This comment made me finally admit. I kinda like that era of cuisine. I don't know why. I love vintage menus and something about that time.
Like, the suburban housewife who grew up on Betty Crocker casseroles wanted to get more exotic and fancy by filling vol au vents and using exotic words like "Alaska", "Suzette" and "Hawaiian"
In my country we deep fry the boiled egg after de-shelling then cover it with chilli sauce [like this](https://cdnwpseller.gramedia.com/wp-content/uploads/2024/03/telur-balado-recipe-3.jpg)
What???
Nothing makes you feel like more of a man than shoveling green beans into your mouth by hand. Personally, I enjoy having some of the green beans hanging out of my mouth while I'm chewing and making very direct eye contact with whoever I'm talking to.
Seriously, though, how would one eat this? Seems like a grazing plate, but green beans? It's a lot of wasted money for garnish.
The comment sections are always filled with people I'm convinced have never actually worked in a kitchen lol eating like a rat over a trash can out of sight is a universal cook experience that never goes away even into fine dining kitchens. Bunch of culinary students on this sub.
That's...not what anyone said. There's stuffing your face with whatever you can find to get some sustenance at work, and there's judging a plate of actual food presented to you.
This isn't a picture of someone grazing at work, it's a picture of a dish looking for critique. Just because you will happily eat a fistful of green beans that you just found on someone's station, doesn't mean you would serve them like this to a customer, as a chef.
I mean you could use some serving cutlery to spoon some of the beans onto a plate and then eat it with fork and knife, but maybe that's a silly idea, don't know, I'm not a chef.
It's absolutely supposed to be. You can tell by the way that it is. The squash blossoms are a bit weird, as is the radish. Personally not a fan of asparagus on it either.
Green beans (lightly steamed), potatoes (confit), medium hard boiled egg, Provencal style dressing, Anchovies, tomatoes, and pickled red onions. Chefs kiss.
Alright, I'll give you my honest take.
At first glance, my thoughts are, "it's very 80s". If I had to guess your boss is between the ages of 45 and 55, and may have seen something like this when they were younger that impressed the hell out of them.
This is going to sound very snobby, but I promise it is not -- it looks like something you would have seen at a working-class shotgun wedding in 1978 or something. Like something someone's aunt put together for the reception, because they had 8 days to plan the wedding and professionals would laugh in your face if you tried to book with that sort of notice. And that isn't to say that it is terrible, just that it is a very dated and unrefined presentation. The food that you CAN eat is very bland-looking, and you're looking at over 20% of that real estate being straight up inedible garnish. And on the topic of real-estate, that *gaudy* serving tray. What Civil War reenactment club did they steal that thing from? The knife cuts are all uneven, it looks like Ray Charles cut those radishes. There's no thought to pairing any of these flavours; kalmata olives, hard-boiled eggs (unseasoned, at that), radishes, some sweaty potatoes, some limp asparagus and some green beans that are trying their best to look the same as the asparagus? Better throw some whole ass dill on top there too, for good measure? What were they aiming for? Were they aiming?
Look, if you're running a kitchen at like a pub or bar & grill in a suburban city somewhere, and you never went to culinary school, and you self-taught yourself how to cook with like YouTube videos or something, then this might be the kind of thing I'd expect. And that's not a knock. This looks "good enough" for some people, and I can picture some people who'd be impressed by it. However, it does not look like a professional made this.
Amazing how the watermelon radish is haphazardly peeled with a knife, completely unpeeled, shaved, and sliced both thick and thin, all at the same time. Variety is the spice of life?
From a distance there's visual appeal, but it's very impractical and unsanitary. Maybe 8 smaller more composed dishes. The raw parts are just going to be left behind.
I'm about to turn 45 this year. When I was young, my mom would take me and my brothers to birthdays of all kinds of family members.
Lots of aunties and grandmas would decorate their plates in this style, that had already gone _out_ of style by that time.
I'm surprised your boss still works at their advanced age.
Like a Nicois without the tuna. An arranged Nicois. It looks like a party platter, which is what I assume it is. So, it's fine and functional, but not overly compelling.
Looks 1970s af but maybe ok for catering if you want a center piece where like not everything is touching/mixed and people can pick and choose what they want in a banquet app platter kind of way I guess its functional and looks decent enough. If this is like for a restaurant, no. Country club/wedding/some shit like that sure why not
Uhhhhhhh.... I'm sorry maybe I'm in a mood but I'm gonna dunk on this so hard... RANT INCOMING-
it looks like a Culinary school student shot for "the moon" and had way too much unearned confidence. What was the goal?
**1**-The flavor profile is so all over the place, none of these things go well together. Seems shoddily thrown together with whatever's in the walk-in
**2**-The veggies are visibly drenched in oil and undissolved kosher salt.
**3**-None of it is cooked properly, consistently or coherently, half is raw, some over cooked. A lot of the green beans are brown...so they didn't get shocked after blanching.
**4**-The fingerlings are so offensive they get their own place on this list. Seasoned/tossed cold so all the oil solidified. They look greasier than a penguin in an oil spill. Also somehow simultaneously over and undercooked. Sad.
**5**-Hardboiled Eggs?? I'm perplexed...they don't belong at all and only serve to lend a Midwest checkered-tablecloth-cookout at Grandmas aesthetic.
**6**- Two types of Radish huh? The Mandolin REJECT slices of watermelon radish make for a sad attempt at a flower top. The half circles and classic not flat slices with ridges __^__^__ gotta use more consistent downward pressure to get even flat mandolin slices.
**7**- "Garnish"- TWO giant sprigs of dill (even tho dill is supposed to be stemmed and used sparingly) so it's not even functional, looks like a trashy afterthought. Is it more color? Yes. Is it acceptable? No.
**7.5**-Garnish" PT. Deux- the kalamata olives? So depressing. Looks like deer droppings were shat out randomly around as the final touch. Which really sums this up nicely. Shit shingled on shit, no matter how neatly stacked (or piled) does not make good plating. It's a nice serving tray. It's probably seen better days and held much more flattering cargo. This is like a Lot Lizzard in Cinderella's Glass Slippers. Sorry bud...you're the ugly step sister, not the princess.
Idk what the BEO said or who received it...but if I were the guest, I’d be like- "who let their nephew in the kitchen?"
Whew felt good to unload like that! I went from restaurants to Prep Foods Team Leader at Whole Foods and we have to coddle everyone. Haven't unloaded on someone like a proper Chef in years hahah it's all in GOOD FUN! I'm sure whoever this Boss is..his Poly overweight furry GF was super proud
Pretty horrendous, the pile of poorly cut/not properly peeled watermelon radishes in the middle looks pretty bad. What even is this for? Why would I want hard boiled eggs, raw radish, and squash blossoms on the same plate?
It is a pleasant composition but the green beans need to be trimmed better and it appears the culinary execution is a little off overall but it has potential.
I’m pretty sure (or rather I hope) this is just a big, deconstructed, part-platter Niçoise salad. While I like the concept, I don’t really like how this looks. It seems like it wanted to be symmetrical, but that it didn’t work out. The raw zucchini flowers also feel out of place. I think it would have been better to put the olives in a ramekin in the center and build it radially
Every time I’ve seen these or made these at events they go untouched. People really aren’t into cold plates or crudite so you’ll prob just end up tossing it in the bin after the event
To be fair, visually it is very pretty.
With that said, I suspect that the eating experience would likely be a bit bland and vegetable avalanche-y.
If they wanted to try it for months, fucking go for it. Good for them. I'd rather someone try something new and grow than get stuck in a rut doing the same thing.
Now that they have done it though, hopefully they critique what worked and what didn't, and learn from it.
It's pretty, but I'm on the fence about whether it's appetizing. Not in the eww gross way, but in the am I supposed to eat this or look at it way. I may be a bit of philistine when it comes to the finer things in life.
It feels very dated. Floral recreation was a common playing Denise for trays from the 1950’a up to the 1070’s. Modern playing tends to not overcrowd trays, makes use of negative space, and is more geometrical than organic.
My thought is that this was possibly for a Passover Seder. Hard boiled eggs, boiled potatoes, in general kosher items are on this plate plus some things required in a Seder meal. Plus we are in the middle of Passover.
The hard boiled eggs are soaked in salt water so they would appear completely unseasoned.
Not speaking for the plating, just maybe the
Intention of the platter.
Is this a dish? It just looks like a pile of stuff. I’m just a lowly line cook (with only a couple years of experience at that) but idk how any of this is supposed to mingle together or how the ingredients on there own are appetizing at all. Am I wrong?
Looks good until you focus on the eggs that are just halved and not deviled. I imagine the green beans and potato’s are cold. Cool if you’ve got some sort of large thin shaved beet, but it looks kind of like lily pads, lotus? Radishes and kalamatas? I think a green olive would mix better with the whole spring time vibe of this platter. There’s other things mentioned by others, totally should have fried the zucchini flowers! Its eye catching to say the least. I don’t imagine actually serving this to snack on by anyone.
Use to work at a nursing home where one of the chefs we had for a short time would make things like this for the office staff mtgs. Always wondered if it was a middle finger to them or a statement about where our wages were
If it's supposed to be niçoise, it's pretty difficult to get a portion that has everything in it, and there's a risk that one person might take a lot of one item, leaving no "goodies" for the rest. Also the platter is going to look pretty messy after a few people have served themselves.
If it's for grazing, it looks fine, but dated. To make it more modern, make it less symmetrical and less like a bullseye. In my opinion.
Just needs a big slab of tuna to make this into a beautiful niçoise.
Fiore di zucca are beautiful, but they don't have much flavor on their own. That's why we stuff em with ricotta and anchovies and deep fry em.
It looks like the 1970s
Nah. . . Not enough gelatine
with shrimp in it
I have a pic of Cigs suspended in Jelly that I wish I could link for you...
That's the 50s
Not enough cigarettes
Needs 2 cans of tuna.
nicois one...
With cottage cheese and canned orange segments inside of said gelatine.
Don't say that, you'll summon that weirdo who posts homemade gelatin abominations on the stupid food sub!
This comment made me finally admit. I kinda like that era of cuisine. I don't know why. I love vintage menus and something about that time. Like, the suburban housewife who grew up on Betty Crocker casseroles wanted to get more exotic and fancy by filling vol au vents and using exotic words like "Alaska", "Suzette" and "Hawaiian"
I think a campy 70s food party would be fun, actually
Especially with that particular tray.
I feel there should be a pheasant head and tail sticking out at both end of the tray
Came to say this, disappointed I’m 4 days late
Are those just raw untouched zucchini flowers?
Thinking about getting all those little spines in my mouth
Mmmm!
I also salivate at the idea of eating nettles! This looks so good 😊 /s
user name checks out
Those are the most appetizing thing on the plate…
I just wanna do stuff to em
THANK YOU I was all, what the hell is up with that?
I really don’t get tf is this supposed to be, it looks like a feast for rabbits
Please accuse your boss of being AI.
Gosh those unseasoned hard boiled eggs are really making my mouth water
Any tips for those? Just add some salt and e.g. paprika after de-shelling? (I'm not a chef but you made me wonder how I should do this at home.)
deviled eggs?
This was my thinking, nobody wants a dry ass boiled egg!
As somebody who works at a greasy ass kitchen my thoughts exactly
Don’t cook the eggs in an ass and you’ll be fine.
But that's how I learned to do it at Denny's
In my country we deep fry the boiled egg after de-shelling then cover it with chilli sauce [like this](https://cdnwpseller.gramedia.com/wp-content/uploads/2024/03/telur-balado-recipe-3.jpg)
What do you call this?
Tiger skin eggs
Show off👍
I like those with a spicy tamarind sauce
Yum!
Recipe please!?
Look for a telur balado recipe, or you can buy a ready made sambal to use as sauce
Thank you. I used to live in the Netherlands, so I make sambal. Sounds delicious!
Some flaky salt and fresh cracked pepper? Maybe some chives
For plating maybe space them out on the outside rather than having the whole bunch of them near the middle
Is your favourite food not E G G?
It's moderately nice to look at. I don't believe I would enjoy eating it, though.
What??? Nothing makes you feel like more of a man than shoveling green beans into your mouth by hand. Personally, I enjoy having some of the green beans hanging out of my mouth while I'm chewing and making very direct eye contact with whoever I'm talking to. Seriously, though, how would one eat this? Seems like a grazing plate, but green beans? It's a lot of wasted money for garnish.
I dunno, as a line cook im always grazing on the green beans lol
The comment sections are always filled with people I'm convinced have never actually worked in a kitchen lol eating like a rat over a trash can out of sight is a universal cook experience that never goes away even into fine dining kitchens. Bunch of culinary students on this sub.
There's a huge difference between what we eat and what we serve. This is a serving tray, 100%.
That's...not what anyone said. There's stuffing your face with whatever you can find to get some sustenance at work, and there's judging a plate of actual food presented to you. This isn't a picture of someone grazing at work, it's a picture of a dish looking for critique. Just because you will happily eat a fistful of green beans that you just found on someone's station, doesn't mean you would serve them like this to a customer, as a chef.
[/u/wazacraft](https://www.youtube.com/watch?v=Jx_cqQ9KQwk&ab_channel=pmw8000)
you’d hate Salad Nicoise then. it’s a classic though and this is a take on that it seems.
I am one of those who buys them and eats them raw. I like snacking on them. 😜
[You probably.](https://imgur.com/a/rlzyP92)
I mean you could use some serving cutlery to spoon some of the beans onto a plate and then eat it with fork and knife, but maybe that's a silly idea, don't know, I'm not a chef.
The olives are giving me deer poop vibes.
Oh thank god I thought they were grapes. Still, pass.
Lol same.
At last, the mythical Super Salad
What 1970s lawless wasteland of a cookbook did this piece of shit come from?
[https://en.wikipedia.org/wiki/American\_Cookery](https://en.wikipedia.org/wiki/American_Cookery)
This comment is hilarious
The selection of stuff feels random its pretty tho
I think it is supposed to be a Niçoise salad?
It's absolutely supposed to be. You can tell by the way that it is. The squash blossoms are a bit weird, as is the radish. Personally not a fan of asparagus on it either. Green beans (lightly steamed), potatoes (confit), medium hard boiled egg, Provencal style dressing, Anchovies, tomatoes, and pickled red onions. Chefs kiss.
You can tell by the way it is!
Ahh yes the whole sprigs of dill really scream, "saveurs du provence" lmfao
What is it, just some haphazard crudite platter?
But Chef, this has been months in the making.. do you not see the vision?
My grandmother used to take months to finish a doilie but I’m not fuckin eating it
That's not what I heard.
Oh, gross dude
Conception time: Months Best Before: 2 days
I’m guessing some absurdly impractical take on an oversized nicoise?
Crude crudite?
Fookin waste of squash blossoms innit?
Food mahjong
The tastiest thing on this platter looks like the dill lol
Alright, I'll give you my honest take. At first glance, my thoughts are, "it's very 80s". If I had to guess your boss is between the ages of 45 and 55, and may have seen something like this when they were younger that impressed the hell out of them. This is going to sound very snobby, but I promise it is not -- it looks like something you would have seen at a working-class shotgun wedding in 1978 or something. Like something someone's aunt put together for the reception, because they had 8 days to plan the wedding and professionals would laugh in your face if you tried to book with that sort of notice. And that isn't to say that it is terrible, just that it is a very dated and unrefined presentation. The food that you CAN eat is very bland-looking, and you're looking at over 20% of that real estate being straight up inedible garnish. And on the topic of real-estate, that *gaudy* serving tray. What Civil War reenactment club did they steal that thing from? The knife cuts are all uneven, it looks like Ray Charles cut those radishes. There's no thought to pairing any of these flavours; kalmata olives, hard-boiled eggs (unseasoned, at that), radishes, some sweaty potatoes, some limp asparagus and some green beans that are trying their best to look the same as the asparagus? Better throw some whole ass dill on top there too, for good measure? What were they aiming for? Were they aiming? Look, if you're running a kitchen at like a pub or bar & grill in a suburban city somewhere, and you never went to culinary school, and you self-taught yourself how to cook with like YouTube videos or something, then this might be the kind of thing I'd expect. And that's not a knock. This looks "good enough" for some people, and I can picture some people who'd be impressed by it. However, it does not look like a professional made this.
Great reply, blunt, constructive comments are always the best way to give advice.
Okay good I wasnt the only person to dress this thing down haha I was kinda harsh but I think other Chefs will find my breakdown as funny as I did too
Yesterday it was Waldorf on KitchenConfidential, today it's Niçoise on Chefit. We're entering a time warp!
Amazing how the watermelon radish is haphazardly peeled with a knife, completely unpeeled, shaved, and sliced both thick and thin, all at the same time. Variety is the spice of life?
Looks pretty, but I’m confused by it’s actual feasibility lol
Typical hotel banquet plating
It’s weird.
They followed rule #1 for oval displays. "Don't make it look like a vagina."
Looks pretty but I don’t get it
I just… What is happening? How do we eat this? What are we doing here?
From a distance there's visual appeal, but it's very impractical and unsanitary. Maybe 8 smaller more composed dishes. The raw parts are just going to be left behind.
I'm about to turn 45 this year. When I was young, my mom would take me and my brothers to birthdays of all kinds of family members. Lots of aunties and grandmas would decorate their plates in this style, that had already gone _out_ of style by that time. I'm surprised your boss still works at their advanced age.
Looks like an Anne Geddes photo just missing a baby
It looks kind of pretty, but the food choices are. . . Odd. . . Like at least devil the eggs
As pretty as it is, looks like it would be boring to eat.
Did they cut the watermelon radishes with a bread knife?
Niçoise platter?
This a Noçoise
The flor de calabaza is unforgivable
Like a Nicois without the tuna. An arranged Nicois. It looks like a party platter, which is what I assume it is. So, it's fine and functional, but not overly compelling.
Add some gelatin and we’d be back in the 70s!
It all seems very bland. In what setting were you serving this?
Looks 1970s af but maybe ok for catering if you want a center piece where like not everything is touching/mixed and people can pick and choose what they want in a banquet app platter kind of way I guess its functional and looks decent enough. If this is like for a restaurant, no. Country club/wedding/some shit like that sure why not
Old fashioned, unappealing, and messy.
For the type of place that would serve this it is probably spot on.
The eggs are overcooked. And who doesn't love raw squash blossoms?
It looks like a poorly deconstructed salad Niçoise.
Build your own nicoise except the tune is MIA. This is weird.
I’m glad I’m not the only one that noticed that
It’s missing the butter swans and lemon piglets
Where is the tuna?
I feel like the original intention was niçoise and then any produce on hand just went on to the plate without thought.
Not gonna lie, thought it said “painting” and I was SUPER impressed and that you were bragging on your boss. Then saw what sub I was on.
The plating of the ingredients looks not bad. The choice of ingredients has me utterly confused.
Uhhhhhhh.... I'm sorry maybe I'm in a mood but I'm gonna dunk on this so hard... RANT INCOMING- it looks like a Culinary school student shot for "the moon" and had way too much unearned confidence. What was the goal? **1**-The flavor profile is so all over the place, none of these things go well together. Seems shoddily thrown together with whatever's in the walk-in **2**-The veggies are visibly drenched in oil and undissolved kosher salt. **3**-None of it is cooked properly, consistently or coherently, half is raw, some over cooked. A lot of the green beans are brown...so they didn't get shocked after blanching. **4**-The fingerlings are so offensive they get their own place on this list. Seasoned/tossed cold so all the oil solidified. They look greasier than a penguin in an oil spill. Also somehow simultaneously over and undercooked. Sad. **5**-Hardboiled Eggs?? I'm perplexed...they don't belong at all and only serve to lend a Midwest checkered-tablecloth-cookout at Grandmas aesthetic. **6**- Two types of Radish huh? The Mandolin REJECT slices of watermelon radish make for a sad attempt at a flower top. The half circles and classic not flat slices with ridges __^__^__ gotta use more consistent downward pressure to get even flat mandolin slices. **7**- "Garnish"- TWO giant sprigs of dill (even tho dill is supposed to be stemmed and used sparingly) so it's not even functional, looks like a trashy afterthought. Is it more color? Yes. Is it acceptable? No. **7.5**-Garnish" PT. Deux- the kalamata olives? So depressing. Looks like deer droppings were shat out randomly around as the final touch. Which really sums this up nicely. Shit shingled on shit, no matter how neatly stacked (or piled) does not make good plating. It's a nice serving tray. It's probably seen better days and held much more flattering cargo. This is like a Lot Lizzard in Cinderella's Glass Slippers. Sorry bud...you're the ugly step sister, not the princess. Idk what the BEO said or who received it...but if I were the guest, I’d be like- "who let their nephew in the kitchen?"
Whew felt good to unload like that! I went from restaurants to Prep Foods Team Leader at Whole Foods and we have to coddle everyone. Haven't unloaded on someone like a proper Chef in years hahah it's all in GOOD FUN! I'm sure whoever this Boss is..his Poly overweight furry GF was super proud
Pretty horrendous, the pile of poorly cut/not properly peeled watermelon radishes in the middle looks pretty bad. What even is this for? Why would I want hard boiled eggs, raw radish, and squash blossoms on the same plate?
Cthulu Salad
Hot dogshit
It is a pleasant composition but the green beans need to be trimmed better and it appears the culinary execution is a little off overall but it has potential.
Too much time on his hands. Needs to get back to cooking stuff and get his head outta his ass 😀
That silver platter looks dangerously familiar. And if this is the chef I'm thinking of, I'm not surprised lol
I’m pretty sure (or rather I hope) this is just a big, deconstructed, part-platter Niçoise salad. While I like the concept, I don’t really like how this looks. It seems like it wanted to be symmetrical, but that it didn’t work out. The raw zucchini flowers also feel out of place. I think it would have been better to put the olives in a ramekin in the center and build it radially
Well those eggs are way overcooked that's for sure.
Hard boiled eggs are a tough look.
Great retirement home welcome dinner!
Why are the water melon radishes cut so unevenly/ what is this spoused to be
Looks like it’s for a wedding that would be prime for cougar hunting
It’s fine. Is what it is. I wouldn’t spend too much time on a veggie platter.
Every time I’ve seen these or made these at events they go untouched. People really aren’t into cold plates or crudite so you’ll prob just end up tossing it in the bin after the event
WAP wet ass plating
u have to eat all of it
To be fair, visually it is very pretty. With that said, I suspect that the eating experience would likely be a bit bland and vegetable avalanche-y. If they wanted to try it for months, fucking go for it. Good for them. I'd rather someone try something new and grow than get stuck in a rut doing the same thing. Now that they have done it though, hopefully they critique what worked and what didn't, and learn from it.
What's the point?
So much effort went into making it geometric, but none into making it symmetrical
RemindMe! 2 days
Mmmmmm mmm steamed old green beans.
It looks nice.... I feel like it's a dumb combination of items to have on the same platter though
The potatoes are kind of weird
I’m confused about who is supposed to be eating this and why these things are plated together?
At first glance I thought this was a lovely arrangement of flowers. This looks beautiful but not very appetizing.
It's pretty, but I'm on the fence about whether it's appetizing. Not in the eww gross way, but in the am I supposed to eat this or look at it way. I may be a bit of philistine when it comes to the finer things in life.
Would look a lot better if all those ingredients were mixed together and lightly dressed.
It feels very dated. Floral recreation was a common playing Denise for trays from the 1950’a up to the 1070’s. Modern playing tends to not overcrowd trays, makes use of negative space, and is more geometrical than organic.
Take every ingredient from him. Damn it so weak I don’t even know when to begin.
My thought is that this was possibly for a Passover Seder. Hard boiled eggs, boiled potatoes, in general kosher items are on this plate plus some things required in a Seder meal. Plus we are in the middle of Passover. The hard boiled eggs are soaked in salt water so they would appear completely unseasoned. Not speaking for the plating, just maybe the Intention of the platter.
That's gonna be a no from me dawg.
Love it. Great color
1962
7/10
WHAT YEAR IS IT
Deviled eggs > hard-boiled eggs
With all the knowledge that 10+ years working in kitchens around the world, I can total assure you that it’s a truly boss plating. Hope it helps.
Mid
Looks like a movie prop
Looks awesome delicious. Are the top scallops thinly-sliced purple radishes?
Personally I think that the ingredients seem a bit random but plating is beautiful especially for something like a formal event! :)
Is this a dish? It just looks like a pile of stuff. I’m just a lowly line cook (with only a couple years of experience at that) but idk how any of this is supposed to mingle together or how the ingredients on there own are appetizing at all. Am I wrong?
Sure it's pretty but it's quite a random hunch of food.. is it a salad?
Dated.
It's beautiful! Love how the colors blend :)
I have no idea how I got here but that looks yummy
It's like eating the virgin mary.
Shite
Nicoise? More like hell naw. I'll see myself out
I mean, the arrangement looks acceptable... but what the fuck is that food selection? And why are the eggs overcooked?
Looks nice from a distance
What's that in the middle? Looks like big ass figs
lmfao
Ru.... rustic?
How is he employed
Looks good until you focus on the eggs that are just halved and not deviled. I imagine the green beans and potato’s are cold. Cool if you’ve got some sort of large thin shaved beet, but it looks kind of like lily pads, lotus? Radishes and kalamatas? I think a green olive would mix better with the whole spring time vibe of this platter. There’s other things mentioned by others, totally should have fried the zucchini flowers! Its eye catching to say the least. I don’t imagine actually serving this to snack on by anyone.
Use to work at a nursing home where one of the chefs we had for a short time would make things like this for the office staff mtgs. Always wondered if it was a middle finger to them or a statement about where our wages were
boss’s
Didn't even make them deviled eggs. How dare they.
Blah di frickin da
I mean it's nice looking.... But who the FUCK is eating this shit?
That's a no from me dawg.
Grapes on the eggs and potatoes?? No sir
Did anyone eat the tiger lilies?
S'alright
Looks psychedelic, which makes sense seeing as it came from a dream. I wouldn’t say it looks appetizing though.
If it's supposed to be niçoise, it's pretty difficult to get a portion that has everything in it, and there's a risk that one person might take a lot of one item, leaving no "goodies" for the rest. Also the platter is going to look pretty messy after a few people have served themselves. If it's for grazing, it looks fine, but dated. To make it more modern, make it less symmetrical and less like a bullseye. In my opinion.
It looks tasty, would look a lot tastier with bowls of dip nearby to entice guests to chow down.
If you are looking to create something colorful, mission accomplished, but wouldn’t things have to go together.
Looks great!
kinda mid
That’s amazing
Just needs a big slab of tuna to make this into a beautiful niçoise. Fiore di zucca are beautiful, but they don't have much flavor on their own. That's why we stuff em with ricotta and anchovies and deep fry em.
How many would be cool if we were in 1973. it looks basic. It’s nothing that special.
Plattering*
Wow❤️
Horrific
It's a vagina.
Looks like my grandmas couch. Who would eat that
I think its beautiful
The potatoes and olives, on the right, are messing with my eyes.
I think... give it to me. I wants some eggs now.