First time working with lamb, am a home cook, please give feedback as I need a lot of work in every aspect but especially plating food which I struggle with immensely.
PersistingWill on
Looks good, but this broccoli is hurtin.
I’m thinking perfect broccoli caps, with no stems, placed upright would look better.
Philly_ExecChef on
Broccoli doesn’t plate particularly well. Your potatoes are pretty rough cut, which isn’t the end of the world, but trying to create specific geometry like those stacks just highlights how imperfect they are.
The jus is sorta oddly just splotched in a few places. That unintentional intention only works if you really know where to interrupt negative space.
Overall, lamb, beet, and broccoli aren’t a particularly wonderful profile. Lamb is subtle. Beet is overpowering. Broccoli is earthy and pungent.
I’m sure it was a lovely dinner, but it’s not a dish you need to refine. It’s one should move on from.
polyguyt on
I agree with the others. It looks absolutely beautiful but the broccoli looks like an afterthought. I would have gone with broccolini/aspabroc instead. It plates a little better.
alligator_soup on
The lamb looks like a big bear paw or like a Freddy Kruger glove, tbh.
chefsundog on
For the broccoli I would peel the stem and cut the whole broccoli into halves or quarters length ways. Steam for a couple of minutes then oil, salt and grill hard till it’s blackened. Looks and tastes 10 times better.
10 Comments
First time working with lamb, am a home cook, please give feedback as I need a lot of work in every aspect but especially plating food which I struggle with immensely.
Looks good, but this broccoli is hurtin.
I’m thinking perfect broccoli caps, with no stems, placed upright would look better.
Broccoli doesn’t plate particularly well. Your potatoes are pretty rough cut, which isn’t the end of the world, but trying to create specific geometry like those stacks just highlights how imperfect they are.
The jus is sorta oddly just splotched in a few places. That unintentional intention only works if you really know where to interrupt negative space.
Overall, lamb, beet, and broccoli aren’t a particularly wonderful profile. Lamb is subtle. Beet is overpowering. Broccoli is earthy and pungent.
I’m sure it was a lovely dinner, but it’s not a dish you need to refine. It’s one should move on from.
I agree with the others. It looks absolutely beautiful but the broccoli looks like an afterthought. I would have gone with broccolini/aspabroc instead. It plates a little better.
The lamb looks like a big bear paw or like a Freddy Kruger glove, tbh.
For the broccoli I would peel the stem and cut the whole broccoli into halves or quarters length ways. Steam for a couple of minutes then oil, salt and grill hard till it’s blackened. Looks and tastes 10 times better.
Omg, what is fondsnr potatoes????
This is a 100% serious question….
Hi just some feedback from a chef. Plate with less food. Think less is more. Keep it contained and look natural at the same time. Too much broccoli on the plate. Try cutting the florets in half or quarters for plating. Also not to harp but your potatoes are not fondant potatoes. What’s the purée and the sauce?
I always think tenderstem broccoli is a bit better at least from a presentation point of view
Broccoli looks so out of place. But this in general looks delicious