hey all, i really hope the plate is clean enough for you guys now š .
awhile ago i posted my last few plating concepts looking for feedback, the biggest thing i took away was bringing back my tuile. some final changes to the entree (tuna, soy caramelized onions, theyre kind of like our sauce and carry a lot of the plate, lemon rice, just a bit of lemon to add more depth, and spicy garlic edamame). weāll likely use pink pickled ginger for the rose on the side as itās too close in color to the rice.
my chef said the flowers look tacky but iiiiiii like the blue. lots of primary colors there and it makes the edamame look less depressing. most of you would probably agree with him. he also isnāt a fan of the tuile but he said āif you like it then i trust your judgmentā
the sauce positioning makes it a smiley face i realized when asking others. didnāt notice it at first so iāll definitely change that. the onions will also be packed in with the rice better as to appear like a separate layer, theyāll also be darker next time.
overall i think this is a huge improvement. our appetizer is the gyoza, thatās uhhā¦ā¦ yeah weāre working on it!! the flowers are fs overkill for that dish but i wanted a way to use two of the same elements in each.
the sauce is a wasabi mayo mix and sriracha. hope iāve redeemed myself since last time. if you wanna look at my acc and read that one for more context go ahead !
by Old-Aardvark-8553