Little bit to unpack here, it’s not bad for a home cook.
The quenelles are nice. Points there unless these were molds.
You didn’t mention what the crumb is, but it looks nice.
Peach slices are nice enough.
The only things I’d criticize here are the sliced grapes (what do they have to do with the dish and do they add anything? They’re very pedestrian), the torn mint leaves as garnish (they’re inconsistent and diminish the appearance), and the band of what I assume is your glacé melted. It’s an uneven stroke and the substance is slightly watery so it’s coagulating in places and looks unappealing.
sleeper_shark on
Not a chef but I eat at least twice a day. I love it. They look like little snails made of candy happily sliding along the plate.
TheNightLobster on
Solid quenelles!! The glacé looks like it needs to be a tad thicker, good coloring!
[deleted] on
The streak distracts from what does work on the plate.
Successful-Quote8204 on
That streak looks like something slid off the plate. I’m not sure how you could make it look better, you’re obviously ahead of me in terms of plating skills. I’m just saying that you could improve upon it.
thechefsauceboss on
So I’ll break this down to pros and cons.
Pros: beautiful quenelle, and a great variety of colors. You also have spacing and negative space which is great. Finally, I don’t know what the crumble is but it looks like you have some great texture variety here.
Cons: the brush of the glacé is too thin, as others have said. I would recommend either doing a thicker sauce and maybe a swoop across the inner side of the plate or even hit up some molecular gastronomy and make some caviar pearls out of it! The uneven mint is distracting, maybe do a chiffonade of even just tear similar sizes and twirl it up (or my favorite is to carry it and get a nice glassy look). Finally, I don’t feel like the grapes add anything to the dish. Maybe replace them with something else.
Good work!
musty_carlos on
I get it, alright. I get the style. But cmon
JudithButlr on
I feel like it is missing a baked element, maybe tufts of sponge cake
Uzinero on
i like the concept of the streak but i think you could have executed it in a way that was a lot more aesthetically pleasing and serves the plate more by allowing enough for dipping in. a thicker, maybe slightly thinner streak would improve it massively i believe.
10 Comments
Made in apcaaaaaaaaaaaaaaaaaaaaaaaa
Little bit to unpack here, it’s not bad for a home cook.
The quenelles are nice. Points there unless these were molds.
You didn’t mention what the crumb is, but it looks nice.
Peach slices are nice enough.
The only things I’d criticize here are the sliced grapes (what do they have to do with the dish and do they add anything? They’re very pedestrian), the torn mint leaves as garnish (they’re inconsistent and diminish the appearance), and the band of what I assume is your glacé melted. It’s an uneven stroke and the substance is slightly watery so it’s coagulating in places and looks unappealing.
Not a chef but I eat at least twice a day. I love it. They look like little snails made of candy happily sliding along the plate.
Solid quenelles!! The glacé looks like it needs to be a tad thicker, good coloring!
The streak distracts from what does work on the plate.
That streak looks like something slid off the plate. I’m not sure how you could make it look better, you’re obviously ahead of me in terms of plating skills. I’m just saying that you could improve upon it.
So I’ll break this down to pros and cons.
Pros: beautiful quenelle, and a great variety of colors. You also have spacing and negative space which is great. Finally, I don’t know what the crumble is but it looks like you have some great texture variety here.
Cons: the brush of the glacé is too thin, as others have said. I would recommend either doing a thicker sauce and maybe a swoop across the inner side of the plate or even hit up some molecular gastronomy and make some caviar pearls out of it! The uneven mint is distracting, maybe do a chiffonade of even just tear similar sizes and twirl it up (or my favorite is to carry it and get a nice glassy look). Finally, I don’t feel like the grapes add anything to the dish. Maybe replace them with something else.
Good work!
I get it, alright. I get the style. But cmon
I feel like it is missing a baked element, maybe tufts of sponge cake
i like the concept of the streak but i think you could have executed it in a way that was a lot more aesthetically pleasing and serves the plate more by allowing enough for dipping in. a thicker, maybe slightly thinner streak would improve it massively i believe.
cool idea though and the rest looks beautiful