There’s a lot going on here— it’s hard to tell the components apart.
The sauces are too thick and are distracting in the way they are plated.
There’s also unnecessary crumbles on everything that is obscuring the dish below.
What are the components on each dish? Maybe we can talk about what is necessary to stay
Old-Marionberry1203 on
these are fun and evocative
Slaphappyfapman on
Don’t put food on the rim of the plate/bowl imo
professorseagull on
That looks pretty chaotic, to me.
Funktron_ on
Clean your rim. Take away maybe one or two components and make the rest sing. There a lot of good stuff here that needs more attention and it deserves it. Very close to a superb dish.
christo749 on
You need to rein it in a bit, OP. Check out a great show, Master chef Professional. A lot of top chefs from Michelin backgrounds. Often less is more.
8 Comments
There’s a lot going on here— it’s hard to tell the components apart.
The sauces are too thick and are distracting in the way they are plated.
There’s also unnecessary crumbles on everything that is obscuring the dish below.
What are the components on each dish? Maybe we can talk about what is necessary to stay
these are fun and evocative
Don’t put food on the rim of the plate/bowl imo
That looks pretty chaotic, to me.
Clean your rim. Take away maybe one or two components and make the rest sing. There a lot of good stuff here that needs more attention and it deserves it. Very close to a superb dish.
You need to rein it in a bit, OP. Check out a great show, Master chef Professional. A lot of top chefs from Michelin backgrounds. Often less is more.
Way too much going on my dude
Number 2 is least bad.
Back to the plating lab! Less is more!