Nice job on the skin – that looks awesome. And nice job on the celeriac also.
If the poop 💩 emoji was green, this would be a good 3D pic.
fastermouse on
It’s not the best plating but I’d love every bite.
Maybe cut the fish in half and layer it on a darker plate?
ibided on
While technically proficient it is a very sad plate to look at. Green with white white white and torched white. It’s a nah from me.
whippinflippin on
Looks great! I think the emulsion needed more consistent pressure on the squeeze bottle though (based on the concentric circles), just a personal preference.
Intelligent-Fly-2561 on
Why is it soupy? That looks disgusting. I’m sorry but not. Yes good plateing makes the customer think it’s good before attempting to eat it. Never understood the need to set the food on the sauce. Makes me feel like I have to scrap the porcelain off the plate to taste the sauce. If its not meant to add flavor to the main dish stop using it. Every bite should incorporate all the ingredients of the food you are preparing.
We are Chefs, Cooks, Line Cooks whatever you want to call yourself. We cook food. We make it pretty when serving it. But ultimately it is about the food. Not the art. Unless you’re that one guy who makes chocolate statues. Then it is about the art.
If your food is good, then people will come back repeatedly. If not then no amount of gimmicky plating (y’all know what I’m talking about) is going to get them to come back.
The only people who eat foods like this think your trash because you cook for them. They do not appreciate the time and effort you put in to learn your craft. I’d rather cook in a diner than deal with pretentious customers like them. At least then you know they appreciate it.
5 Comments
Nice job on the skin – that looks awesome. And nice job on the celeriac also.
If the poop 💩 emoji was green, this would be a good 3D pic.
It’s not the best plating but I’d love every bite.
Maybe cut the fish in half and layer it on a darker plate?
While technically proficient it is a very sad plate to look at. Green with white white white and torched white. It’s a nah from me.
Looks great! I think the emulsion needed more consistent pressure on the squeeze bottle though (based on the concentric circles), just a personal preference.
Why is it soupy? That looks disgusting. I’m sorry but not. Yes good plateing makes the customer think it’s good before attempting to eat it. Never understood the need to set the food on the sauce. Makes me feel like I have to scrap the porcelain off the plate to taste the sauce. If its not meant to add flavor to the main dish stop using it. Every bite should incorporate all the ingredients of the food you are preparing.
We are Chefs, Cooks, Line Cooks whatever you want to call yourself. We cook food. We make it pretty when serving it. But ultimately it is about the food. Not the art. Unless you’re that one guy who makes chocolate statues. Then it is about the art.
If your food is good, then people will come back repeatedly. If not then no amount of gimmicky plating (y’all know what I’m talking about) is going to get them to come back.
The only people who eat foods like this think your trash because you cook for them. They do not appreciate the time and effort you put in to learn your craft. I’d rather cook in a diner than deal with pretentious customers like them. At least then you know they appreciate it.