culinary school plating: blood orange semi-fredo with a chilli citrus salad, blood orange reduction and a glucose tulle
by inukedmyself
culinary school plating: blood orange semi-fredo with a chilli citrus salad, blood orange reduction and a glucose tulle
by inukedmyself
17 Comments
Ok that both looks and sounds good!
Not sold on the blood orange reduction droplets because they are sliding down the plate. Otherwise very inviting and colorful! Maybe a flat plate with more deliberate drops or a loose drizzle will work.
Definitely worth doing something different with the orange droplets, looks like you threw the food at the plate with the way it is. Try some lines or just do it on one side.
Looks great I wouldn’t change a thing!
This is really nice, and there’s a lot to like about this plate. I might make sure your mold is lacking voids (pipe from the bottom and let it fill the space as opposed to back and forth movements) so you get that even texture on the semifreddo. Also on the rinds make sure to remove any pith that bit left in the lime. Lay them flat and use a petty or even a flexible filet knife to get that perfectly clean cut. It’s annoying but worth it.
Love it all, agreed they droplets could be rounder/not sliding down, but the composition and colours are perfect. It also sounds amazing! Nice work
Beautiful! How did you make the semi-fredo so round and perfect?
Lots of comments about the droplets and theyre justified.
Perhaps a gel would have worked better for you here?
I’d have candied the zest that’s on the plate while caramalising the glucose. Which I would have done slightly darker
There are a bunch of improvements that could be made, but those are, ultimately, impossible to ever truly eliminate, and they usually just wind up being stylistic nitpicks. Perfection is unattainable, but that doesn’t mean we stop trying.
This was a fantastic assembly, especially for being culinary school. Most of the culinary projects I’ve seen have been… Admirable for their effort and enthusiasm.
You could actually sell this and people would walk away happy.
hey everyone ! so to answer your qualms- we could only serve what we were given/instructed to do- i wish the reduction and the plate were different, because i did think the sauce running was ugly.
the mould was a silicone mould- was pretty easy to get them out, and i had at that point never piped into a mould so i didn’t know about voiding or any other mould specific issues (this plating was the second week of patisserie)
i really appreciate the feedback, and the crumb underneath was a ginger snap crumb x
Looks really good! I would recommend though that you eat a couple of those pieces of zest. You’d be better served to candy them imo. Very nice though
Wow! My culinary school plates were nowhere near as nice!
i would recommend rebranding the “glucose tuille”
I like it but I kind of hate this plate. It looks dirty
Honestly, i kinda like the sauce running towards the center. It’s kind of a good concept to have it be almost drawn in to the focal point. If anything it would have been really cool to see it be a bit more runny to accentuate the lines a bit. But it looks good!!!
Even if the droplets were a gel: having less of those and tighter to the rest of the components would look a lot sharper. Left side especially giving me mild trypo
Everything else looks pretty good!