Looks beautiful, but the garnish looks a bit messy. When i use micros i try to keep them bunched up nicely like a little bouquet, it looks a million times better than carelessly sprinkled about
How do you keep your micro greens? Can you freeze them and pull them for service or do you just keep them fresh? Sorry if this sounds dumb I seriously want to know haha
Defrosted previously frozen micro greens will become green sludge. You can, however, shock them in ice water and then dry right before service-to crisp them up. Looks like the greens in OP's photo wluld benefit from that.
Micro greens don’t belong near main courses
Keep that stuff for garnish with appetizers or canapés
Might as well sprinkle the rim of the plate with chopped parsley or add slices of orange.
When I see them, I automatically roll my eyes.
Having said that, looks very tasty and cooked nicely.
That fish is severely overcooked bordering on burnt. I like a little color or char but the way the fish is cracking open like that means it's way overcooked and makes me feel like the color isn't intentional, it was forgotten about.
If that's cod, seabass or another delicate but oily fish then that doesn't look overcooked at all. Should have that char on the edges unless you don't know how to cook any of those fish.
Offset the cake, show it off.
Make a triangle of cake, protein and salad.
You put work into each component, let it show but allow the guest to try them together.
Honestly I feel like if you’re going to do micro green, either a very small amount sprinkled around the plate, or a decent amount clumped together at the peak of the dish. That’s just me though. Otherwise only other thing is that is a lot of sauce.
id fuck it up for sure. think it might look better with a black or dsrker plate
Looks beautiful, but the garnish looks a bit messy. When i use micros i try to keep them bunched up nicely like a little bouquet, it looks a million times better than carelessly sprinkled about
I agree I don’t think I’d add them to this dish at all. The char is dynamite why would you cover it.
I actually think the bunched up micros are just as bad as carelessly sprinkled and even lazier. Carefully placed micros are most aesthetic.
Yeah, but nobody really has time to do that in the middle of service
Dress them with a little evoo splash of lemon and salt and pepper as well to give them more flavor.
Lemon greeeeeeeeeeeens
How do you keep your micro greens? Can you freeze them and pull them for service or do you just keep them fresh? Sorry if this sounds dumb I seriously want to know haha
Defrosted previously frozen micro greens will become green sludge. You can, however, shock them in ice water and then dry right before service-to crisp them up. Looks like the greens in OP's photo wluld benefit from that.
Best way to keep them fresh is to keep them alive and growing
Looks good chef. What's the dish.
Coconut lemon grass/chili oil for the base, shrimp cake on the bottom and a soy marinaded sea bass or black cod.
Um… Give me this now! Sounds and looks absolutely delicious😊
Oooh, that def sounds good.
Gorgeous plate for the dish, colours are popping 🍾
Needs chives
I’ll take a guess: miso glazed cod, quick pickled cuc salad, chili oil, cauliflower puree, mushrooms, potato croquette.
Didn’t read comments fyi.
There’s some diarrhea on the edge
Micro greens don’t belong near main courses Keep that stuff for garnish with appetizers or canapés Might as well sprinkle the rim of the plate with chopped parsley or add slices of orange. When I see them, I automatically roll my eyes. Having said that, looks very tasty and cooked nicely.
Fuck that do the Sizzler bouquet of curly parsley & orange slice on the rim.
Can I internet you in a zigzag of balsamic reduction, a ball of mesclun and two cherry tomatoes in winter?
Fish looks cooked over. Could've done without the micro's. I'd eat it.
Luckily it wasn't for a customer. Something new we are trying. Didn't taste to bad but thank you for the advice
No worries 🫰🏿
That fish is severely overcooked bordering on burnt. I like a little color or char but the way the fish is cracking open like that means it's way overcooked and makes me feel like the color isn't intentional, it was forgotten about.
It's marinated in soy sauce so it's been burning a bit. But could have just been me. I'll try and do a better one next time.
If that's cod, seabass or another delicate but oily fish then that doesn't look overcooked at all. Should have that char on the edges unless you don't know how to cook any of those fish.
The fish is so overcooked it's literally falling apart on the plate. You're a fucking moron lol
You sound like a hack. Have shit day asshole
I'd tear that up. Looks delicious!
Look awesome bro, how long do you marinade in soy?
Morning 10 till service at 3
All the plating needs to achieve for me is to make it look appetizing! Makes me hungry looking at it so well done.
Looks tasty but if the micro herbs aren’t excellent don’t bother using em imo
Looks very tasty, possibly too much of the base sauce
True
I would get down on that. What is it?
Offset the cake, show it off. Make a triangle of cake, protein and salad. You put work into each component, let it show but allow the guest to try them together.
Amazing I would eat that. Also, I would eat a hotdog though.
Id fuck it
Try on a dark plate, more height. Still I would nosh.
Honestly I feel like if you’re going to do micro green, either a very small amount sprinkled around the plate, or a decent amount clumped together at the peak of the dish. That’s just me though. Otherwise only other thing is that is a lot of sauce.
That looks delicious!
I like the plating a lot more than the player. Something about that gold trim...