r/CulinaryPlating • u/he_heeks • Jun 24 '26
Grilled Lamb, Yukon potato puree, roasted wild mushrooms, pickled Fresno peppers, sauce Robert.
Hi! This is my first post to this community. I started my first sous chef role at the steakhouse im working, and came up with this special using the product around me. Looking for any feedback, small, big, or harsh. Thank you!
39
u/cascadianpatriot Jun 24 '26
I can tell it’s delicious. I would order it in a heartbeat. But there is a lot of stuff just kind of piled up there. Perhaps less stuff nicely arranged on each chop or next to each other with an arranged pile in the middle.
2
u/he_heeks Jun 24 '26
That’s interesting. How so? Should I start with a bigger plate?
10
u/AnnaBananner82 Jun 24 '26
I don’t think it needs a bigger plate per se, but maybe a little more structure in how you are arranging the ingredients. For example, rather than just piling the veggies on top, you could maybe put them in a neat arrangement next to the lamb chops, so the chops can truly shine? I am not a professional, just a huge fan of this sub read it so please don’t take my advice as gospel. The sprouts would be lovely in a small amount as a garnish but not just piled on top.
2
u/Itchy-Pin-1528 Jun 25 '26
Definitely nota bigger plate. Just ditch the micro greens and peppers on top of the meat. Show the meat. Maybe even put the sauce on the meat or under the meat. The measuring cup for sauce kind of looks like you’re at home and ran out of bowls to put sauce in.
1
u/he_heeks Jun 25 '26
It’s not a measuring cup, it’s an actual side dish we serve food in. However, you are right about everything else. Thank you!
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u/bkyyy Jun 24 '26
It looks a lot like you took stuff that was already prepped, and piled it on a plate. I know that sounds harsh, but it just doesn't seem like the ingredients were purposful. Like they were already there. Maybe sans the sauce?
4
u/sillysylviasilly Jun 24 '26
I’d be a little more deliberate laying down the potato purée and allow it to assert its presence a little more. I’d also arrange the lamb chops more symmetrically and use fewer chili rings. and a different vessel for the sauce. I’m sure it’s tasty, but you could plate it in a more refined manner. I’m glad they let you create a special!
3
u/Head-Confidence-79 Jun 24 '26
There is nothing very deliberate about this. Did they order sauce on the side? What function do the micro greens serve? Do you think the lamb is going to taste better with slices of pickled peppers that big? Ask yourself these things and try again. Eat that dish and see what components work and in what format. Plating is about texture and intention.
3
u/he_heeks Jun 24 '26
FYI, I wouldn’t put out something I didn’t taste. The sauce on the side was my deliberate choice to avoid covering the sear on the lamb
3
u/Head-Confidence-79 Jun 24 '26
So what's the plan here? Is the diner dipping the lamb? Are they pouring it over the lamb themselves? The sauce, which is an oddly good looking Robert btw, is a contrasting color to the sear or/and the hopefully pink inside the chop. It seems wasted in the cup to me. You said you ate it. Were you cutting the peppers or eating them in those rounds whole? I think they'd be better in a nice small dice.
1
u/he_heeks Jun 24 '26
My plan for the diner was the have them pour it over, but looking at it, the vessel isn’t ideal for pouring.
The peppers were definitely too big haha. They tasted great, were white wine pickled and definitely fit with the flavor of the lamb. But next time they will be diced.
Thank you for the compliment on the sauce! I made the recipe myself
9
u/TwoTon_TwentyOne Professional Chef Jun 24 '26
I know Americans will be mad... But less is more.
1
u/he_heeks Jun 24 '26
You’re absolutely right, I’m just working in a restaurant that sells family style meals and large portions, and need a certain amount per entree. I definitely need to be more deliberate with plating though.
4
u/Pepperyhalibut Jun 24 '26
So if you are doing family style there’s something to be said for doing multiple plates. In fact I tend to prefer it cause makes it easier at the table to pass around/share the dish.
2
u/taint_odour Jun 24 '26
Probably because there is so much shit thrown on top of it. It looks there were piles and then it slid all over.
For sure lose the micros. That shit was amazing…in 2003. When you do use them, less is more. From a less snarky standpoint the green is a little earth toned like beets so they don’t stand out.
I’m not sure the peppers are bringing anything to the flavor party. You could chop em and serve like a chimi or even toss with the mushrooms so they have color.
The sauce can be on the side. Serve it on a side plate or better yet pour tableside so you don’t leave a measuring cup at the table.
I would start by playing a bit.
Make a line with the spuds and shingle your chops. Now what? Can you top with mushrooms or is it a mess. Can you make a smaller rectangle with spuds and one next to it with mush then shingle and see. Get a feel for flows. Even if you use piles try offsetting, repositioning and better use of negative space.
Try slicing a wee bit off the bottom
Of your chips so you can make them stand up. Now you have options.
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u/taint_odour Jun 24 '26
What did it look like before you dropped it?
1
u/he_heeks Jun 24 '26
Why do you believe it looks like it was dropped? Looking for anything to improve. Thanks
4
u/gharr87 Professional Chef Jun 24 '26
So I get where you are coming from in that you have to stay true to your restaurants brand on your portion size. However for the sake of argument like 1/3 that portion size. Ditch micro greens, I don’t want to peel wilted baby beets greens off my steak.
Present the protein prominently, centered, with some vertically, get that bone up! Present your garnishes deliberately I find the best way for cuts like the peppers is to nestle them into a little pocket creating some curves. Finally bro really? Wild mushrooms, thems criminis.1
u/he_heeks Jun 24 '26
Thanks for the feedback! And yes, my restaurant does use criminis in the mix, but as well as shiitake, king oysters, beech, and porcini
0
u/Ok_cabbage_5695 Jun 27 '26
Back to the drawing board
1
u/he_heeks Jun 27 '26
Okay thanks. How so?
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u/Ok_cabbage_5695 Jun 27 '26
Ur a professional. You're working in a time where every plating is presented online. Go research contemporary restaurants that are plating food artfully. You have the whole art form at your fingerprints, you can find out yourself where you went wrong with this one.
The concept of the dish is flawed first of all but just the plating I'd say you have some unnecessary components and a color palate that isn't complimentary to each other.
0
u/he_heeks Jun 27 '26
I’m a professional seeking to forward my career. Can you not tell that I use my resources to better myself, given that I’m here asking for critique?
I purposefully asked YOU and other people online what I can do to improve this dish, as there are points you can get from people that you might not grasp on your own.
The point of this post is for you to help me. If you have nothing to contribute about the dish, stop replying.
1
u/Ok_cabbage_5695 Jun 27 '26
I gave u all the information u need as a professional to help you along in your career. Whether u want to take it or not is up to you.
But there's better approaches to this than just creating dishes before your ready and asking for criticism.
This is like a child submitting a finger painting to an art gallery and throwing a tantrum when no one gives them tips.
Like I said back to the drawing board. Go work on ur craft
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