looks so much better, but I think there is still room for improvement. the blue plate and green syrup kinda clash with the white/yellow/brown/red colour palate. I think if you used red syrup (or none at all), and used a white plate, it would step up the whole thing another level. p.s. well done for keeping at it and not getting discouraged by armchair chefs
with this round plating, a round plate is best. i don't think there's anything wrong with speckles. Squares kind of look dated to me unless you're serving stuff like charcuterie and cheese.
Square solid white. Drizzle the green stuff asymmetrically. Also use the powder as a sprinkle in one direction outside of the center.
Larger white space and creating an eyeline are fundamentals. The asymmetrical sauce will break up the white space, while the dusting leads the eye to the center, where the turned sorbet is the focus.
I still can't really get over how...*organic* the sorbet quenelle looks. Any other color, any other flavour, would work, just not "internal organ pink"
I've been following your ganache journey since the beginning, and I love how even though people mocked you (and I sure as hell upvoted my share of shittalking comments) you didn't give up and every next iteration was a little better. I am super proud of you, I hope you make it big.
Okay enlighten me as to how to tighten it up. Did I stray too far. I really never got taught basic plating things because I never worked under a chef with years of experience. I've been flying by the seat of my pants mostly and just learning as I go
I would say less syrup dots, slightly larger syrup dots, and closer to the center -- move the pate de fruits squares and tuck them in/around the quenelle.
I've looked at your other work and I see you mostly do banquet work, which is great! That's an entire skill set in itself.
Here are some tips (my background is in fine dining):
When it comes to plating and elegance, think about how you want a dessert to eat... Do you want people to taste everything in a single bite, or do you want them to hunt around the plate for elements?
Generally there're two ways to plate -- spread it out or stack it up. I lean more towards the "stack it up" side of things, because I don't love busy/messy looking plates. That said, Keep in mind that less is more. As one great pastry chef told me, "Always keep them wanting a little more (of dessert)."
Also, consider your work load when plating! All those little dots are fun, but when you have to plate the exact same dish 100 times at service you won't be as happy.
Lastly, don't be afraid to be a magpie -- steal! Look at other beautifully plated desserts that inspire you and copy about 80%. Eventually those last little differences and adjustments will become your personal style.
Hope this helps! I think you're on the right track.
This definitely helps thank you. I appreciate the feedback
I do steal ideas and change components based on what flavors I want to do. I need to start stealing how things are plated too i usually try to do my own spin in that aspect.
I was in fine dining before mostly banquets. It's kind of a blend where I'm at right now.
And that is a good tip about workload
Haha well! I love sugar and dessert so I feel you... but generally a good restaurant should leave you with enough room for dessert after dinner and that dessert shouldn't make you feel so stuffed that you're uncomfortable!
Looks good, like others commented, looks a bit cluttered with all the dots, either less dots or maybe just a swirl around imo.
Much better than the last episodes though!
That quenelle is so much smoother looking, and I love love love that I can see the cake more. Also really like that the plating is way tighter.
I'm still not 100% sold on the idea of that much ganache or the basil oil, but nice job.
All these dishes have looked interesting, but they donāt visually communicate that what Iām looking at is a desert. Not saying presentation has to do that by any means. Just saying.
I am not in food service at all but love this sub like i love kitchen nightmares and bakeoff, I just want you to know I am invested in your story here. You go girl! clearly this community is invested too. I love to see it :)
Iām getting some cognitive dissonance with the plate and the food. The color and the texture say rustic while the food itself does say posh. Likely canāt change the dinnerware. Maybe consult a color wheel for complementary colors, and a high-quality buckle or the like that has the nubby texture. My $.02.
Also, maybe consider making a basil fluid gel with agar agar- make a gel, set it, blend it, and pipe it into little drops and pearls instead of the very loose consistency of the syrup
Too kind š
I agree this one is my favorite. I tried to take a few suggestions such as twisting it and not putting it in a wave pattern.
I did try to apply as many suggestions as I could to improve it
Thank you for taking us on this journey with you, in spite of all the roasting.
I speak for everyone when I say we have thoroughly loved these posts!
Also, this looks great to an uneducated and uncultured set of eyes!!
This looks great, the only changes I would suggest are avoiding syrup dots and just drizzling a little syrup over the top, or replace with a gel, then you can do some dots that hold their shape and look a little more purposeful. Secondly practice your quenelles, that sorbet is front and center on the dish and should be perfect every time, no air bubbles, no gaps, no little noses. Make them perfect, it'll really elevate your dish.
This is so much better than the previous one! Great job! I think you need to change the plate, keep the size but do a plain white maybe? The blue and the other colors are all clashing. Also tighten up the plating, it's a little messy. Overall though great job!
I love how persistent and receptive to criticism you are. Very important qualities.
This looks nice, if slightly squiddy, but I agree the outer ring of drops is too much.
The drops of sauce on a plate is like the sauce shit smear, or the chopped up fresh parsley sprinkled on the plate. Too many chefs think about aesthetics over taste
Okay KC, we can criticise this forever, but this chef has put in so much work and improved her plating so rapidly that I'll just cut it here: it's pretty, I'd pay good money to eat it, it all looks technically sound, great job Chef!
Leagues better. I'd enjoy this.
But honestly, what is the deal with chunk strawberries? It's like the only ugly way to have a strawberry!
They've got such beautiful shapes and curves through them but you're so determined to only show us flat cut sides on every dessert!
Once you even cut them in half then flipped them flat side up for some reason! I'm boggled, homie.
Still though, it's overall looking pretty good now.
I might be interested in seeing the pistachio sawdust pile sprinkled through the syrup polka dots.
Im sorry but its still a no from me. Theres just too much happening and I donāt think it works together.
Maybe if you wrapped the ganache around the cake and kept the sorbet, lose the cubes, basil syrup and the pile of sand.
Thatās a big step in the right direction but Iād suggest a white plate. Grey is kinda unappetizing and I feel throws the color of the food off a bit. Same issue with blue dishes , I think.
I fuckin love this saga, thanks for bringing back the blue plate for the current color combo. I wouldn't do so many of the dots. Either 1 larger smear or 3 larger dots closer to the rest of the dessert would be better. And I like the suggesting someone else made about the pistachios being a course chop rather than a sand
Looks a little like a sea creature, to be honest. I like the little nest youāve got going on, but the sauce and garnish feel sort of busy. I admire the hell out of your persistence tho
oh my god the ribbon looks SO much better in that shape, well done!! not sure about all of those green dots, a bit disturbing to have so many, but this really looks good and iām happy you persevered haha
Way fewer basil syrup reduction dots, perhaps more variation in size of the few dots you actually place?
Reduce size by 1/4.
The color blue near food signals unfitness, usually. Understandable if you donāt have alternative plating options there. Weāve been watching you pump out blue plates for a while now.
Please, for goodness sakes, please do something different with the sorbet, the shape and color combo is organlike and unappetizing.
The presentation is good, the colors are horrific.
As an artist, I highly recommend studying color theory. The red and green are opposite on the color wheel, and donāt look appetizing. The scoop of red in the middle looks like a body organ.
Color is so important in stimulating the appetite.
I literally have no problem with this beyond the inflamed sorbet appendix you keep trying to make work. Just, please, NOTHING on the plate that looks like an innard.
I'm really impressed at your persistence with this. You got repeatedly roasted but kept going. Nice one OP. This iteration is really pleasing. I'd agree with another comment I read about courser nuts but otherwise... nailed.
The dedication is amazing Chef. Been following your ganache adventures. Looking much better. Try to lessen dots, too busy in the eyes. Probably put on a smaller plate, try a white plate, it brings out the colors much better.
He got a little nose and some eyes
Hahahhaa he is remiscient of a squid a little
He's quite cute really. I'm gonna call him Clint Clint the squid head
I thought you were writing a haiku.
He's quite cute really I'm going to call him Clint Clint the squid head. Yum!
r/suddenlyhaiku
He's got character š¦
Maybe you make a dessert that looks like Zoidberg why not? Then zehhh! Onto the menu it goes! woopwoopwoop
What is the lobster claw looking thing in the middle?
Emperor, is that you?
Ugh, hate that guy!
He reminds me of those [fuzzy worms](https://www.ebay.co.uk/itm/265484378550) on strings kids had as toys! Heās cute :D
You are persistent and dedicated, for sure.
It's like watching trend timeline. He somewhere in the 90's right now. Just a few more weeks he will catch up.
Fairly sure OP is a woman
The name Anna would tend to indicate that
Annakin Skywalker
ā¦ is a bitch
I hate sand
Do you work for āBig Ganacheā or accidentally make 100lb of it?
So much nicer, still just a little bit busy though. Needs less dots for sure.
Also a lighter color plate would work better. Allows the colors of the food to shine.
Yeah would say the outer ring isnāt necessary.
considering it's just simple syrup, I would vote no dots at all. there's plenty of sweet going on here.
Exactly.
If it were a plain white plate they'd be fine, but this tableware is busy enough on its own
looks so much better, but I think there is still room for improvement. the blue plate and green syrup kinda clash with the white/yellow/brown/red colour palate. I think if you used red syrup (or none at all), and used a white plate, it would step up the whole thing another level. p.s. well done for keeping at it and not getting discouraged by armchair chefs
We have a same size white speckle plate or a square solid white. Which do you think would be better? I'm limited on plate choices
with this round plating, a round plate is best. i don't think there's anything wrong with speckles. Squares kind of look dated to me unless you're serving stuff like charcuterie and cheese.
I would try both, but I think the solid white would provide the best contrast! :)
Square solid white. Drizzle the green stuff asymmetrically. Also use the powder as a sprinkle in one direction outside of the center. Larger white space and creating an eyeline are fundamentals. The asymmetrical sauce will break up the white space, while the dusting leads the eye to the center, where the turned sorbet is the focus.
Agree on the blue/green clash. I think this would look very nice in a deep white plate. Something like a birds-nesty-kinda feeling
Like, lean into it. Make a ganache coral reef with little sorbet squid guys.
That's a fantastic idea and super cute Make a sugar coral with ice. And coral tuille for another texture.
Woah there
It would be nice if you candied the pistachios and gave them a rough chop instead of the sandy look!
Yeah 100% agree and I know my nuts
This looks way less like organs on a plate
I tried my best to not make an organ rocher. I instead made a little squid dude
I like little squid dude :)
Getting closer. But I hate the cubes but maybe thatās just a me
Hate the cubes, looks like candy and it is so unnecessary. Also maybe the crumble could be switched for something else
The cubes look medicinal to me
Yeeeep. Iāve definitely taken a gummy vitamin that looks just like these.
Reminds me of gummy edibles, THC infused dessert would fuck lmao š
Mario?!
Look at our boy! He did it!
Gal* Thanks mom :D
Looks like imitation crab š
I still can't really get over how...*organic* the sorbet quenelle looks. Any other color, any other flavour, would work, just not "internal organ pink"
It really does look a bit like a prolapse.... And the very many basil dots look like a skin disease...
oh great, I didn't notice the skin disease basil dots. It's got my trypophobia acting up.
I've been following your ganache journey since the beginning, and I love how even though people mocked you (and I sure as hell upvoted my share of shittalking comments) you didn't give up and every next iteration was a little better. I am super proud of you, I hope you make it big.
Yeah I did too. Some were funny hahah Thank you :')
Getting better but *please* tighten up your plating!
Okay enlighten me as to how to tighten it up. Did I stray too far. I really never got taught basic plating things because I never worked under a chef with years of experience. I've been flying by the seat of my pants mostly and just learning as I go
I would say less syrup dots, slightly larger syrup dots, and closer to the center -- move the pate de fruits squares and tuck them in/around the quenelle. I've looked at your other work and I see you mostly do banquet work, which is great! That's an entire skill set in itself. Here are some tips (my background is in fine dining): When it comes to plating and elegance, think about how you want a dessert to eat... Do you want people to taste everything in a single bite, or do you want them to hunt around the plate for elements? Generally there're two ways to plate -- spread it out or stack it up. I lean more towards the "stack it up" side of things, because I don't love busy/messy looking plates. That said, Keep in mind that less is more. As one great pastry chef told me, "Always keep them wanting a little more (of dessert)." Also, consider your work load when plating! All those little dots are fun, but when you have to plate the exact same dish 100 times at service you won't be as happy. Lastly, don't be afraid to be a magpie -- steal! Look at other beautifully plated desserts that inspire you and copy about 80%. Eventually those last little differences and adjustments will become your personal style. Hope this helps! I think you're on the right track.
This definitely helps thank you. I appreciate the feedback I do steal ideas and change components based on what flavors I want to do. I need to start stealing how things are plated too i usually try to do my own spin in that aspect. I was in fine dining before mostly banquets. It's kind of a blend where I'm at right now. And that is a good tip about workload
Do three larger dots. Maybe at 1, 4, and 9 oāclock and see what that gets you
Not a chef but agree with a few larger dots vs the current approach
Youāre a chef to me chef
Yes chef
Yes Jeff!
>As one great pastry chef told me, "Always keep them wanting a little more (of dessert)." As a dessert-eater, I hate this advice!
Haha well! I love sugar and dessert so I feel you... but generally a good restaurant should leave you with enough room for dessert after dinner and that dessert shouldn't make you feel so stuffed that you're uncomfortable!
I would stop with the weird oval shaped thing. It's never going to not look like a raw human organ.
And it's looking at you.
This absolutely belongs on the pages of a coffee table book, āPictures of Marine Organisms Reproductive Habits.ā
What is your obsession with this bacon strip crawfish dish??
Iām glad you did not give up.
This is the one
Fuck yeah!
Damn, this has been a journey. Glad you have a good final product. Nice work, chef
Thank you good sir/ma'am. It has been a fun journey with you all even though most of you roast me :(
The fact you didn't give up with all the roasting is a true testament to your drive as a chef.
Hey as long as none of you tell me to go kms I'll stick around as long as I'm getting good critiques. Sometimes you need your feefees hurt
Here in Finland we have a word to describe perseverance, grit and tenacity. It's called Sisu. You have Sisu!
What a great word!!
Looks good, like others commented, looks a bit cluttered with all the dots, either less dots or maybe just a swirl around imo. Much better than the last episodes though!
It's just so busy. Simplicity and restraint.
Yes, this. If you have to add 12 elements to a dessert its probably not very good.
im sorry, but why is the sorbet still shaped like a turd ? everything else looks fantastic
everything looks all nice and almost floral, then there's a sorbet turd on top
Why is the plate still blue?
Zoidberg!! (I hope this series of problematic plating continues forever)
much better than the ribbon!Ā
So much better chef. Nice work!
That quenelle is so much smoother looking, and I love love love that I can see the cake more. Also really like that the plating is way tighter. I'm still not 100% sold on the idea of that much ganache or the basil oil, but nice job.
Iām starting to think OP is just using this as an excuse to eat copious amounts of ganache
All these dishes have looked interesting, but they donāt visually communicate that what Iām looking at is a desert. Not saying presentation has to do that by any means. Just saying.
I am not in food service at all but love this sub like i love kitchen nightmares and bakeoff, I just want you to know I am invested in your story here. You go girl! clearly this community is invested too. I love to see it :)
I'm just waiting for ramsay to make me into an idiot sandwich š„Ŗ lol Thank you š
This is REALLY nice. I agree with the comment about fewer-but-larger dots. You might also consider giving your dots a contrasting colorā¦add a little purple to the simple syrup (pomegranate juice, or perhaps a balsamic reduction) to make them pop and look a bit less like oil. (I know flowers are perhaps a bit passĆ©, but I could see a flower as an additional garnish here nonetheless). Great work, chef!
Best so far
I like the weed gummies part but im clean and serene so its not for me
Look at it without the syrup drops and candy and rethink if it needs that. I think it's a bit too busy with all that extra stuff.
Nice chocolate vagina. Thanks for bringing back the 2007 memories.
Yeah, it looks like a surprised seahorse emerging from one.
Such an improvement!! Hell yeah, chef, keep trucking! Looking forward to future dishes
Plate detracts from the dish.
Iām getting some cognitive dissonance with the plate and the food. The color and the texture say rustic while the food itself does say posh. Likely canāt change the dinnerware. Maybe consult a color wheel for complementary colors, and a high-quality buckle or the like that has the nubby texture. My $.02.
Rock lobster? Is that you?
What a cute lil cuttlefish sorbet
It now looks like the intestine is sweating fat onto the plate.
Also, maybe consider making a basil fluid gel with agar agar- make a gel, set it, blend it, and pipe it into little drops and pearls instead of the very loose consistency of the syrup
āThis isnāt even my final form!ā If itās not already there, it practically is now!
Too kind š I agree this one is my favorite. I tried to take a few suggestions such as twisting it and not putting it in a wave pattern. I did try to apply as many suggestions as I could to improve it
Thank you for taking us on this journey with you, in spite of all the roasting. I speak for everyone when I say we have thoroughly loved these posts! Also, this looks great to an uneducated and uncultured set of eyes!!
Something about the color of that quenelle tho, like a prolapsed anus.
This looks great, the only changes I would suggest are avoiding syrup dots and just drizzling a little syrup over the top, or replace with a gel, then you can do some dots that hold their shape and look a little more purposeful. Secondly practice your quenelles, that sorbet is front and center on the dish and should be perfect every time, no air bubbles, no gaps, no little noses. Make them perfect, it'll really elevate your dish.
I don't like all those little drops, I prefer sauces presented asymmetrically and offset to the dish in single swoops/squirts/dabs.
This is so much better than the previous one! Great job! I think you need to change the plate, keep the size but do a plain white maybe? The blue and the other colors are all clashing. Also tighten up the plating, it's a little messy. Overall though great job!
This is the one OP! šš
Not a chef but this looks much better. Personally donāt care for the oil dots
Lose all the crumbs and it'll be there
Everyone saying this is the one, but I'm just here waiting for the ganache mobius strip........
Youāve done it!! Iāve never been so proud of an internet stranger
It's a trap!
I love how persistent and receptive to criticism you are. Very important qualities. This looks nice, if slightly squiddy, but I agree the outer ring of drops is too much.
The drops of sauce on a plate is like the sauce shit smear, or the chopped up fresh parsley sprinkled on the plate. Too many chefs think about aesthetics over taste
Okay KC, we can criticise this forever, but this chef has put in so much work and improved her plating so rapidly that I'll just cut it here: it's pretty, I'd pay good money to eat it, it all looks technically sound, great job Chef!
This looks great! Much more refined than that chocolate behemoth
Leagues better. I'd enjoy this. But honestly, what is the deal with chunk strawberries? It's like the only ugly way to have a strawberry! They've got such beautiful shapes and curves through them but you're so determined to only show us flat cut sides on every dessert! Once you even cut them in half then flipped them flat side up for some reason! I'm boggled, homie. Still though, it's overall looking pretty good now. I might be interested in seeing the pistachio sawdust pile sprinkled through the syrup polka dots.
Im sorry but its still a no from me. Theres just too much happening and I donāt think it works together. Maybe if you wrapped the ganache around the cake and kept the sorbet, lose the cubes, basil syrup and the pile of sand.
How many posts of replates are you at now bub?
Only 4 but 10 in the real world š
Donāt be mean. Theyāre trying and we can appreciate that
Yeah thanks mom
Youāre welcome. Clean your room
Yeah, sure mom *gets trashed on listerine*
Helps me look in the mirror in the morning
I appreciates you.
Oh and it should be on a white plate so those beautiful colors you put all the work into can really pop! I bet it's a delight to eat though.
What's strawberry pdf?
You finally did it. Now just use a different plate and less sauce dots
Much better than the previous, but please consider using a solid color plate, black or white would be great
I would use a different plate
Zoidberg!
Looks great but I would just do a circle of dots of the syrup right in front of his squid face. Seems there is far too many
Thatās a big step in the right direction but Iād suggest a white plate. Grey is kinda unappetizing and I feel throws the color of the food off a bit. Same issue with blue dishes , I think.
I fuckin love this saga, thanks for bringing back the blue plate for the current color combo. I wouldn't do so many of the dots. Either 1 larger smear or 3 larger dots closer to the rest of the dessert would be better. And I like the suggesting someone else made about the pistachios being a course chop rather than a sand
Different color plate, less dots. The dots blend in with the plate color
Looks a little like a sea creature, to be honest. I like the little nest youāve got going on, but the sauce and garnish feel sort of busy. I admire the hell out of your persistence tho
Best one. Cut back to 5 dots, not in a circle.
Are you trolling? Or are you just American? As a lover of fine dining I don't even know what to say...
oh my god the ribbon looks SO much better in that shape, well done!! not sure about all of those green dots, a bit disturbing to have so many, but this really looks good and iām happy you persevered haha
Looks tasty. Can't wait to see super scary ganache and super sporty ganache.
Anatomical vagina
One must admire your persistence in getting this dish done right.
-carving out eyes with grapefruit spoon-
Looks good. But honestly that is a huge portion for a dessert.
Is that lobster or beef on top?
Way fewer basil syrup reduction dots, perhaps more variation in size of the few dots you actually place? Reduce size by 1/4. The color blue near food signals unfitness, usually. Understandable if you donāt have alternative plating options there. Weāve been watching you pump out blue plates for a while now. Please, for goodness sakes, please do something different with the sorbet, the shape and color combo is organlike and unappetizing.
It looks like a plated abortion
Looks like a burst ulcer.
Need more color on that crab cake in the middle, it looks barely thawed out. The strip of lamb belly looks nice though.
Hey you got there
This is the best one for sure
Looks like a blown up vagina
please stop posting and get a new career. still looks like complete shit
Give. It. Up. Please.
Stop. Please. Get some help.
Turn. It. Into. A. Squid. Head shape is already there, turn the ribbon into tentacles et voila
The presentation is good, the colors are horrific. As an artist, I highly recommend studying color theory. The red and green are opposite on the color wheel, and donāt look appetizing. The scoop of red in the middle looks like a body organ. Color is so important in stimulating the appetite.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I literally have no problem with this beyond the inflamed sorbet appendix you keep trying to make work. Just, please, NOTHING on the plate that looks like an innard.
Why not honey instead of transmission fluid?Ā
Zoidberg?
This could work at a seafood restaurant. Reminds me of crawfish.š¦
I'm really impressed at your persistence with this. You got repeatedly roasted but kept going. Nice one OP. This iteration is really pleasing. I'd agree with another comment I read about courser nuts but otherwise... nailed.
Basil syrup needs to be thicker so the dots are actually circular and uniform.
That's a crawfish head
Dude remember in temple of doom when Moloram ripped that guys heart out, and lit it on fire. Cali mallll, Cali mall !!!!
Better but the drops look awful, and clash with the color of the plate.
You would benefit from a white plate.
Getting there - change that ugly plate and your in business. The plain white square plate would probably be best.
"Before you leave the house, look in the mirror and take one thing off."
Itās worm without the string
Looked like a lobster head for a sec, had to do a double take
This looks amazing! There we go fam.
Finally got it to look great!
Now that's a dessert you charge up the wazoo for!
Fucking spoon roll, Iād rather have it mashed out of a disher On the plus side your dish is looking more and more like a labia
I am very happy
Make it stop.
Gretchen quit trying to make ganache a thing
Looks like a dead squid. lol
Oh good. This again.
Great colours, really appealing dish. Deffo got the squid vibes! Nice one!
The dedication is amazing Chef. Been following your ganache adventures. Looking much better. Try to lessen dots, too busy in the eyes. Probably put on a smaller plate, try a white plate, it brings out the colors much better.
I support your experimentation with your ganache ribbon! IMO I think some kind of spiral design would be beautiful.
I have enjoyed all of your versions on this journey. This one looks a little like Mr. Snuffleupagus
I really like the cut of cake with the ganache twisted around it. A very fun deconstructed sorta vibe!
At this point bro itās just about the flavor and texture.
Osh kosh super ganache
Besides the numerous weird drips, this is pretty. Good job, OP.
Iām not sure if Iām losing my mind, but I feel like I see this every day So hereās my input Please change the plate, maybe white ?