Twice baked carrot, sweet potato carrot mousse, pistachio, pickled fennel, gremolata, mash potatoes, black garlick teriyaki, pea shoots

i really like some of the ideas here but if feels like there’s too much going on, visually and in terms of flavor. i love the idea of twice baked carrot but i would probably center it more by choosing one of the mashed potato, the spinach purée, and the mousse. gemolata, pistachio, black garlic, picked fennel, and teriyaki are a lot of flavors that i think probably get lost when all combined. i would love to see the twice baked carrots, on a bed of mashed potatoes, garnished with pickled fennel and pea shoots, and a drizzle of the black garlic teriyaki, for instance. i would personally recommend choosing the components that are really important to your idea of how the dish should taste, then ditching the rest. then, figuring out how to beautifully plate the refined components of the dish.

I’d take out the teriyaki and use fig gastrique or balsamic reduction instead to go with the other flavors

Holy clusterfuck Batman! Individually, many of the components sounds good, but taken as a whole I feel totally overwhelmed by everything together. Tone it down in a big way. Restraint allows a dish to shine. Focus on the core elements you want to feature for the palate that also align with texture and, lastly, presentation.