But no critics, would totally eat the shit out of that plate now
Dobey2013 on
IMO, fewer strawberries and less granola, maybe the greenery on top of panna cotta?
Garconavecunreve on
Dark plate would look better imo
Also I’d rethink the ratios and overall plating: I’m getting açai bowl vibes to be honest.
More negative space, looks crammed into the plate.
You could even consider going layered for your panna cotta (bake the oat crumble into a flapjack base, roughly a centimetre in thickness, cut out the base shape and diameter of your panna cotta and assemble it on top), then follow with your roasted strawberries around half of the base. Will also give you longer time window to serve before the panna cotta fuses into the fruit juices.
cheddarbunnies69 on
This looks like a very decadent breakfast
monkey_trumpets on
What is burnt honey? Also, extra words because there’s a limit but my question does not require more words.
VagrancyHD on
Perhaps a different mold for the panna? Those bumpy edges add a kind of visual texture that’s already present in the busy granola and strawberries.
The other feedback in the thread sounds reasonable and the flavours sound delicious. Keep trying you’re on the right path.
Chemistryguy1990 on
Looks like a good breakfast.
As a granola lover, I don’t mind the grains. As a composition critic, I’d agree that it appears crowded. The panna gets lost and looks insignificant next to the decorations. I’d say organize the fruit around the panna instead of on the side, then sprinkle with granola…or put down a bed of granola, panna centered on top, with strawberry decorations around.
Fuck-MDD on
Could call this a deconstructed parfait and don’t think anyone would notice. I personally don’t think crunchy belongs near a Panna cotta. Flavors sound good though.
CompetitionOne7801 on
It looks pleasant enough, but it’s just – visually – vanilla. Won’t offend anyone, won’t excite many. Perhaps look more towards Noma & that level for inspiration if elevating breakfast is where you are heading with this. Otherwise it’s just painting by numbers with food & as a trained & career artist now cook, I feel I can see where your head it’s at?
My GM always tells me my ‘problem/skill’ is that I approach food as an artist instead of a cook – as in line cook – so, I get used mostly in prep cooking. Lol
Mis_en_FL4T on
I’m not a huge strawberry fan, but id fuck that up. Nice work!
10 Comments
Basically a very expensive breakfast.
But no critics, would totally eat the shit out of that plate now
IMO, fewer strawberries and less granola, maybe the greenery on top of panna cotta?
Dark plate would look better imo
Also I’d rethink the ratios and overall plating: I’m getting açai bowl vibes to be honest.
More negative space, looks crammed into the plate.
You could even consider going layered for your panna cotta (bake the oat crumble into a flapjack base, roughly a centimetre in thickness, cut out the base shape and diameter of your panna cotta and assemble it on top), then follow with your roasted strawberries around half of the base. Will also give you longer time window to serve before the panna cotta fuses into the fruit juices.
This looks like a very decadent breakfast
What is burnt honey? Also, extra words because there’s a limit but my question does not require more words.
Perhaps a different mold for the panna? Those bumpy edges add a kind of visual texture that’s already present in the busy granola and strawberries.
The other feedback in the thread sounds reasonable and the flavours sound delicious. Keep trying you’re on the right path.
Looks like a good breakfast.
As a granola lover, I don’t mind the grains. As a composition critic, I’d agree that it appears crowded. The panna gets lost and looks insignificant next to the decorations. I’d say organize the fruit around the panna instead of on the side, then sprinkle with granola…or put down a bed of granola, panna centered on top, with strawberry decorations around.
Could call this a deconstructed parfait and don’t think anyone would notice. I personally don’t think crunchy belongs near a Panna cotta. Flavors sound good though.
It looks pleasant enough, but it’s just – visually – vanilla. Won’t offend anyone, won’t excite many. Perhaps look more towards Noma & that level for inspiration if elevating breakfast is where you are heading with this. Otherwise it’s just painting by numbers with food & as a trained & career artist now cook, I feel I can see where your head it’s at?
My GM always tells me my ‘problem/skill’ is that I approach food as an artist instead of a cook – as in line cook – so, I get used mostly in prep cooking. Lol
I’m not a huge strawberry fan, but id fuck that up. Nice work!