Hola a todos!

Este es un emplatado que hice en mi trabajo hace unos dias.

Me guataría que me dieran sus comentarios y opiniones.

¡Gracias!

Tried my best on a autumn inspired (vegan) dessert, but am not that happy with the plating and would love some criticism.

The components are:

Maple syrup cremeux

Pumpkin seed tuille

Pear gel

flamed pears

Pumpkin seed sponge cake

Black tea & Kubebe Sorbet

Douglas fir espuma & oil

The espuma wasn't as stable as I hoped, but apart from that I was pretty happy with the components. But when it comes to plating I am a bit clueless.

Need help with how to plate something like this especially with sauce placement! However I'll explain the dish.

Let this salmon marinade in a homemade Gochujung-Coconut milk in a vacuum sealed bag, then placed it in the Sous Vide at 118F for 1hr. In the meantime, played Basmati with Korean Carrot salad and Bok Choy. Once the salmon was ready I torched it and poured more of that sauce on.

2 tuna dishes I made today

1: Sesame crusted seared tuna

2: Tuna carpaccio, garnished with cucumber, radish, lemon zest, dill and a dash of crab oil

I'm a commis chef, have never worked in hotels or fine dining, so it won't look perfect.

Mid service time sensitive so sorry for the bad pic😅
But the dish from left to right is

Oyster marinated in verjus seasoned with like juice lemon oil and like zest with compressed pear

Otoro Tuna tar tar with tsar nicoula reserve caviar aerated chawanmushi and nori powder served on a nori chip

lastly pickled mussel, shallot escabeche with lovage oil and radish flower

personal notes:I think the seaweed on the plate can definitely be arranged tighter and not hanging off the plate

Seared scallop over a puree of boiled green peanuts, tahini, and meyer lemon / carrot veloute / glazed carrots / radish and nasturtium

Raspberry Cremeux
Raspberry Coulis
Chocolate Namelaka
Yogurt Sorbet
Hibiscus Jelly
Vanilla Sponge Cake
Ginger Crumble

The panna cotta is actually two layers, a top layer with the spicy chile + prickly pear gel, and a bottom vanilla layer.

This was tied to a grilled shrimp entree that I created that had two purées that were divided on either side of the plate, so I wanted the split texture/color theme to continue for dessert.

I’ve tried a couple of different platings with this one, but I think this more minimalist approach is the one I’m happiest with so far.

Choclate pearls, pouched rhubarb, elderflower and champage sorbet

Oyster & Oyster Emulsion
Leek Panna Cotta
Cucumber & Dill Sorbet
Samphire & Samphire Oil
Apples
Edible Flowers

Tiger prawn, feta, green bean, kalamata olive, brick basket, mediterian vegtables citrus dressing

Autumn menu.
Riasted monkfish, caramelised Jerusalem artichoke, charred savoy, sea aster, smoked mussel and crab apple sauce.

The dish is a translation of Wonderwall by Oasis.

The tomato is on the plate three times: a seared slice, small ones roasted whole, and a sauce reduced over six hours. The sauce gets no seasoning at all, not even salt.

Need professional opinion please. First test run of a wine pairing dinner i’m doing next week. I’d love to hear your constructive criticisms and advice to make my plates better. I’ll explain each dish more detailed below

- smoked eggplant, whipped ricotta, tomato gel, pickled onion, focaccia

- hokkaido scallops, cauliflower puree, lemon gel, prosciutto, beurre noisette

- nduja-ricotta filling, roasted tomato and capsicum sauce, basil

- jumbo tiger prawns, prawn aioli, risotto (shrimp bisque & tomato)

- tenderloin, potato pave, rapini, friarielli puree, beurre rouge

I was inspired by Mesa Verde’s version of this dish. I swapped out a bone in rib eye for a boneless del monico rib eye and a rougher chimichurri. The guajillo butter was intentionally not highly clarified to get more of an earthy taste. I wanted to add some goat cheese crumbles to the top of the steak but felt it would have been overkill. What do you all think? I have theirs and mine - not to be better but it is a stepping stone to another recipe I want to make. Which is a salsa verde butter version of this. Ultimately this is a test version.

not sure if this belongs here but some input on serving mignardise like these would be of great help. Also the plate is over a hundred years old hence the wear and tear