There are a lot of great elements here- and I realize that is named a ‘mess’ but does it have to be a mess? It looks so sloppy and unappetizing. It could be nicely plated and elevated. Especially by removing the cores and tops of the cut strawberries. Is someone supposed to be cutting those off themselves while eating? If they miss one it’s a bite of coarse strawberry leaves (which hides a ton of dirt and sand, to boot).
Also, as a farmer AND a chef, i wonder if they are actually wild berries? Because they look like commercially produced berries to me.
Theburritolyfe on
It looks really tasty! That said I wouldn’t be happy paying for something plated like that. Still it seems like an enjoyable thing to have made so good for you.
ReadingGood5959 on
It’s sloppy just say it dawg. No amount of garnish flower is gonna cover up poor work like that
NoLifer401 on
those raspberries have definitely been frozen before.
plating needs some work and i dont know if edible flowers is a good addition here. other than that it looks tasty.
life_in_the_gateaux on
I think Eton Mess looks better in a glass .
PlagerizedUsername on
Looks like slop my g. I’m gonna be critical because A. I’m British B. Had to do this dish at work several times. Looks like you plopped cream on to the plate. Honestly comes of lazy. First of show some skill with quenneliing the Chantilly cream. Then the mess part can be from the crushed meringue that you scatter around the plate. Chef this is very lazy and would not be served in most establishments.
chefguy831 on
Are those actually wild berries?? Or just regular berries from a supplier??
alcoholicveteran_100 on
You can’t just call store-bought Monsanto berries “wild” because it sounds good. For the same reason Haricot Vert isnt just a fancy way to describe green beans, it’s a specific type.
Cinderredditella on
Not my favourite mess.
(For those who ask, currently my favourite would be The Mess from The Menu)
10 Comments
There are a lot of great elements here- and I realize that is named a ‘mess’ but does it have to be a mess? It looks so sloppy and unappetizing. It could be nicely plated and elevated. Especially by removing the cores and tops of the cut strawberries. Is someone supposed to be cutting those off themselves while eating? If they miss one it’s a bite of coarse strawberry leaves (which hides a ton of dirt and sand, to boot).
Also, as a farmer AND a chef, i wonder if they are actually wild berries? Because they look like commercially produced berries to me.
It looks really tasty! That said I wouldn’t be happy paying for something plated like that. Still it seems like an enjoyable thing to have made so good for you.
It’s sloppy just say it dawg. No amount of garnish flower is gonna cover up poor work like that
those raspberries have definitely been frozen before.
plating needs some work and i dont know if edible flowers is a good addition here. other than that it looks tasty.
I think Eton Mess looks better in a glass .
Looks like slop my g. I’m gonna be critical because A. I’m British B. Had to do this dish at work several times. Looks like you plopped cream on to the plate. Honestly comes of lazy. First of show some skill with quenneliing the Chantilly cream. Then the mess part can be from the crushed meringue that you scatter around the plate. Chef this is very lazy and would not be served in most establishments.
Are those actually wild berries?? Or just regular berries from a supplier??
You can’t just call store-bought Monsanto berries “wild” because it sounds good. For the same reason Haricot Vert isnt just a fancy way to describe green beans, it’s a specific type.
Not my favourite mess.
(For those who ask, currently my favourite would be The Mess from The Menu)
This is pretty rough looking