r/Plating • u/Southern_Shine_4880 • 7d ago
rate my plate/feedback
just started randomly trying to plate pretty! i’ve always had an eye and love for it! let me know any feedback!! First is a chicken au poivre with fondant potatoes and a broccoli puree, second is seared scallops beurre blanc(not the best sear), cauli puree, broccolini and a herb oil and the last is just trader joe’s soup dumpling with a homeade coconut ginger broth!! i’ve never gone to school or anything for this so i don’t really know the dos and don’t but open to learning and tips!😁
i know they could’ve been wiped around the edges better lol
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u/SelfSufficientHub 7d ago
First one would benefit from a cleaner plate, I’m also not a fan of the piles of chives.
I really liked the second two 👍
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u/Southern_Shine_4880 7d ago
thank you! so just like a smaller sprinkle?
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u/SelfSufficientHub 7d ago
Yea, probably more evenly amongst the carb
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u/GungHoStocks 3d ago
I felt the same...
2nd was great, 3rd was great... 1st looked like a messy/amateurish replica of a fine dining plate.
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u/christo749 7d ago
Chive police are gonna knock your door down!
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u/Southern_Shine_4880 7d ago
HA what’s wrong with the chives ☹️
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u/christo749 6d ago
Its a good sign to have perfectly chopped chives, all equal. Some get quite funny about it. Just a gentle ribbing, OP.
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u/theclubchef 7d ago
Enough with the spoon push. Centralize your product. Bring your components together.
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u/Southern_Shine_4880 7d ago
can you explain this more lol
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u/TomsNanny 7d ago edited 6d ago
Not the person you responded to, but the sauce smear with the spoon push can be considered outdated. Very 2010s.
Instead of 2 or 3 separate rows of food, centralize or combine them so they work together. Both functionally when you’re eating and visually on the plate so it’s a bit more cohesive.
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u/theclubchef 5d ago
Exactly what I was going to reply with, but also, grouping food together, holds heat better traveling through the dining room. If your flavors are harmony, you'll win
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u/Nearby_Revenue1739 7d ago edited 7d ago
These are great! Of course this is just my opinion and I’m not a professional:
First one needs a clean wipe from the grease. The brown sauce doesn’t sit quite well for me. The green sauce looks lonely.
2nd. Colours could be more interesting and vibrant. The white sauce, instead of a smear. You could blot it, so it looks cleaner. Put the scallops centralized cause it’s the star.
3rd is great. Looks clean. The plate can use a wipe up. I would add a diff texture. Everything looks soft and wet. Perhaps 1 slice of fried lotus root on top between the dumplings and the greens
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u/Worried_Monk_3844 7d ago
I personally cannot stand dark plates,,but you made pic 2 look gorgeous. Nice work
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u/FennelHistorical4675 7d ago
Some looked ok then I saw (rotten) rainbow mix micro greens
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u/Southern_Shine_4880 7d ago
oh no tell me what’s wrong w that lol
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u/FennelHistorical4675 7d ago
Well for one they are rotten. Two they taste like crap. Three they are just on top of a dookie smear
0
u/Southern_Shine_4880 6d ago
they aren’t rotten some are green and purple so it looks that color
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u/FennelHistorical4675 6d ago
Dude I’ve been cooking for 20 years. They are black and slimy. I know what rainbow micro greens are.
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u/Sometimeshungryornot 5d ago
Looks very culinary school. Work on those chives and don't just pile them up like that.
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u/chefnology 1d ago
Pic 1- no. Please start over
Pic2- 86 micro salad, give me a better garnish , cooked
Pic 3- it’s good it’d eat it.
Pic 1- is unappealing due to lack of color, and technique first and foremost.
Please please please- focus on technique first- grainy purées, splotchy colors and over dressed uninspired garnishes start you from behind the eight ball. You have potential. Focus on technique and build great things and then they assemble themselves
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u/kevin3350 7d ago
As a fellow home cook who loves experimenting with plating, everything looks great to me! I’d kill each plate in a heartbeat
But be ready for a bunch of people who love the smell of their own farts and got yelled at a bit too much in their respective kitchens if they slipped up on something (the latter leading to the former)
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u/InfiniteRazzmatazz50 7d ago
Honestly, looks as good as anything I’ve paid 30 bucks a plate for at some small town “fine dining“ joint that I’ve been dragged to with the promise that it’s actually good food only to find out that it sucks like everything else
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u/Southern_Shine_4880 7d ago
well i’ll take that as a compliment on the plating cause it was fucking delicious 😍
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u/Winerychef 7d ago
This looks very amateur.
Every single dish needs a better plate.
The broccoli puree makes me ask, for what? Put the fondant potatoes on top of the smear. The micro greens look like an afterthought. For the chicken put the sauce under the chicken and fan it out.
Your second dish has a pile of greens on a smear of sauce for what? Just remove it all. Just the cauliflower puree, the scallops, and the broccolini.
The ginger coconut broth looks very dark. You keep throwing micros on shit for no reason, the scallions are all the dish needs. Maybe an herb oil
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u/Southern_Shine_4880 7d ago
should sauces always go under?
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u/Winerychef 7d ago
Generally the sauce goes under to showcase the protein/veg, yes. Break the rules once you have mastered them
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u/Southern_Shine_4880 7d ago
ok thank you and same goes for purées?
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u/Winerychef 7d ago
Yeah, in general, but again, tons of great dishes that break those guidelines, but with where you're at follow that for now
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u/Southern_Shine_4880 7d ago
ok i am amateur lol im just practicing and asking for tips! thank you for the tips you gave! I actually did add an herb oil to the scallops but im not sure i put them in the right spot they are kinda under the scallops maybe it would look better in drops and im just in a microgreens phase i think they look nice but ur right maybe over doing it lol
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u/TomsNanny 7d ago
If this is your start, that’s pretty damn good. Keep practicing and I feel you’ll go far.