Sounds incredible! But the plating can be improved.
Plenty-Artichoke7924 on
This sounds so so good!!!
For the plating, just tighten it up, like have your plate elements closer together. It just seems a little disconnected. You don’t have to fill the entire plate, negative space is good. Check out the vanillabeanchef on Instagram. She gives great plating advice!! Something she said that stuck with me was think of the plate as a clock and it was a game changer for me!
For your creme anglaise, I’ve found adding a little kappa carrageenan and mixing it with the sugar before cooking helps get me a perfect texture to hold its shape when plating. I use a heavy 1/4 tsp for about 36 oz of liquid 🙂
NoLifer401 on
keep at it! it has potential.
here are some tips i have, feel free to use them or not!
lose the whole flowers. instead, garnish with some candied nuts and/or orange supremes. if you’d like a more elegant way to use flowers – i suggest using some tweezers to pick the individual petals. that way you can garnish here and there and dont have to worry about ingesting a whole flower in one bite.
good luck with your schooling! im a JWU alum myself.
hexaspex on
The pistachios in their puddle look a bit odd to me, a bigger swipe in the middle of it and the pistachios by themselves might be nicer. You could add an orange syrup drizzle over them too if you wanted a bit more colour to the plate. It looks like you’ve added a rosemary garnish to the cake and the nuts, probably you only need it on the cake, the colour is too similar to the nuts to be adding much.
I’m a fan of edible flowers, but a bolder coloured one could be nice, everything’s a little flat, they might also look nicer just on the plate. Dusting of icing sugar on the cake then just the rosemary on top?
beef-o-lipso on
I like the arrangement but I think it needs a pop of red or orange. It’s too green/yellow/white and the result is washed out.
keklool on
I would take a brush and make a nice brushed line with the creme. Then put the cake not quite centered and do some accents with the pistachios
GamerExecChef on
Needs color. But also, I think a lot of what is lacking is just the photography. Try taking pictures of food in the late afternoon sunlight. It’s like magic
8 Comments
Sounds incredible! But the plating can be improved.
This sounds so so good!!!
For the plating, just tighten it up, like have your plate elements closer together. It just seems a little disconnected. You don’t have to fill the entire plate, negative space is good. Check out the vanillabeanchef on Instagram. She gives great plating advice!! Something she said that stuck with me was think of the plate as a clock and it was a game changer for me!
For your creme anglaise, I’ve found adding a little kappa carrageenan and mixing it with the sugar before cooking helps get me a perfect texture to hold its shape when plating. I use a heavy 1/4 tsp for about 36 oz of liquid 🙂
keep at it! it has potential.
here are some tips i have, feel free to use them or not!
a cake like that would be very nice on a medium sized nested plate. such as [this](https://www.bloomingdales.com/shop/product/villeroy-boch-la-boule-dinner-plate?gbraid=0AAAAAD0PCJR4Kohhp6JE5QSlpbeqivzsf&ID=4480891&pla_country=US&cm_mmc=Google-PLA-ADC-_-GMM4+-+Home+-+All+Other+Home+Categories-_-Tabletop-_-4003686388697USA-_-go_cmp-13050177727_adg-130696522548_ad-520613037813_pla-879547529265_dev-m_ext-_prd-4003686388697USA&gbraid=0AAAAAD0PCJR4Kohhp6JE5QSlpbeqivzsf&gclid=Cj0KCQiAgOefBhDgARIsAMhqXA4cn12cPxX6d2mIIMTH5TbpBWAXkVRNps9vTL5FZAQ4gbWe_WS6btgaAtBhEALw_wcB)
fix that créme anglaise and do a nice splatter of it on the plate like [this](https://i.pinimg.com/originals/41/2f/23/412f231f0d03d6a4f34eeb6f988f4d25.jpg). place the cake slightly off set to the center.
lose the whole flowers. instead, garnish with some candied nuts and/or orange supremes. if you’d like a more elegant way to use flowers – i suggest using some tweezers to pick the individual petals. that way you can garnish here and there and dont have to worry about ingesting a whole flower in one bite.
good luck with your schooling! im a JWU alum myself.
The pistachios in their puddle look a bit odd to me, a bigger swipe in the middle of it and the pistachios by themselves might be nicer. You could add an orange syrup drizzle over them too if you wanted a bit more colour to the plate. It looks like you’ve added a rosemary garnish to the cake and the nuts, probably you only need it on the cake, the colour is too similar to the nuts to be adding much.
I’m a fan of edible flowers, but a bolder coloured one could be nice, everything’s a little flat, they might also look nicer just on the plate. Dusting of icing sugar on the cake then just the rosemary on top?
I like the arrangement but I think it needs a pop of red or orange. It’s too green/yellow/white and the result is washed out.
I would take a brush and make a nice brushed line with the creme. Then put the cake not quite centered and do some accents with the pistachios
Needs color. But also, I think a lot of what is lacking is just the photography. Try taking pictures of food in the late afternoon sunlight. It’s like magic
The ol Culinary school swoosh.