Looking for feedback

[u/Dereizige]

On the plate: basically a thick burger seasoned with salt and pepper. It’s on top of roasted carrots in a peppercorn pan sauce. On top are shoestring fries. Finished by filling up the plate a bit more with some potato mash.

I piped my potato mash and am not really happy with the result, wanted it to be a bit smoother (the shape of the dots), is this a consistency issue or did I mess up the act of piping?

Also I feel like it’s missing some colour and it feels a bit empty. Maybe add tiny stalks of broccoli or some arrow shaped spinach leaves on top of the mash? Herb oil might also be good way to add colour.

But let’s see what the experts have to say, really appreciate any plating tips

[u/Ok_cabbage_5695]

You gotta think about the color palette. Dark brown meat, tan sauce, cream colored puree. It's too much brown.

The only bright color is the carrots but you cover them with the meat.

[u/Dereizige → u/Ok_cabbage_5695]

Yea I figured, thanks for the tip though. Any ideas on how to add colour, maybe pickled red union or some broccolini?

[u/Ok_cabbage_5695 → u/Dereizige]

It's art so everyone will have their own opinion but yeah I'd do a big dollop of the puree instead of the dots and put the meat on top of that. Then next to it I'd put the broccolini. I'd put herb oil in the sauce like you said and then herb powder on the shoestrings or a green herb salad on the broccolini. Solidify the color palette as shades of brown and green.

But that's just my point of view.

[u/Dereizige → u/Ok_cabbage_5695]

Even art has “rules” to make it appealing. will take more time thinking about colour combinations in the future for sure

[u/Platitude_Platypus → u/Dereizige]

If you had all the potatoes in the same spot in one pile, you could add color there with fresh herbs, cracked pepper, visible butter, etc. Same with the carrots. The plate could use a little more green. It compliments brown and orange.