Cannot change the plate sadly. Need help with plateing. And i have to comply with a stupid rule where every dish needs some seefood or beef, even if its symbolic, so please give me suggestions on that as well Thank you
by mikulashev
2 Comments
CrankusShankus
Maybe try slicing everything less. There are so many small pieces but no real subject highlight. There are many beautiful colors but nothing is really at the forefront of the dish. Bring attention to a single aspect of the dish and let the other ones complement it.
AGQ-
Your dressing is eviscerated. Add all ingredients except for oil into a blender (pinch of xantham if you have it), turn blender on high and slowly stream in oil until thick and creamy. Toss your ingredients in that using just enough to coat, or just get it thick and put two small dots next to each dot of goat cheese.
The orange supremes are great. Try to cut the avocado and beet the same size and shape. Or go the other direction and do half an avocado sliced thin and fanned, and beets roasted sliced in half then thin sliced and fanned. Make them look the same or different, close but not quite is worse than intentionally different.
The goat ricotta looks well made. Stick to an odd number of dots spread relatively equidistant but haphazard across the plate like you have here. Focus on getting the same size and shape on each dot. It should be done in one motion, the stacked and double squeezed dollops look terrible. Figure out the technique that creates the dollop you want, and replicate that motion 5 times.
Lose the micros. If they must stay, put a single micro cilantro on top of each ricotta dot.
If you must add protein, shrimp ceviche or chilled poached lobster would slap on this dish. But this dish doesn’t need more added. Sell it as a main to vegetarians or a starter to people who don’t want something fried but don’t want a salad.
This dish is cool, if I am not too busy tomorrow I’ll make it for a special and send you a pic of some of the things I was talking about. But I’m always too busy 🤷 what is the venue? Who are you selling this to? And why do you have so many rules about what you can’t and must do but also free rein over plating? And what is a symbolic seafood or beef element? 😆
2 Comments
Maybe try slicing everything less. There are so many small pieces but no real subject highlight. There are many beautiful colors but nothing is really at the forefront of the dish. Bring attention to a single aspect of the dish and let the other ones complement it.
Your dressing is eviscerated. Add all ingredients except for oil into a blender (pinch of xantham if you have it), turn blender on high and slowly stream in oil until thick and creamy. Toss your ingredients in that using just enough to coat, or just get it thick and put two small dots next to each dot of goat cheese.
The orange supremes are great. Try to cut the avocado and beet the same size and shape. Or go the other direction and do half an avocado sliced thin and fanned, and beets roasted sliced in half then thin sliced and fanned. Make them look the same or different, close but not quite is worse than intentionally different.
The goat ricotta looks well made. Stick to an odd number of dots spread relatively equidistant but haphazard across the plate like you have here. Focus on getting the same size and shape on each dot. It should be done in one motion, the stacked and double squeezed dollops look terrible. Figure out the technique that creates the dollop you want, and replicate that motion 5 times.
Lose the micros. If they must stay, put a single micro cilantro on top of each ricotta dot.
If you must add protein, shrimp ceviche or chilled poached lobster would slap on this dish. But this dish doesn’t need more added. Sell it as a main to vegetarians or a starter to people who don’t want something fried but don’t want a salad.
This dish is cool, if I am not too busy tomorrow I’ll make it for a special and send you a pic of some of the things I was talking about. But I’m always too busy 🤷 what is the venue? Who are you selling this to? And why do you have so many rules about what you can’t and must do but also free rein over plating? And what is a symbolic seafood or beef element? 😆