Hi everyone! I’m a recent International Gastronomy graduate. I’ve been focusing heavily on my plating lately, specifically trying to master the balance between textures and visual flow.
​I’m looking for professional feedback on this composition. How could I elevate the presentation of these quenelles to a fine-dining level? Any tips on the coulis application or the negative space of the plate would be greatly appreciated
Anonymoosehead123 on
These look fantastic, like something you’d see in a high end restaurant. I’m a very average cook, so I don’t have any suggestions for you. I think you’ve nailed it.
Friendly-Studio3638 on
oh it looks gorgeous!
GastroGamerX on
Sharing another angle of the composition. I really wanted to highlight the contrast between the textures of the mousse and the freshness of the mint quenelles. What do you think about the color balance?
4 Comments
Hi everyone! I’m a recent International Gastronomy graduate. I’ve been focusing heavily on my plating lately, specifically trying to master the balance between textures and visual flow.
​I’m looking for professional feedback on this composition. How could I elevate the presentation of these quenelles to a fine-dining level? Any tips on the coulis application or the negative space of the plate would be greatly appreciated
These look fantastic, like something you’d see in a high end restaurant. I’m a very average cook, so I don’t have any suggestions for you. I think you’ve nailed it.
oh it looks gorgeous!
Sharing another angle of the composition. I really wanted to highlight the contrast between the textures of the mousse and the freshness of the mint quenelles. What do you think about the color balance?
https://preview.redd.it/odokhy3y4iwg1.jpeg?width=1440&format=pjpg&auto=webp&s=59f9a30a3946d2bc4b247cddf61b5002f4246d2c