The symmetry and interplay of colors, textures, and components is really cool. Great job chef.
orbtl on
That looks absolutely stunning. Nice job.
Two very minor things to nitpick:
– I’m not a fan of purees smeared thinly like that on a plate. Either the plate and puree is hot and the puree quickly dries out and becomes inedible or the plate is cold and so is the puree. Either way it doesn’t eat as well as a thicker quantity of puree.
– Jus looks broken, there is fat leaking at the edges. Very minor though
NoNectarine7434 on
Great job that’s a very very impressive looking plate.
Chef-Andy-B on
Very aesthetically pleasing. Lovely to look at, well done.
Minor nitpick: I’d like more jus for the chicken. What I’m seeing on the plate doesn’t seem like enough for the amount of protein you have here.
Legitimate-Ball-8963 on
What did you use to make this amazing purée stroke? It was comb? I want to try the same
SandWitchBastardChef on
Nice, but the meat to veg ratio is off balance. Needs more wet stuff to accompany the chicken imo
MysT-Srmason on
I love this
vollol on
I’m coming to yours for Christmas.
ecapoferri on
I like this a lot.
nshait on
I think the composition (colors, texture, arrangement) are all very appealing. It would be nice if the chicken skin was crispier. And I second the comment re: broccoli purée. The thin tracks are pretty, but it would not be nice to scrape them up to eat and the texture would be off. I’d probably replace the mash with more of the roast vegetables, since you already have one purée.
Yurastupidbitch on
I think the composition is nice and the colors are lovely.
Philly_ExecChef on
My only criticism is the little star tip piping, everything else about your dish is nice and strong shapes and colors
Doesn’t mean I’m right. Just a personal preference
12 Comments
The symmetry and interplay of colors, textures, and components is really cool. Great job chef.
That looks absolutely stunning. Nice job.
Two very minor things to nitpick:
– I’m not a fan of purees smeared thinly like that on a plate. Either the plate and puree is hot and the puree quickly dries out and becomes inedible or the plate is cold and so is the puree. Either way it doesn’t eat as well as a thicker quantity of puree.
– Jus looks broken, there is fat leaking at the edges. Very minor though
Great job that’s a very very impressive looking plate.
Very aesthetically pleasing. Lovely to look at, well done.
Minor nitpick: I’d like more jus for the chicken. What I’m seeing on the plate doesn’t seem like enough for the amount of protein you have here.
What did you use to make this amazing purée stroke? It was comb? I want to try the same
Nice, but the meat to veg ratio is off balance. Needs more wet stuff to accompany the chicken imo
I love this
I’m coming to yours for Christmas.
I like this a lot.
I think the composition (colors, texture, arrangement) are all very appealing. It would be nice if the chicken skin was crispier. And I second the comment re: broccoli purée. The thin tracks are pretty, but it would not be nice to scrape them up to eat and the texture would be off. I’d probably replace the mash with more of the roast vegetables, since you already have one purée.
I think the composition is nice and the colors are lovely.
My only criticism is the little star tip piping, everything else about your dish is nice and strong shapes and colors
Doesn’t mean I’m right. Just a personal preference