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Professional Chef Opinions Wanted

post #1 of 8
Thread Starter 

Hello all fellow Chef's out there. I want some honest answers on my following photos that I have posted below for critique and suggestions on plating, technique, and what you may like or dislike about the plate. All comments welcome, thanks!

FYI- All items are from scratch, and I mean everything, also plating's done myself as well except for one and its labelled.

 

Caldo De Res w/ fresh corn tortilla chips. 

 

Caldo De Res.jpg

 

 

Bison filets w/wild mushroom sauce & fingerling potatoes w/ roasted pecan broccoli & Navajo Fry bread

 

Bison.jpg

 

 

Coconut Curry w/ Bok Choy, Red & Yellow Bell Peppers w/Clams & Muscles cooked in white wine 

 

 

Clams.jpg

 

 

Ahi Poke 

 

AhiPoke.jpg

 

 

Fried Pecan Catfish w/ fresh tartar & Green Onion & Chili Remoulade w/ fresh hush puppies and corn/ lima bean slaw

 

Catfish.jpg

 

 

This dish still makes me laugh so i gave it flare

 

Spam Musubi

 

spam.jpg

 

Kansas style ribs with bbq sauce and potato wedges

 

ribs.jpg

 

(Chef John Tamez plating)

Banana Bread Pudding with Souffled Sugar Coated Bananas

 

banana.jpg

 

 

Red Snapper topped with Shitaki Mushrooms, green onions, ginger & cilantro, steamed first then finished off by ladling hot oil over fish in perforated hotel pan

 

snapper.jpg

 

 

@Home cooking

Fresh homemade dough, with wet mozzarella, fresh basil and dried chorizo (imported from Spain)

 

pizza.jpg

 

 

St. Honore Cake, all items in cake from scratch; chocolate mousse, Italian meringue, vanilla cream (inside eclair puffs), eclair puffs and caramel on top all placed on a quick puff pasty.

My baking final.

dessert.jpg

 

 

 

Thanks for all and comments and feedback! chef.gif

 

 

 

post #2 of 8

Looks pretty good IMO. Two things I would change

On - Fried Pecan Catfish w/ fresh tartar & Green Onion & Chili Remoulade w/ fresh hush puppies and corn/ lima bean slaw - There seems to be alot of brown on the plate, try to spice up the color a little.

and with Caldo De Res w/ fresh corn tortilla chips. - I am not a big fan of having a a chunk of corn on the cob on the dish, maby try cutting the kernals off and using them to garnish the bowl with?

-Pinky

post #3 of 8

I'm going to go with the same critiques pinkykaz did. Although the rough cut for a caldo de res might be more traditional, this seems to be a fine dining take. I'd do no more than a 1/4" dice. The pecan definitely needs more color contrasts throughout the dish; the main one is the green bits on the lemon and it draws my eye away from the rest of the dish. One more thing, the pizza seems way heavy on cheese. If by wet mozz you mean fresh mozz packed in brine, dice it about 1/2" and use much less.

 

The dishes all sound like something I'd love to eat though, so good job there.

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post #4 of 8

I take off some points for not using a st honore tip to pipe the cream on the honore cake. Also, the caramel looks a little thick.

 

Never been a fan of the plating style in that banana dessert. It looks stingy and sloppy.

 

Not sure what's going on with the rib plate. Seems like a case of design overcoming the food. 3 ribs and 2 potato wedges? What kind of portion size that? Also, kc style bbq generally calls for more then a literal smear of sauce.

 

 

post #5 of 8

Could the lima beans be "shocked" into being brighter? 
 

Quote:
Originally Posted by pinkykaz View Post

On - Fried Pecan Catfish w/ fresh tartar & Green Onion & Chili Remoulade w/ fresh hush puppies and corn/ lima bean slaw - There seems to be alot of brown on the plate, try to spice up the color a little.



 

post #6 of 8


 

Quote:
Originally Posted by Chef E-Skills View Post

Hello all fellow Chef's out there. I want some honest answers on my following photos that I have posted below for critique and suggestions on plating, technique, and what you may like or dislike about the plate. All comments welcome, thanks!

FYI- All items are from scratch, and I mean everything, also plating's done myself as well except for one and its labelled.

 

Caldo De Res w/ fresh corn tortilla chips. 

 

Caldo De Res.jpg


In general, edible food should not be placed where they can touch the outside of the serving dish.  The exception is chips or crackers, but even then, it should not be awkward to handle.  In this case the garnishes are awkward.  I would prefer a separate dish with four compartments for your salsa, onions, cilantro, and limes.

post #7 of 8
Quote:
Originally Posted by Chef E-Skills View Post

Hello all fellow Chef's out there. I want some honest answers on my following photos that I have posted below for critique and suggestions on plating, technique, and what you may like or dislike about the plate. All comments welcome, thanks!

FYI- All items are from scratch, and I mean everything, also plating's done myself as well except for one and its labelled.


 

Bison filets w/wild mushroom sauce & fingerling potatoes w/ roasted pecan broccoli & Navajo Fry bread

 

Bison.jpg

 

 

What's the purpose of the green onions on the plate?

 

Also, on the ribs, you cannot cut or fabricate the ribs well enough for such a presentation.  It looks like someone took a hacksaw to the ribs.

 

I like the Ahi.

 

The Spam Musubi is sloppy.  An alternative is to paint the sauce on the plate like you did the ribs.  It looks like someone just drizzled stuff on the plate and hoped for the best, and in fact, I bet that's what happened.
 

 

post #8 of 8

You have an excellent sense of color, but not of space. One seems to come naturally, you'll have to work at the other.  I don't doubt you'll succeed.

 

Overall your plating is too homogenous, too evenly spread out, and just plain spread out.  Most of your dishes could do with some "verticality" (stacking is a better word).  Also, the way you're spreading out the various elements uses too much plate and doesn't leave enough coherent "negative space." 

 

You might want to think about serving one of your garnishes in a separate plate.  First, to clear some room on the main plate; and Second, to better present the garnish.   For instance, the garnishes for the caldo could and should have been served each in its own small dish.  You also lacked dried oregano. 

 

Your knife work is clean and tidy.  It appears unforced, neither irregular or too precise.  Don't take it for granted, it's better than most and you should feature it.  Well done.  Except for the ribs.  WTF? 

 

The ribs are your least successful effort.  They're skinny and dry.  They do not speak to your best effort as a cook, let alone the problems with plating.  They should have been stacked cross-ways, not too symmetrically, and just off the center of the plate.  Even spacing is almost always a mistake.  A spoon push is not a good way to present barbecue sauce.  Given how dry the ribs looked, you should have dipped them.  Had the ribs looked better, sauce on the side would have been another good possibility.  Besides stacking, a different rib presentation is touching one another, as though they were still part of the slab.  Here, the portion would have looked even stingier than it does now.  What's between the ribs?  Pickle spears?  Spuds? Whatever.  They really and truly don't work. 

 

Get things placed so they're easy to eat.  Some things should touch one another, some things should not.  If they do touch, you're asking the diner to eat them together -- as on the same forkful.  If they're on the same plate and don't touch, you're telling her to eat them separately.  Look at your caldo again.  What do the little piles of garnish tell a guest about how she should fix her soup?  Chips are well and good, but fresh tortillas are a necessity with caldo.  And where's the dry oregano?  If I got that soup, I'd miss the tortillas and oregano enough to ask the waiter to bring some to the table.  Did you have a reason for not presenting the dish as it usually is, or was it creativity for its own sake?  Your omissions didn't work. 

 

But let's not wallow.  The caldo itself looked darn good and that counts for more than all of my whining.

 

The star of the course, takes pride of place on the plate.  Try and elevate it, preferably by leaning it on something. 

 

Spoon pushed sauce is way overdone.  Sometimes sauce is better as a puddle, sometimes on top falling off the side as a nappe, sometimes in one or even two of a number of other ways.  I'm not saying no more spoon pushes, just that there are other possibilities.  The sauce's tightness and the appropriate quantity for service will almost tell you how a sauce should be presented.  Not to harp on it, but your ribs are a great example of what not to do. 

 

The curry was your most successful plate.  Wonderful colors.  It's self plating nature -- hey it's a stew! -- saved you from your demons.  Moral:  Don't work so hard.  Let things be what they are.  The red snapper was also very good.  No spoon pushes, unselfconscious, garnish on top where it should be.  I love fish and I love mushrooms, but I'm not sure that shiitakes and snapper harmonize well.  Nevertheless it was fine looking plate.

 

The catfish was not good.  Again with the even spacing.  The long rectangular plate was not your friend.  FWIW, it usually isn't.

 

I don't know if it's an accident or not, but you seem to be sensitive to the fact that for "fine dining," well-dressed women need food which can be eaten neatly and won't get on their clothes or smear their lipstick.  If you did it unconsciously, pretend you did it on purpose and take credit modestly.

 

Note to Pinky:  Like it or don't, a hunk of corn on the cob is a traditional and integral part of caldo de res.  Cut kernels are simply not an option.

 

BDL


Edited by boar_d_laze - 8/2/11 at 12:51am
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