I’d fuck that up hard. I’d prefer some parsley over pea shoot, but I’m a classic motherfucker with my steak and potatoes.
Klutzy-Client on
No criticism, only praise. Bravo chef
bebopboopy on
That one longer asparagus is annoying me because it’s keeping this plate from precision-level perfection. Nice work
QueefLatifahBitch on
what a beautiful sear on that filet, don’t cover it up with poop jus
dystopian_mermaid on
Omg I love this. My only baby critique is to plate the sauce differently, but I think that’s more personal preference. I would destroy this. So beautiful. Sounds amazing.
sillysylviasilly on
Love plating of the potatoes and the onions, not crazy about putting the filet over the asparagus. Nice job, chef
nothximallergic on
More deliberate plating of the demi (concentric dots aligning with fondant and pickled pearl in decreasing ratio perhaps?) and slicing the filet. The asparagus throws things off, in my opinion. Too many and not entirely necessary.
Great elements but not entirely cohesive.
Dripping_Gravy on
Awesome work, OP. It’s beautiful, and everything seems like it would taste great together.
As a somewhat experienced cook, I’ve learned that when I’m selling a dish during rush, i have to ask myself (and/or others) “would you pay to eat that,” instead of, “would you eat that,” and the answer here is YES.
I would pay well to eat that.
Never stop creating.
Buck_Thorn on
Since nobody else is mentioning it, its probably just me, but that demi looks way too thick to me, almost more of a paste than a sauce.
9 Comments
I’d fuck that up hard. I’d prefer some parsley over pea shoot, but I’m a classic motherfucker with my steak and potatoes.
No criticism, only praise. Bravo chef
That one longer asparagus is annoying me because it’s keeping this plate from precision-level perfection. Nice work
what a beautiful sear on that filet, don’t cover it up with poop jus
Omg I love this. My only baby critique is to plate the sauce differently, but I think that’s more personal preference. I would destroy this. So beautiful. Sounds amazing.
Love plating of the potatoes and the onions, not crazy about putting the filet over the asparagus. Nice job, chef
More deliberate plating of the demi (concentric dots aligning with fondant and pickled pearl in decreasing ratio perhaps?) and slicing the filet. The asparagus throws things off, in my opinion. Too many and not entirely necessary.
Great elements but not entirely cohesive.
Awesome work, OP. It’s beautiful, and everything seems like it would taste great together.
As a somewhat experienced cook, I’ve learned that when I’m selling a dish during rush, i have to ask myself (and/or others) “would you pay to eat that,” instead of, “would you eat that,” and the answer here is YES.
I would pay well to eat that.
Never stop creating.
Since nobody else is mentioning it, its probably just me, but that demi looks way too thick to me, almost more of a paste than a sauce.