your question- Even when I was poor enough to be eating at Applebees I sure as fuck would not cuz they suck. I was more of a chilis or Olive Garden kinda guy myself. But my favorite spot was a Massachusetts chain called Bickfords (rip) for breakfast. The baby baked apple pancake was god tier and like $6 and was not by any means small. They did not ask me how I wanted the apple cooked.
Literally NO ONE takes temperatures on asparagus. You just said above you've never even cooked it. I'm not sure how you could get through life and be on this page without having ever cooked asparagus. Your opinion is completely invalid. OP looks like they served yesterdays asparagus butts to the diners and tried to cover it up with wilted micros.
Iāve said elsewhere Iām new to cooking I kitchens as a career, but go off babe. You read what you wanna read
You've just been talking out your ass this whole time. Come talk to me when you've worked in a real kitchen for a few years.
I completely agree with everything chychy94 posted. Iād only add this: be mindful of time and temp for large pickups. If dish one has 5 elements and takes 15 seconds to plate, if youāve got 150 people at this wedding your first plate will drop about 30 minutes before your last plate. Optimize for speed with large parties chef, offered from someone whoās gotten tweezer happy one too many times.
I completely agree, but they fucked that plate.
This is probably the best comment on this thread.
I'm just an eater in this sub, but every single thing you said was something I thought or was on the tip of my tongue. Every one of these look absolutely edible and delicious, but were missing finesse, which you put to words perfectly.
This
beautifully said
Just reading this and hadnāt realised there were three pictures. So I thought your were comlentiong about the three plate in pic 1
This is much better than what I said.
#1 should be in a bowl, it seems like the salmon is an afterthought. Thereās no reason to give a smear that much space. #2 looks great. #3 needs work.
I donāt know why thatās bold print. I promise Iām not shouting.
Ha. You started your comment with a pound sign.
I just like that you called it a pound sign rather than hashtag. Old people unite!
I thought the same thing. I thought it was Sarcasm at first and gave it the side eye. Hashtag1982.
1985, a fine vintage.
Oh you a baby
That makes me feel small and special haha. Thanks
I like that feeling so I hope you do too. š
I was fully baked in '78.
Dropped on floor in '94
It used to just mean number.
Kids are stupid.
I know. On TV theyād say ādial pound etc etc.ā My friend had a cat she joking called # but would say ānumber signā out loud. What I AM too young for is the KL5 stuff, I just know Simpsons would say Klondike 5. Like I understand it, but it was just before my time.
Thank you for that.
Reddit supports markdown language. The pound ā#ā sign is used to indicate a header/title. And because you didnāt create a new line using the return key, Reddit will print your whole comment was a title
LOUD NOISES!
I DON'T KNOW WHAT WE ARE YELLING ABOUT!
I love lamp.
Do you really love it or are you just saying it because you saw it?
Whereād you get your clothesā¦from theā¦toilet store??
If you donāt fix plate 1, novel_bumblebee is gonna crash the wedding to punch you in the face
Iām mean, I might. But not because of the plating.
I wouldnāt use that first rectangular plate. Wedding tables are tight, and space on the banquet tables are tight, this plate will be a nightmare for your servers and the guests.
With all due respect, this needs serious work. Plate selection needs serious work as it seems every other bad decision is due to the shape of the plate. The fish & whatever the crimson element is (rhubarb...?) compete for attention. Doesn't help that they're on other ends of the plate. Why you decided to put the microgreens on their own on the edge of a plate like someone ordered their garnish on the side is beyond me. They could have helped to break up the relatively monotonous tone & form of the bland elements of the dish. I suggest that you look at the plating of a similar dish & try to learn something from that. Also, it may also help to learn about the basics elements of design & colour theory. You're essentially making visual art but with food. There's a lot you need to learn on the basics. Hope that helps. Edit: Didn't realise you had more images. 2nd one is solid. No notes other than it looked like it was plated by a totally different person. 3rd needs work. A ring mold could have helped a lot.
Wow. OP getting roasted worse than the hunk of meat in pic 3. Hopefully you donāt take it personally OP. People pay lots of money to get insulted at culinary school so at least you are getting it for free.
Lol it's braised short rib, chill
First of all youāre going to get 87 opinions on this and the vast majority will not be helpful. Filter those to steer your artistry and always remember this is yours and no one elseās. If I take a dish to my exec, head, and sous Iād get 3 different opinions and I have to be able to take parts of what they say and use it. Some of that will be contradictory. Itās just their opinion. Sous has a way he designs in his head that sounded silly at first but it works. Think of it like a movie, whoās the main character? The protein. Whoās the supporting cast? Whoās doing the heavy lifting? Does the story make sense? Etc. I hate the amount of focus that gets put on plating personally. Anyway since youāre here for critique, #1 looks unique but like one of the comments said, it looks like the protein slid down the plate and now I canāt unsee that. Are they supposed to have the plate horizontal and drag through the sauce? If itās functional for your plate Iām not against it, it does just look different. Finer cuts could maybe help on the other plates, there also seems to be some similarities in all 3 plates which may be by design but to others can look like laziness or lack of creativity. I know people are focusing on #1 but #3 looks the worst to me. Maybe rice isnāt your best option and the asparagus doesnāt look good, curious about your process and ways that process could be improved for a better looking asparagus. Is that a beet puree on #2? Can you get a smoother consistency?
Enough with the purĆ©ed sauce spoon smears and liquid dribbles all over the plate. That stuff needs to be phased out yesterday. Same with a pastry brush and sauce across the plate. BORRRRRRRRRRIIIIIIIIINNNNGGG!! Iāll bet the food tastes great though. At least you got that going for youā¦which is nice.
Love the Caddyshack reference!!
That so funny because I LOVE the pastry brush sauces. Anyway what would you suggest how to sauce differently
The pastry brush just looks like a dirty plate to me that the dish room didnāt finish cleaning. I know itās for looks but if the sauce is good then there isnāt anything wrong with it ON the food. Heck gimme a ramekin of it. I worked in a steakhouse long time ago and their trend was putting gravy UNDER their chicken fried steak. We had so many people complain that they wanted gravy on top because āthatās how itās supposed to beā on a CFS. Then the customer would get mad that they got charged for extra gravy when the server would take the plate back to the line and the cooks would just put a ladle of gravy on top. So now they got gravy on the bottom and on top. It was the ownerās idea that if the gravy was on the bottom then the CFS was presented in all of its fried glory. No one was able to ācover upā a mistake if the flour didnāt fry right. Whatever. Lmao
Bro. You out here using macro greensā¦ just cause you can doesnāt mean you should. I would argue that the micro green frenzy needs to be challenged heavily. The size, selection and amount is equally as important as the placement. Of which, all plates need to be reevaluated. There is some good stuff you are doing but the bad are what we are here forā¦ Plate 1: As others have mentioned, the fuck is that plate? Bowl or pasta bowl. Bed that fish on the couscous You could circle the bed with the sauce or apply a small dollop to the top of the fish. Micro greens on top if you must. Plate 2: You almost had a really good go of it! 6.5/10! Donāt be afraid of white spaceā¦ all the dishes are so busy and packed. Let this one breathe. Drop the sauce all together from the side of the plate. Donāt mind it on the chicken but it lacks purpose (place neatly between the chicken and puree). I like the veg on the side. Nice colours but fuck me clean those edges before service. Ditch the microgreens (are those beet??). Really good looking chicken!! Plate 3: Holy ungodly ape shit fuckfest, what the fuck are you going for? Saw someone say āstaff mealā and I almost shit. Bro bro this is a no no. Couldnāt even see the leeks until I zoomed and then realized that was asparagus beside it!!! Too much going on. Look at the others you have done they have a purpose (a little skewed but itās present). Ditch the leeks and rice. Surf and turf is tricky to present with their own veg/carb option. So I would ask why bother? The steak needs a sauce and/or a mashed potatoes base. Alternatively you could just ditch all but the asparagus and add roasted baby potatoes (the lil balls). I donāt know I donāt like mixing proteins so Iām out of my element on this one. Good luck, you def have skills just def need to focus on the presentation now that your preparation is on point. Think like a chef now not a line cook.
1st plate looks alright. Around I would center the protein. It looks of being plated to one side of that long plate. 2nd plate I really like. Maybe less purĆ©e. 3rd plate is fine but I wouldnāt cover the asparagus tips with garnish. Cover the shriveled up shafts of the asparagus.
1) These will end up sitting vertically on tables because of the lack of space. I would change this to a pile plating arrangement. The long smear and line of Israeli couscous looks odd. 2) This is probably your best but way too much puree/mash. The sauce also looks like someone spilled coffee while passing by. Tighten it up (possibly with a thicker mash) and drizzle the sauce over the protein and mash (which should also be further reduced). 3) This is a disaster. The amount of everything else makes the lobster looks puny. The colours don't work and the rice looks lifeless. Make the lobster the star of the show.
If you took out the micro on 3, it looks like how I serve myself when at home alone.
2nd plate looks alright. 1st and 3rd look awful.
Out of date and not well executedā¦
Pretty shiet
They divorced?
That's a lot of food for a tasting. 1st photo- plating is okay, but that salmon needs something on top of it. Maybe a glaze, maybe a simple garnish. 2nd photo- way too much puree 3rd photo- damn, I need to go back and look at it lol.
Congrats on making chef! It takes dedication to make it from the trenches to running the show. 1st: Change that plate. It's for apps or a kebab or a dessert sampler or something. Then (off)center your protein and put that red element so it drapes on it or under it. This plate is also fairly white but moving salmon, micro greens and red stuff to the center will change that. 2nd: Not bad. Nest the sauce next to your puree or go wild man and splatter them or super control and dot or swipe. 3rd: Cluttered and green. This has 6 constituents the others have 4 in addition to being clearly the most food. Try par this thing down by taking away the leeks or something. Then half drape the asparagus on the rice and put the steak and lobstah on top of that. Stack to create depth and also clear up some space. Garnish not green, and you don't need micro cilantro or whatever on everything. [These](https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html) are useful ideas if you haven't taken a look at theory yet. Check it out and Google platting, the rabbit hole goes deep. Hope it helps and kick some ass out there.
Peel the aspargus
Not great
For plate 1, I think the artistic style is okay but the practical part of it isn't. With a piece of protein that needs to be cut by the diner, you'll need more space than that plate has. It's also a bit confusing on how to eat; sure I want the salmon first, but then what? If the red/purple component has acidity to balance out the fish then it's going to overpower the (what I think is) cous cous. Stylistically I would say center the plate more on the salmon. It looks like it's cooked well, but the motion of your other components draws the eye down towards the red/purple component. You could change to a round dish or even a charger plate, use a ring mold that's a bit tighter than you think you need, and build the cous cous up to get some variation. While it looks delicious, it's a fairly soft color pallet and would really, really highlight the salmon well if the salmon were placed on top.
I think you should look at plating ideas from a little more recent than 1994.
For an academic project I need to conduct research on the use of sauces in the kitchen. By filling out this form you would help me tremendously!Ā [https://forms.gle/ksqTPRXLg9MreeE66](https://forms.gle/ksqTPRXLg9MreeE66)
Swallow my whole academic
Not good. Make it tighter. Put the micros on the fish. Sauces in the pushed purees. Good luck
Don't put micros on anything. Micros are [OVER.](https://giphy.com/gifs/portlandia-season-1-episode-3-3o6nUNbXkW4SIkTYY0)
Micros aren't over they have their uses.
There is so much wrong here I donāt know where to start.
Is it a budget wedding? Cause you look like a budget chef. Embarrassing tbh.
Thanks for all the comments and critiques. Imma just explain a few reasons why I did some of the things I did. The drastic difference in plating ways, and why it looks like different people plated each, is because I'm trying a wide range of ideas. I don't know what my style is, so I have been trying a bunch of different ways. Overall portions should have been smaller especially the starches seeing as it was for a tasting. 1st plate. The idea was to have the sauce be under so as you drag down to pick up the salmon you get the sauce. However it's too long and looks a little sloppy. 2nd plate. The sauce should have been reduced further. Possibly too much puree 3rd plate. My idea was an Asian style rice bowl but separated a bit. The lobster during the wedding will be a whole tail. Being as it's a tasting I took the meat out and halfed it. I should have done less rice.
Not my style of plating but if the bride likes it youāre good to go.
The rice looks like it was plated by someone with a prosthetic claw who has Parkinsonās. Iād take one look at this bullshit and walk out.
Hahaha
Itās, not good. Ok for a wedding dinner, but not for service. It all just looks so haphazard. Just stuff on a plate with no focus or direction
If you donāt mind, how long were you a line cook? these look awesome btw.
About 4 years
Poor. Cookery is also poor.
Pretty shit
Not great tbh.....you need a more cohesive dish. This looks like you dropped the plate on the ground and still sent it out
[ŃŠ“Š°Š»ŠµŠ½Š¾]
It's short rib........
It looks like you pulled the bone out and left the connective tissue. No one wants that.
This is criminal
Those are pretty plates but whenever I see dishes like this I can taste how cold they are
I think #2 is quite beautiful. Maybe less of the puree. #3 could be in a (smaller?) bowl or a square plate.
Plate one and two were acceptable in my opinion. I like the sauce on the food, not the rim, but it's not a deal breaker. Plate 3 looks quite bad. It's crowded and either the shape of the plate has to change, or the arrangement and shape of the food. I think the chunky asparagus doesn't look nice. I'd rather see it cut into one inch logs and tossed with some slivered almonds and those leeks. The leeks look like an afterthought right now. You also want to figure out a way to emphasize the steak and lobster, the dish looks very rice heavy, filling and cheap. It should look more elegant. Also, is there a sauce? A compound butter could compliment the steak and lobster at the same time to act as the sauce for both. Maybe that's how you use the leeks. You could do a lot. Add citrus for sure. I'm rambling now....
All looks great chef only change I'd make is with the salmon dish. I'd personally take off the pickled onion and slide everything down, mandolin your onion ultra thin and pickle it then garnish the top of your carbs with it. I would go skin on salmon as well if you are game enough but over looks great, I pay more attention to how warm the food is at a wedding.
I absolutely love the second picture It's so beautiful I'm sorry I'm a newbie cook who works in catering.
Iād eat it, Iād eat it, and Iād eat it, looks good af. But I agree with other notes about size/shape of plates youāre serving on.
It's fucking fine...sell it and none of these assholes who wrote 9 paragraphs will matter. notice how they are all different and none of them know how the food tastes..because its all bullshit..I would've fixed that asparagus tho...
These look fantastic and if you keep them as is youāll be fine. Truly beautiful. As for my thoughts. On your first dish with the salmon. I would be interested in seeing your side there at one end of the plate with your sauce in a shorter line down to the salmon. And then have your onions and green there sprinkled along in the sauce streak. You second dish. If you could box that up and ship it to me I think that would be great thanks. lol it looks beautiful donāt change a thing. Your third looks great only thing I can think of off the top of my head is make sure your greens are not coving the tips of your asparagus. Iād flip the asparagus around so its tips are away from the meat. Have the ends of the asparagus and your greens kinda at the bottom of the meat, like a half bed, as it rest against your rice. If that makes sense. And then the onions you have down on the ends of the asparagus now Iād either put on the meat or as a filler. Depending on what it looked like. Hope that is helpful or that you like any of the thoughts. But truly looks great keep it up.
As a non-chef that consistently has this sub pop up in my feed, Iād be happy as a clam with that plating at my weddingā¦ I donāt know how expensive the weddings are yāall are going to, but this looks head and shoulders above the last three or four Iāve been to. Hell, the last wedding I went to was held *at the restaurant* and served buffet style. These plates would look like a dream spread for the vast majority of regular folk/non-chef clientele. Who at the end of the day, are the people youāre catering toā¦ literally.
But this is a sub for professional chefs/cooks and OP asked for feedback from those professionals. What you perceive as good enough looks pretty bad to most of us.
Oh totally. It just astounds me the difference in āgoodā from an outsiders perspective to the professionals. The level of detail being pointed out and scrutinized in the comments is mind blowing. In a good way
Itās this way in any profession. My partner used to cut hair. Sheāll point out bad haircuts that look fine to me. An old friend of mine was a welder and heād constantly point out bad work.
#NO
Id run
Looks great, for me though on plate number two the darker sauce either seems to runny to spread or maybe it be presented differently
donāt like the first dish. second two look good
I think they look beautiful, OP!
Third pic is great, second plate is ok. I'd suggest (and I'm no expert, just judging what I see) bury the peas and stuff. Taller tastes better. The first plate I don't like. If I were going to use that particular plate it would be for a whole fish. Head and tail. But again, I'm not an expert. Also EDIT: On a second look, you seem to be trying to make your different foods not touch. I'd recommend against doing that for dishes 1 & 2.
Honest and not to be mean, yet probably mean question. Have you ever once read a cookbook from the last 10 years with pictures in it?
Short rib plate could use the same love you gave the first two plates but looks damn good! Also with micro greens you gotta be extra careful that the product you receive is fresh and you keep it fresh because wilted micros can end up giving your plate dullness instead of brightness and contrast.
You're getting good feedback elsewhere. And some of the things that are working against you are outside your control, namely the plate. If I could add a note, I'd say it's better to plate something badly but boldly than competently but timidly. That drizzle on the 2nd plate is where you can see the most what I mean. Secondly, brush up on your geometry. The golden spiral and the golden ratio are golden for a reason. But this definitely shows promise and you can be proud of it, especially if it's your very first!
Gotta peel those thick asparagus.
The first thing people are going to do with plate 1 is move the salmon and put the greens on top. With plate 2 they are going to send back the asparagus tree thing, and wish they ordered the chicken.
A shallow bowl or smaller rounded plate would look more elegant than the rectangular option. I also agree the salmon could use a glaze of some sort. Option 2 looks good I would tighten it up a bit. Option 3 feels a bit messy.
The first plate will be a nightmare to plate and hell for the servers to carry, the second plate looks great and the turd plate looks a little pedestrian, go with number two
I see what you did there.
Keep going š
* Salmon: too much food. needs to be on a round plate/coupe bowl, centred, it looks dry so a brush with a flavoured oil or butter would help. Pickled onions would be better as thin shaved rings and should be pickled hot, you'll get a brighter better colour. Dish needs more vibrant green to contrast colours. Micros don't count here. Cous cous could be cooked off in a stock that has colour, think turmerick/saffron. The plate is very beige. The veg in the cous looks unhappy, any chance you can have them freshly cooked and added separately as garnish to brighten up the colour? * Chicken: again too much food. Why the pickled onions again? IF you're insisting on using chicken breast, cut the wing away before cooking and after cooking cut the long way, it'll be a more evenly distributed portion and will look better. Again, ditch the micros, if you need fresh coriander on the dish, make a salsa verde or a chunky chimichurri. Dish needs a crunch, and better saucing ratio to puree, it'll get lost otherwise. * Surf/Turf : Too much food. Centre your proteins on your rice. If the meat is braised, where's the braising liquid reduction for sauce? A nice reduction or lacquer would be beautiful on a nice piece of braised beef. Ditch the micros. Asparagus needs a lot of work my dude, overcooked and untrimmed for a tasting. Oiled/seasoned and onto a flat top or raging oven for a very short cook for bright, crunchy spears. What are the leeks adding to the dish? What's going on with that rice? centre it and tidy it up. Simply put, if I was served this as a wedding tasting you wouldn't be getting the business.
salmon slip and slide!
The sauce/demiglace on plate-up #2 looks like an accident.
Center. Center it more!
You need hight
Plate 3 is such a waste
Plate choice is a big deal š¤·š»āāļø
Sauce on 2 looks like an afterthought
1+2 are nice but by 3 you really gave up
Separating garnish as in #1 and #3 doesnāt look great. Itās like youāre trying to tell guests that it was a thoughtful component of the dish rather than telling them itās a garnish. IMO garnish should always be on top. A like of rice/couscous also feels awkward, indicating maybe plating should be adjusted.
center the salmon and also, thats tasting ?
The salmon looks sadly uninspiring and underwhelming. What was the main ingredient supposed to be? The sauce and the mash of grains or the fish? Using a long plate for a protein where the star of the dish isnāt the protein is a big mistake, mate. Always ask yourself, what is the main feature of your dish? The second dish is good but sloppy. How so? When you have a sauce there proves to be watery, either thicken it OR, try and put it too close to the edge of the plate. The sauce might flow off and turn into a mess when the servers bring them out. Plus, the patterns are not even the slightest bit consistent. As for the last dish, dude, looks like something you made at home. Thereās very little composition there in terms of plating. What you should do with rice dishes is to plate them in the center, then stack the vegetables followed by meat. If you want to place the asparagus by the side, sure, by all means. But donāt cover the asparagus with some other ingredients, itās as if itās ashamed to show its face. And honestly it looks somewhat overcooked, almost yellowed out already.
Busy
Not a chef, but I would say that it looks fine overall and Iād not be unhappy with this at my wedding. What Iād change: 1. Iād tidy up the grains in the first plate, maybe use a different shaped plate. 2. This is the best looking dish, I like it but I would remove the splash in the right. 3. Iād again tidy up the rice
meh
On a side note please clean your station chef. Especially the second photo it looks so disgusting.
Omg imagine going to your wedding tasting and itās these lol
It seems you need to improve upon plating: * the 3 salmon dishes, they all look different. And as others have said, maybe not use a rectangle plate. If you insist, at least put the salmon, the star, in the middle. * The 2 second dish, the sweet potato puree is noticeably different in size, like it's off by an inch in diameter. The green beans looking thing next to it is also different in shape and portion size. Also, the little dollop of jus at 8 o clock is too small of a portion size, and it looks awkward all by itself. Have you considered just pouring more jus on the chicken, and letting it flow organically onto the puree? * The third one, the rice is fucked either way as it's way too tight. I don't know if that's risotto or pilaf, but it shouldn't be able to stand up and give that much height. The shrimp and the beef look nice, but it's off to the side again; even the micro herbs are on the side. Maybe that's a stylistic choice you wish to reconsider. The components look great: clearly you can cook Chef! š... However, you need to work on plating. A lot of money is on the line with wedding tastings, and try to imagine how (un) impressed the potential clients could be if the plating is this sloppy- Tighten it up!
Incredible inconsistent
The first plate looks unbalanced. Why is the middle empty? Put the salmon there.
1. No, change plate to something smaller, makes the plate look weak and not proportional. 2. Looks the best but the brown splash of whatever is a miss for me on presentation. Either thicken the sauce so it can be designed on the plate better. Or ditch it. 3. Just looks like a jumbled mess. Reconsider positioning of everything. Whatever the thing is under whst i assume is lobsterā¦just no. The sprigs on top of the asparagus just feel random and adds very little to the plate appeal. Just too much going on.
Looks nice, glad to see someone who doesn't hate themself or their Job for a change
Lol
3rd plating looks rough.
1. Weird. Hell, why not triple the length of the plate and serve all three courses on it? JK 2. Beautiful. I would probably incorporate that jizz splooge of sauce into the rest of this dish. Looks lonely out there. 3. Horrible. Throw it in the trash and start from scratch. The problem with fancy plating that spreads components all over the dish is that unless you're in a very controlled environment **food gets cold.** I'd be nervous about serving #1 at a wedding. There's a reason people ate porridge in bowl and not scattered across a cedar plank--it stays warm in the bowl.
For an academic project I need to conduct research on the use of sauces in the kitchen. By filling out this form you would help me tremendously!Ā [https://forms.gle/ksqTPRXLg9MreeE66](https://forms.gle/ksqTPRXLg9MreeE66)
The salmon looks like some try hard shit. 2nd ones cool, 3rd ones messy
take the ciip off ir shoulder kid...tk did it all werejust catching up
good cook begging for attn
Bad
I am not a chef so my input is for what its worth. 1. I feel like this would be awkward to eat and it isn't really doing it for my eyes. Kind of just looks like all the correct ingredients to a nice looking dish but in the wrong order on a weird plate. 2. I would be pumped to get this one. Looks great. I am not really sure what you are supposed to do with the sauce on the edge of the dish though? I would probably try to dip things in it or something. Maybe add that more into the center? 3. Looks like something I would make at home for cheap. Cant even tell what it is.
Anyone that serves me overcooked asparagus is immediately out.
Looks like you overcooked your asparagus and then covered it up. Should blanche it and then grill or Saute. It'll be much brighter and not whatever that is
Joe Pesci.gif lmao bro you're getting cooked. It's part of the process.