My personal opinion: theres a lot going on, plating is sloppy and doesn’t flow, theres too many techniques and textures used that all overshadow and work against each other. This style plating needs to be neat and orderly with immaculate piping and ingredient placement to look appealing. I see what you were going for, I don’t think you hit the mark.
ItsRichardPersimmons on
I think the plate looks very very busy. Everything sounds good but the color palate is off. The green tuille does nothing for the plate, and the portions and the plate are huge. This dish looks like you’re really into Grant Achatz right now.
I would have made a whole passion fruit cheesecake and I would make a mango gelee to set on top of the cheesecake. I would have combined those coconut and pineapple flavors to create a pina colada coulis as the sauce for the cheesecake. I like the coconut snow but I would’ve turned that into an ice cream and I’d place a quenelle parallel to the slice of cheesecake. I then would dust the entire place with the raspberry powder instead of just a line.
I also strongly believe desserts should be no more than 6oz. Four to six incredibly decadent bites are what I like to allow on my dessert plates.
edwardabbeys on
It looks like it tastes delicious but the plate is too busy. Maybe less textures or shapes could help?
3 Comments
My personal opinion: theres a lot going on, plating is sloppy and doesn’t flow, theres too many techniques and textures used that all overshadow and work against each other. This style plating needs to be neat and orderly with immaculate piping and ingredient placement to look appealing. I see what you were going for, I don’t think you hit the mark.
I think the plate looks very very busy. Everything sounds good but the color palate is off. The green tuille does nothing for the plate, and the portions and the plate are huge. This dish looks like you’re really into Grant Achatz right now.
I would have made a whole passion fruit cheesecake and I would make a mango gelee to set on top of the cheesecake. I would have combined those coconut and pineapple flavors to create a pina colada coulis as the sauce for the cheesecake. I like the coconut snow but I would’ve turned that into an ice cream and I’d place a quenelle parallel to the slice of cheesecake. I then would dust the entire place with the raspberry powder instead of just a line.
I also strongly believe desserts should be no more than 6oz. Four to six incredibly decadent bites are what I like to allow on my dessert plates.
It looks like it tastes delicious but the plate is too busy. Maybe less textures or shapes could help?