Hi! i'm new here, can someone help me please. what are 4 components chefs looking for when judging the plate. Thanks
4 components/things look for when critiqeing the food
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In restaurant situation:
1.) Does it taste good?
2.) Does it appeal to my eyes?
3.) How could it be improved?
4.) Does it cover the five taste spectrum?
5.) Is it something I would order?
6.) Is it something other people would order?
7.) What is the price point?
8.) How would it fit into the production flow?
9.) Does it fit the concept of the restaurant?
oops, like kuan said, more than four, the list goes on...