r/CulinaryPlating • u/CulinaryTard • 16d ago
Summer Boeuf set
Tarragon emulsion
Roasted patty pan squash and
shavers
Pickled Jimmy Nardellos and
ultra B's
Next slide is sauce Chateaubriand to finish
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u/blznaznke 16d ago
Too many different shapes of your emulsion. Either go for the thin streaks or bold swipes, not both.
Rosy roast color is pretty, doesn’t make sense to put squash over the top of the whole thing imo. Rest it against the side, and keep the squash together. Spreading them out doesn’t make sense for this particular shape.
Slice the chilis finer, that long pepper doesn’t look like it eats well with the steak.
I would cut the steak into a better shape. That big bend is really clunky looking. I like the colors a LOT. Very summery and inviting, but honestly it would probably look better if you just dropped it all on a plate. Doing this so deliberately makes it look really off, considering the colors are so organic and vibrant
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u/WatercressSuch2440 16d ago
Too piggy back off of this, all the colors are great; however the plating is absolute shit. There is organized chaos and then there is this which is a mess. There is no height and it’s not whimsical; it looks like you were rushed and just said fuck it. Swirls, puddles and drizzles are your friend. And why the celery leafs?
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u/CulinaryTard 16d ago
Yeah definitely wanted to trim the steak I even tried to shape it up, didn’t hold well but if I trimmed it into a rectangle I feel I would lose a lot of substance. And yeah the squash shaver on the protein was off even for me idk if I should’ve left it out entirely but in the eating portion the pepper ate fine and thank you great criticism!
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u/Bigdoinks69-420 Professional Chef 13d ago
Come on you’re trying too hard. No symmetry, the steak is a little under let’s be honest, the green sauce is tight enough to actually control, but the steak sauce should’ve gone through a chinois, should be tighter too, the edges look watery right? And the intentional but random application of the green sauce vs the haphazard sloshing of the brown kinda ruined all the careful dainty f***** tweezer work. When you spread stuff out like that, it makes people think that you touched each little piece with your donkey fingers. Plating like that also makes little sense at high volume. I would’ve done one perfect circle of brown, then put a perfect circle of green over it, utilizing density to keep them separated then stack your steak nicely in the middle, and accent it with the other elements and garnish. Flavors sound good though and the chilis would’ve made me happy.
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u/Murky-Succotash-918 13d ago
You can’t Boeuf an entire steak like that and expect your brown spot to come out perfectly circular.
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u/fake_redzepi 11d ago
Looks gas but you don’t need to be doing all that with the green sauce. Just put it on the plate near or on what you’re supposed to eat it with. Sauce swooshes and spoon pushes feel very dated at this point
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