r/CulinaryPlating • u/gr3mlnn Culinary Student • 5d ago
Heart of palms, gold beet puree, wasabi mash, seasonal veggies, black rice
88
u/Fragrant_Cause_6190 5d ago
What held you back from adding one more component
16
u/mikerall 4d ago
Clearly sensibility and not wanting to overwhelm someone's pallette. Otherwise they might have recreated gannons castle on a plate.
43
27
u/superGTkawhileonard Professional Chef 4d ago
Can’t even identify what this dish is plus we got the mash + black rice + puree combo like huh
17
5
3
10
u/EnvironmentalValue18 4d ago
I’m not a chef, but I am a patron. As a vegetarian, this looks incredible and I would definitely eat at your restaurant! Delicious!
5
-8
u/Beamteam007 Professional Chef 5d ago
This is beautiful and the colours look really well put together
13
u/SkepticITS 5d ago
I feel the opposite. To me it's a bundle of mismatched vegetables with a load of flowers added to make it look presentable.
I don't understand the dish concept so can't even begin to give a fair assessment or critique, so take my first impression with a pinch of salt.
8
u/Charm534 4d ago
The dish concept is "eat your garden, all of it". I actually like it, but notice it does not have the weeds my garden has, unless they put the dandelions in the puree.
2
u/Top-Shoe-4311 3d ago
The sub is "culinaryplating" not "ratemydish". It's plated very well.
1
u/SkepticITS 3d ago
Perhaps I'm wrong or in the minority with this view, but I've always considered it to be implicit that critiques approach plating from an eater's perspective rather than as a purely visual concept. Were it the latter, one could reasonably respond to every post with "it would be prettier with more flowers".
1
u/Top-Shoe-4311 3d ago
Yeah, I mean you aren't wrong, but as a Chef of 24yrs, it's still a pretty plate. Especially knowing they're a culinary student. I wouldn't expect a Michelin chef in NY to go so over the top, but then again, I would. I always looked at this sub as strictly esthetic. It's eye catching, centered and clean. I've seen dishes on here that sound fantastic and balanced, with minimal ingredients/flash, but the fuckin noob didn't wipe the fucking rim lol
•
u/AutoModerator 5d ago
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our submission guidelines and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude.
Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then drop us a modmail.
Join us on Discord!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.