Intrigued by the burnt cream. How is it burnt exactly?
tobitobitobitobi on
This is so much better than the current top post.
Kart_Kombajn on
That cream seems kinda thin and the green is too pale imo, but otherwise pretty good
chunkybrewster55 on
Plating : solid. Ingredients : not a desirable combination. If this isn’t part of a tasting menu, it will not sell well (to be fair, scallops always sell well). I’d wager you are a younger chef.
incurious on
I’m sure it’s delicious and I think it looks great overall. I am worried about the oil on the purée though. To me, it looks more like a broken sauce. I’d darken the color of the oil and be a bit more intentional with it.
6 Comments
Intrigued by the burnt cream. How is it burnt exactly?
This is so much better than the current top post.
That cream seems kinda thin and the green is too pale imo, but otherwise pretty good
Plating : solid. Ingredients : not a desirable combination. If this isn’t part of a tasting menu, it will not sell well (to be fair, scallops always sell well). I’d wager you are a younger chef.
I’m sure it’s delicious and I think it looks great overall. I am worried about the oil on the purée though. To me, it looks more like a broken sauce. I’d darken the color of the oil and be a bit more intentional with it.
This looks so unique, beautiful job.