How can I improve this plating? Everyone loves the dish, but figuring out an elegant way to plate it on this plate is proving difficult. This rectangle plate is all I have to work with until I convince the GM to order us some different plates.
by OhFarts_ItsDerek
15 Comments
I think the plating is very good and looks nice but you are missing a bright color. Everything is dark and brown, maybe different micros would be good.
Not a chef, for me it looks too monochromatic, you lose all the finer elements in this big heavy swipe of brown. Maybe piping the bbq sauce as a few big drops scattered around the plate (instead of the comb pattern) would look cleaner, and to open up space for the white of the plate to come through.
Why cut into cubes and not just leave a nice big piece of pork belly to play with garnishing and saucing on the plate?
I would pipe the sauce into drops. Maybe garnish with bright microgreens or radish for color.
Blood orange season is over
I don’t think that comb pattern is doing the plate a favour cause you end up with dark brown on dark brown. Try dots or a swirl instead and set the cubes on the white of the actual plate.
I also wouldn’t be opposed to a bright element for contrast, try riffing on pistachio or orange for a gel or a tuille that really brings the colour.
Every time I see a brown streak on a plats 🤨
When you convince your GM for more plates, that’ll be a good step forward.
That sauce needs to go into a squeeze bottle. Brighter greens for contrast would make it less monochromatic. Maybe building up vs building wide on your new plates would be a nice option.
Certain colors can be smeared and look appetizing. This is not among them.
looks like you tilted the plate while delivering it to the table…. and it’s too brown.
Instead of smearing the brown on the plate you should “blast” it so there’s a ton of droplettes and splatter.
I would swap out the sauce with something else honestly, aji verde, poblano crema, something with green would really pop.
If you want the bbq still, maybe a last dip and like 20-30 second caramelization of the sauce on the pork.
You’ve got brown on brown garnished with nearly brown.
Get some more colour in there.
What’s with the plate? Not the plating, the actual plate. Why’s it there? Just hork that delicious compound of flavorful textures directly into my facial food disposal unit. Thank you.
Okay I’ve read from another comment that these are on a share plate. If that’s the case I’m not going to decorate the plate, I’m going to build the perfect bite.
Smoking the pork belly and then coating it with the bbq sauce.
If the pistachio is meant to be eaten with the pork belly I’m rolling the sides into the crushed pistachio.
If the tomato relish is meant to be eaten with the pork belly then I’m putting it on top of the pork belly.
Orange zest to help brighten the finish on the taste and it looks good.
Lose the micro greens. Or put something that adds to the flavor, bulls blood give it a beet-like taste.
If color and purpose are important then I’d say orange supreme segments. After each bite you can clean up the palate with a fresh orange segment.
I’m assuming the sauce on the pork is the same as the sauce on the plate? If that’s the case im gonna say lose the sauce on the plate. It’s redundant.
I’m also going to use a smaller plate for three small bites of pork belly. The plate dwarfs the portion and makes you guys look stingy. But a smaller plate may change your mind on plating style.
I was taught never smear brown anything on a plate because it looks reminiscent of skid marks 💩