I’d use scooper for mash, them right to a side of the same the veggies. Keep it all tight. Ramp the Chicken against the mash/veggies. Finish with sauce dead center. Allows some of it to hit thr mash too!
testipiss on
*pickled**
Philly_ExecChef on
It looks like it tastes great, to start.
The plating isn’t really in a place where you need suggestions. It’s just on the plate.
Schnitzel of any kind should be pounded much flatter than that. What you’ve got there is fried chicken.
The portioning of the Pearl onions is pretty heavy. The carrots are inconsistently chopped and sized. The mushrooms are equally inconsistent.
There’s nothing to “do” to this. You seem to be able to cook well, but your approach for an aesthetic plating needs fundamentally approached. Look at similar dishes that are geared towards upscale dining. Look at the variations they use for carrots, for potatoes, etc, etc.
Also, to cap off: comfort foods, like this, don’t generally benefit from upscale plating. Generous portions and good flavor are enough.
3 Comments
I’d use scooper for mash, them right to a side of the same the veggies. Keep it all tight. Ramp the Chicken against the mash/veggies. Finish with sauce dead center. Allows some of it to hit thr mash too!
*pickled**
It looks like it tastes great, to start.
The plating isn’t really in a place where you need suggestions. It’s just on the plate.
Schnitzel of any kind should be pounded much flatter than that. What you’ve got there is fried chicken.
The portioning of the Pearl onions is pretty heavy. The carrots are inconsistently chopped and sized. The mushrooms are equally inconsistent.
There’s nothing to “do” to this. You seem to be able to cook well, but your approach for an aesthetic plating needs fundamentally approached. Look at similar dishes that are geared towards upscale dining. Look at the variations they use for carrots, for potatoes, etc, etc.
Also, to cap off: comfort foods, like this, don’t generally benefit from upscale plating. Generous portions and good flavor are enough.