Sautéed French cut chicken breast with a mushroom sauce, chicken stock risotto, and green beans.
Made this for skills USA this past year at states. Going back this next year and I am open to any tips on how I can improve plating and visual appeal.
by Greenie6455
5 Comments
Bigboofer420
Green bean placement should be adjusted , also cut them uniform. Also I don’t know what other plate options you have, but anything than that one.
bkyyy
Literally anything else. Anything.
Philly_ExecChef
Were you like, feeding the competitors, like it was a Make A Wish thing where you got to work with the chefs and they let you put the beans on the plate or
Nadsworth
Green beans should be kept together. The risotto looks too tight, it should be a little looser and more creamy. The chicken could use a better sear. The sauce would look better underneath the chicken instead of ladled on top.
I’m not trying to be too harsh, but constructive. Again, this is just my opinion. Good luck and keep at it!
Rach_CrackYourBible
You should rotate your photo so it faces the way you’d serve it to a customer.
5 Comments
Green bean placement should be adjusted , also cut them uniform. Also I don’t know what other plate options you have, but anything than that one.
Literally anything else. Anything.
Were you like, feeding the competitors, like it was a Make A Wish thing where you got to work with the chefs and they let you put the beans on the plate or
Green beans should be kept together. The risotto looks too tight, it should be a little looser and more creamy. The chicken could use a better sear. The sauce would look better underneath the chicken instead of ladled on top.
I’m not trying to be too harsh, but constructive. Again, this is just my opinion. Good luck and keep at it!
You should rotate your photo so it faces the way you’d serve it to a customer.
Green beans shouldn’t be split into two piles.
Use a dark plate if most of your food is beige.