Tighten that plate up and you have a winner, as it is it’s sloppy as fuck, and shouldn’t have been taken to the pass.
monkey_trumpets on
The clump of whatever at the top looks likes it’s trying to escape and is being held back by sinew or something.
Tvck3r on
Idk what that is or anything about plating but damn that looks good
thenickdyer on
Ditch the splatter of balsamic glaze and do a drizzle over the meat. Finer, more consistent knife cuts for the mince on the parsley(?) garnish; right now, the cuts are all over the place. The thing at the top, all of the colors feel kind of muted. Try using some different cooking techniques to preserve some brighter, fresher looking colors. I would also make sure nothing is falling off of it. Always make sure everything on the plate is put there with intention. Keep working and you can get there.
PiERetro on
You’ve got some really good colours there, I’d be inclined to make more of them. Perhaps have your puree running parallel to, and adjacent to the pork. I’d try to pile the caponata better too, and leave the purple off it, just have a bigger pile in the puree, to make it stand out. The drizzle looks a bit like careless splashes, make the circles more defined, and try no to have drips/trickles between them. It definitely looks like a dish I’d want to eat!
Philly_ExecChef on
The caponata structuring is interesting, but it feels a little small in proportion to pork. The whole thing needs tightening up, but pork and the caponata elements look great.
LukeWarmWaffles on
Thanks for the advice everyone, tonight we’ll serve the same dish but with some changes and less sloppy execution. Will be happy to hear your criticisms when I post the update
FrumundaDeez on
The first thing I thought was steak and tuna tartar surf n turf n now I have to make that
Fussy-Bunny on
It kinda looks like a piece of pie… maybe a different plating
9 Comments
Tighten that plate up and you have a winner, as it is it’s sloppy as fuck, and shouldn’t have been taken to the pass.
The clump of whatever at the top looks likes it’s trying to escape and is being held back by sinew or something.
Idk what that is or anything about plating but damn that looks good
Ditch the splatter of balsamic glaze and do a drizzle over the meat. Finer, more consistent knife cuts for the mince on the parsley(?) garnish; right now, the cuts are all over the place. The thing at the top, all of the colors feel kind of muted. Try using some different cooking techniques to preserve some brighter, fresher looking colors. I would also make sure nothing is falling off of it. Always make sure everything on the plate is put there with intention. Keep working and you can get there.
You’ve got some really good colours there, I’d be inclined to make more of them. Perhaps have your puree running parallel to, and adjacent to the pork. I’d try to pile the caponata better too, and leave the purple off it, just have a bigger pile in the puree, to make it stand out. The drizzle looks a bit like careless splashes, make the circles more defined, and try no to have drips/trickles between them. It definitely looks like a dish I’d want to eat!
The caponata structuring is interesting, but it feels a little small in proportion to pork. The whole thing needs tightening up, but pork and the caponata elements look great.
Thanks for the advice everyone, tonight we’ll serve the same dish but with some changes and less sloppy execution. Will be happy to hear your criticisms when I post the update
The first thing I thought was steak and tuna tartar surf n turf n now I have to make that
It kinda looks like a piece of pie… maybe a different plating