I really tried to take the criticism from the first attempt and improve. Thanks for giving feedback and please offer more if you’d like. I know this isn’t perfect but i do think it’s a significant refinement to the first version.
Philly_ExecChef on
The miso sage sauce is dragging this down. That color just isn’t appetizing.
kelliboone617 on
The last two pics look the most appetizing
dudelydogz on
I don’t know, I’m out of the loop, but why put baby food on everything that is posted here?
Andrewartist on
With all due respect I think it’s getting worse each time 😬
fattnessmonster on
Lots of brown. You need to get a little more whimsical with the cress, having it all together makes it look like a curly parsley at an old steakhouse. Also you don’t want to float cress in a hot sauce, it immediately wilts and defeats the purpose.
If youre going to sear rockfish, keep the skin on and crisp it up.
The charred leeks look a little sad and overcooked. The goal with those is getting char that contrasts with the bright green. Cut the leek in half lengthwise and char the face, then peel the layers, and you’ll get nice pieces with gradients that you can also make shapes with.
The miso sauce looks like it has a lot of miso, like you just let it out with water maybe? It looks overpowering. Cooked sage is not helping the color. Honestly id abandon the sage, make a cress puree with a bit of miso, and scrap the pea puree. Then you get the color, and the dish is more cohesive since the garnish is also a component. You could switch the garnish to sage but… I think you should probably just 86 it.
Making progress man! Keep it up
Gear-Straight on
Don’t listen to the negative stuff, you’re are trying your best and have definitely made an improvement. If you need any help with anything or some recipes give me a message. Credit where credit is due I definitely think there’s a massive improvement although there is always room for improvement. That is how I look at my own stuff too. There’s nothing that I do that I think is perfect but the fact you keep trying shows you have resilience and that’s a great quality of a chef👍
7 Comments
I really tried to take the criticism from the first attempt and improve. Thanks for giving feedback and please offer more if you’d like. I know this isn’t perfect but i do think it’s a significant refinement to the first version.
The miso sage sauce is dragging this down. That color just isn’t appetizing.
The last two pics look the most appetizing
I don’t know, I’m out of the loop, but why put baby food on everything that is posted here?
With all due respect I think it’s getting worse each time 😬
Lots of brown. You need to get a little more whimsical with the cress, having it all together makes it look like a curly parsley at an old steakhouse. Also you don’t want to float cress in a hot sauce, it immediately wilts and defeats the purpose.
If youre going to sear rockfish, keep the skin on and crisp it up.
The charred leeks look a little sad and overcooked. The goal with those is getting char that contrasts with the bright green. Cut the leek in half lengthwise and char the face, then peel the layers, and you’ll get nice pieces with gradients that you can also make shapes with.
The miso sauce looks like it has a lot of miso, like you just let it out with water maybe? It looks overpowering. Cooked sage is not helping the color. Honestly id abandon the sage, make a cress puree with a bit of miso, and scrap the pea puree. Then you get the color, and the dish is more cohesive since the garnish is also a component. You could switch the garnish to sage but… I think you should probably just 86 it.
Making progress man! Keep it up
Don’t listen to the negative stuff, you’re are trying your best and have definitely made an improvement. If you need any help with anything or some recipes give me a message. Credit where credit is due I definitely think there’s a massive improvement although there is always room for improvement. That is how I look at my own stuff too. There’s nothing that I do that I think is perfect but the fact you keep trying shows you have resilience and that’s a great quality of a chef👍