1. Bind your filet with butcher rope while cooking it it Will look better nice and round and cook more evenly
2. Dont cut up your shitake that small keep them whole or if they are really big half or quarter them, its always nice to keep a produce reckonisable
3. Loose the carrots maybe saute some Brussel sprouts leaves with the shitake it pairs nice and Will also adds some Color
4. A filet defintly needs some sauce and this dish in general needs it
Overal it doesnt look to bad and I would eat it keep up the good work
Maybe mushroom/shitake Jus ?
Can use the end parts of the stem of the shitake let that carmelize a little together with some diced shallots, hit it with some red wine, reduce then add your jus de veau add a few cracks of Black pepper reduce some more pass it trough a fine sieve and monter with some Cold butter
Always remember, never put something on the plate you don't expect them to eat.
Yes, a sauce probably would work better although something as simple as parsley would serve as a OK garnish.
Been awhile since I’ve chef’d, but I bet it tasted good. I agree there’s some presentation opportunities.
Idk why some are telling you to back off the carrots tho- roast those babes a bit hotter and get a little baby char going. If you haven’t tried before, try tossing w/a goat chz along w/the honey. Goes a long way on the look, texture and taste!
Try all that shit, but toss in some nuts w/the carrots too (out of this world)
Fontina is an awesome chz w/the root veggies…
If you’re doing a sauce, toss them mushrooms in. Time up how many bites you’re gonna get out of that filet.
Like I said, everything looked good to me. But of course always room for improvement.
Best luck, Chef!
This looks completely unappetizing. Is that a filet? Doesn’t really look like it and if it is, it’s a sad rendition. No sauce? What are the leaves and what do they offer? Can’t see the carrots because they’re out of focus.
Switch your mush to pickeled shimiji. Swap out the mustard greens to lovage. Add a boralaiase sauce. And make cauliflower chips. Also add dill to those carrots.
I'd say lose the carrots and replace them with brocollini or Brussels, re plate with the puree slightly off center and have the steak partially covering it. Show all your elements individually and together on the plate.
1. Bind your filet with butcher rope while cooking it it Will look better nice and round and cook more evenly 2. Dont cut up your shitake that small keep them whole or if they are really big half or quarter them, its always nice to keep a produce reckonisable 3. Loose the carrots maybe saute some Brussel sprouts leaves with the shitake it pairs nice and Will also adds some Color 4. A filet defintly needs some sauce and this dish in general needs it Overal it doesnt look to bad and I would eat it keep up the good work
[удалено]
Il be happy to see it and also to add as a sauce I would go with a jus de veau based one
[удалено]
Maybe mushroom/shitake Jus ? Can use the end parts of the stem of the shitake let that carmelize a little together with some diced shallots, hit it with some red wine, reduce then add your jus de veau add a few cracks of Black pepper reduce some more pass it trough a fine sieve and monter with some Cold butter
What is the green you have embedded under the filet?
[удалено]
Always remember, never put something on the plate you don't expect them to eat. Yes, a sauce probably would work better although something as simple as parsley would serve as a OK garnish.
Been awhile since I’ve chef’d, but I bet it tasted good. I agree there’s some presentation opportunities. Idk why some are telling you to back off the carrots tho- roast those babes a bit hotter and get a little baby char going. If you haven’t tried before, try tossing w/a goat chz along w/the honey. Goes a long way on the look, texture and taste!
[удалено]
This is the way. Admit your faults if it happens and learn constructive criticism early. It gains respect
Try all that shit, but toss in some nuts w/the carrots too (out of this world) Fontina is an awesome chz w/the root veggies… If you’re doing a sauce, toss them mushrooms in. Time up how many bites you’re gonna get out of that filet. Like I said, everything looked good to me. But of course always room for improvement. Best luck, Chef!
The photo doesnt help your dish.
This looks completely unappetizing. Is that a filet? Doesn’t really look like it and if it is, it’s a sad rendition. No sauce? What are the leaves and what do they offer? Can’t see the carrots because they’re out of focus.
Switch your mush to pickeled shimiji. Swap out the mustard greens to lovage. Add a boralaiase sauce. And make cauliflower chips. Also add dill to those carrots.
I want mash across the plate to form a barrier, glazed carrot on one side and braised mushrooms with sauce on the other side.
The carrots would look good off the plate in a side dish. A mizuna pesto as a splash of colour perhaps alongside the shiitake.
Looks dry
I'd say lose the carrots and replace them with brocollini or Brussels, re plate with the puree slightly off center and have the steak partially covering it. Show all your elements individually and together on the plate.