I have a hard time calling 6 peas…peas. Seems more of a garnish at this point!
alyssadujour on
Could probably be a little more generous with the veg lol
imeuru on
Imagine six little peas rattling around on the plate as the server places it on the table.
YetAnother2Cents on
Success is rarely automatic. You have to keep trying different things. I commend your effort!
joshuavhz on
would definitely replace the pansies for more peas and perhaps add a jus!
chefadams on
Just have a thing against flowers on a dish.
KnotiaPickles on
I think it’s a work of art and lovely as can be!!
Meki90 on
Really like the plates! Did you have a sauce for the duck?
I would serve the carrots and peas separate as a side dish.
SurrealEffects on
The plate itself is gorgeous, but you have done a lot of things that I would do different.
The biggest thing is rule of thirds, odd numbered things look better than even. Two carrots, six peas, two lumps of puree, two figs, two flowers, etc..
Second the duck looks abit overcooked, but if that is a home personal preference I won’t say too much. The Puree seems abit lumpy. The peas look bland, just straight up boiled or something.
I also don’t like the use of flowers on a winter dish, in my opinion that is wasteful and unnecessary. And please, please, please.. season your food on the cutting board and then plate. I hate seeing the black specks of pepper all over your plate.
The figs look nice, sorry if this comes off harsh but I assume you posted it here for feedback like the rest of us do. Cheers!
As this is a sub for culinary plating, I will say I really dig the plate up, but that duck is a overcooked and the fat isnot rendered.
nthtexas on
Plating should be second to the proper execution of proteins. Fat should be rendered more, and flesh served mr ‐ m for duck breast. Plating looks great for a family dinner, not bad at all.
Outside-Special7131 on
Classy and elegant appetizer. I’ll be going to McDonald’s drive thru on the way home.
sissyinpink42 on
There is like no food on that plate where’s the res of it
BMCP1982 on
Where did you download the photo?
permalink_save on
Honestly, not impessive. People addressed the duck and pure and … Peas … But the composition is off. There’s white space but it’s because of the .. peas. The duck is ok but the puree placement feels forced. Carrots are just kind of “over there” in a way. Flower has no usage here. Everything is mainly just kid of in its own place, it’s disjointed. Do the puree and put the duck over it, then place carrots relative tk the duck, swap peas for snow peas and there are several ways to place those but even just kind of everywhere would do.
16 Comments
I have a hard time calling 6 peas…peas. Seems more of a garnish at this point!
Could probably be a little more generous with the veg lol
Imagine six little peas rattling around on the plate as the server places it on the table.
Success is rarely automatic. You have to keep trying different things. I commend your effort!
would definitely replace the pansies for more peas and perhaps add a jus!
Just have a thing against flowers on a dish.
I think it’s a work of art and lovely as can be!!
Really like the plates! Did you have a sauce for the duck?
I would serve the carrots and peas separate as a side dish.
The plate itself is gorgeous, but you have done a lot of things that I would do different.
The biggest thing is rule of thirds, odd numbered things look better than even. Two carrots, six peas, two lumps of puree, two figs, two flowers, etc..
Second the duck looks abit overcooked, but if that is a home personal preference I won’t say too much. The Puree seems abit lumpy. The peas look bland, just straight up boiled or something.
I also don’t like the use of flowers on a winter dish, in my opinion that is wasteful and unnecessary. And please, please, please.. season your food on the cutting board and then plate. I hate seeing the black specks of pepper all over your plate.
The figs look nice, sorry if this comes off harsh but I assume you posted it here for feedback like the rest of us do. Cheers!
Lil’ Bits
https://m.youtube.com/watch?v=Gj4-E5Hs3Kc
As this is a sub for culinary plating, I will say I really dig the plate up, but that duck is a overcooked and the fat isnot rendered.
Plating should be second to the proper execution of proteins. Fat should be rendered more, and flesh served mr ‐ m for duck breast. Plating looks great for a family dinner, not bad at all.
Classy and elegant appetizer. I’ll be going to McDonald’s drive thru on the way home.
There is like no food on that plate where’s the res of it
Where did you download the photo?
Honestly, not impessive. People addressed the duck and pure and … Peas … But the composition is off. There’s white space but it’s because of the .. peas. The duck is ok but the puree placement feels forced. Carrots are just kind of “over there” in a way. Flower has no usage here. Everything is mainly just kid of in its own place, it’s disjointed. Do the puree and put the duck over it, then place carrots relative tk the duck, swap peas for snow peas and there are several ways to place those but even just kind of everywhere would do.