Hi everyone! I’m a recent International Gastronomy graduate. I’ve been focusing heavily on my plating lately, specifically trying to master the balance between textures and visual flow.
I’m looking for professional feedback on this composition. How could I elevate the presentation of these quenelles to a fine-dining level? Any tips on the coulis application or the negative space of the plate would be greatly appreciated
Anonymoosehead123 on
These look fantastic, like something you’d see in a high end restaurant. I’m a very average cook, so I don’t have any suggestions for you. I think you’ve nailed it.
Friendly-Studio3638 on
oh it looks gorgeous!
GastroGamerX on
Sharing another angle of the composition. I really wanted to highlight the contrast between the textures of the mousse and the freshness of the mint quenelles. What do you think about the color balance?
4 Comments
Hi everyone! I’m a recent International Gastronomy graduate. I’ve been focusing heavily on my plating lately, specifically trying to master the balance between textures and visual flow.
I’m looking for professional feedback on this composition. How could I elevate the presentation of these quenelles to a fine-dining level? Any tips on the coulis application or the negative space of the plate would be greatly appreciated
These look fantastic, like something you’d see in a high end restaurant. I’m a very average cook, so I don’t have any suggestions for you. I think you’ve nailed it.
oh it looks gorgeous!
Sharing another angle of the composition. I really wanted to highlight the contrast between the textures of the mousse and the freshness of the mint quenelles. What do you think about the color balance?
https://preview.redd.it/odokhy3y4iwg1.jpeg?width=1440&format=pjpg&auto=webp&s=59f9a30a3946d2bc4b247cddf61b5002f4246d2c