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    Culinary Plating

    Rosemary encrusted lamb chop with charred lions mane mushroom and beet puree and beet fluid gel and confit sunchoke with a broken buree rouge

    Rosemary encrusted lamb chop with charred lions mane mushroom and beet puree and beet fluid gel and confit sunchoke with a broken buree rouge

    by Informal_Mongoose_68

    View 11 Comments

    11 Comments

    1. ChrisTheChaosGod on

      That lamb looks amazing.
      Not a fan of the plating though. That left side with all the tidy little discreet blobs seems entirely unrelated to this beautiful chop that’s sort of plonked down on the right side. And then there’s a… Torn leaf.
      Really into that beurre rouge.

    3. Philly_ExecChef on

      What you’re going for is elegant, but you’re doing it in a strange way.

      Your lamb is offset in all that plating space, as though it were just another element. It should be largely centralized and other elements built off of it.

      You’re also attempting to scatter bits and pieces, which works in general, but not when most of your elements are large and clunky.

      The one torn leaf isn’t adding anything here.

      The dish would benefit from centralizing and clustering.

    4. pistolpxte on

      I think the idea is cool but the execution fell short. It looks haphazard and kind of fraught. There should be some sort of alignment even if there’s asymmetry. It still looks delicious just kind of random placement of your ingredients.

    6. TwopintsyaPrick on

      Lamb is borderline for me. Plate is haphazard at best, the beet purée looks good though, if that’s a plus.

    8. dysfunkti0n on

      I’ll be real with you, and it’s possible this because I’m hungover but this shit almost makes me angry.

      It seems like you are trying a variety of techniques with no real discernible goal. I’m assuming you’re a home cook and that’s great! I really think that a lot of home cooks on this sub should not try to plate like James beard spots and instead focus on the strengths that home cooking provide, primarily portion.

      Actual crit on plates: the lamb is too centered on the first, the accents need to be closer together. On the second, please take the lead off the middle of my plate.

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