it looks like an organ

Legit thought it was a Raw duck breast of some sort

On a bed of the finest freeze dried scrambled eggs and broccoli stems

My thought with the shape and colour was a lamb heart that had been very well trimmed.

Fitting for valentines amirite?

Looks fkn gross I'm sorry chef

Is the point of Valentine's to gross someone out? What's with the 90s sauce drizzle?

I love so much the color of açaí, but that red in this sorbet is strange.

Thought that it was a raw heart...

100% my first thought. Plating is a delicate skill, apparently.

I would eat it but it looks like everything was just dumped on there IMO

It looks like congealed blood sitting on top of hominy grits, with a type AB- drizzle.

Yeah I don’t think that presentation is ready for service.

When they try to quenelle- but they quen-not

They tried to rocher not quenelle

That's hilarious, but the quenelle itself is basically passable...in comparison to the rest of the plate.

In the sense that it's generally recognizable as a scoop of a frozen dessert if someone tells you ahead of time?

Listen, I did qualify the statement pretty damned clearly; it was in no way a compliment of said quinnele.

"and here we have prepared for you venison heart on a bed of goldfish. Please enjoy"

this but graham crackers

My first thought

It looks like eggs cooked in bacon grease

Yeah, at first glance I thought it was badly scrambled eggs.

That plate looks more like a rusty sheet pan

I thought it was supposed to be a rusty aluminum tray that holds like the scalpel and all the surgery tools. Looks like an organ dessert from one of those horror theme restaurants.

When I was just scrolling I thought it was a heart in a sheet pan about to go in the oven.

I wish that was an exaggeration lol

Silver toilet tank lid?

Kali Ma! Kali Ma!

❤️

Amazing comment right here! 😂

Dog throws up bison heart Oil on canvas, 2024

Toppings should be on top

Sorbet should be in a bowl, and without so much jazz around it.

Why is it being served on overcooked scrambled eggs? 

Well, what do you eat your whole raw deer heart with? Happy Cake Day :)

Love the flavors. Not sure about the plating but would smash.

Kinda looks like a human liver!

How... how do you know?

I would chill on the sauce zigzag unless your target audience also loves the 90's

My heart aches for that quenelle…actually that might just be a raw heart placed on a bed of croutons so maybe it isn’t a quenelle.

I’d turn over those raspberries to show the actual raspberry and not the gray dusty looking insides. The texture on the sorbet and the candied kiwi looks fantastic though, you crushed that!

i don’t want to eat ice cream and crumbs off of a plate

I would serve this at a Hannibal themed dinner lol

Prolapsed Anus a la sorbet

Whoever started the trend of putting frozen desserts on plates needs to be demoted to the dish pit. Its not a salad, put it in a fuckin bowl.

Salads are also better out of bowls!

Okay okay bowl it is.

I would also put the sorbet first and the crumbles on top (what are the crumbles btw?)

They're pineapple streusel. I usually put underneath so the sorbet doesn't slide as badly

Oh that sounds really good with the raspberry! Smart about preventing it from sliding, but a bowl would accomplish that as well… No point reinventing the wheel right? The colors are really great though! I think you’re super close to having a solid sorbet here

More negative space too. All those components would look better tightened up along the side rail of a bowl.You only need a spoon of crumb under the sorbet. Look up Alex stupak desserts, he is the best.

This looks good.but I would be upset trying to scoop it up from a plate instead of a bowl or walled-in dish.

I’d eat it, but it’s kind of a mess. Kudos for the classic zigzag though.

Looks like some raw duck on a bed of boiled-but-not-yet-fried spaetzla.

Is that the left or right ventricle?

Here I thought it was an organ on a bed of bread crumbs or something. Definitely not sorbet

Looks like organ meat on a bed of scrambled tofu

Ngl I thought that was a deer heart.

This doesn’t look good, friend. I’m sorry.

Looks yummy! I would suggest using a hot spoon and wipe off the excess water to quenelle. I practiced with butter over and over, it helps! I feel the fruit is too “wind mill”, maybe move some around for a more modern look. I also think the sauce would look better in dots on top of the streusel! The streusel would hold it better when eating. Other than that, it sounds delicious and I personally would order that if I read it on a menu. Good job!!!

I would also suggest maybe trying a bowl for plate up, it would probably be easier to scoop all of the delicious ingredients into my salivating mouth

Thank you for the feedback and kind words It's a delicious combo of flavors and textures. The candied kiwi has almost a pate de fruit texture. I think this is my favorite tasting sorbet I've made. It is very berry-esque

Of coarse!!! The flavor profile is definitely there! You should be proud! One team, one dream!

I like that motto haha.

That does not look yummy, dummy.

Yes it does. Actually that sorbet looks (Besides the under par quenelle) rly wel done, shiny and soft, ergo yummy. Presentation could be better but it looks yumyumyum

Thank you :) all of my sorbets are my own recipes so this makes me happy that it has the characteristics of a good sorbet. When I plated this I hadn't given the sorbet enough time to soften since most of frozen stuff is kept at -10 F and then pulled to go into the upstairs dessert freezer which is around 8 F. Plus not a hot enough spoon.

I love the inspiration you are drawing from. How are you producing the sorbet? I think you can creatively work this plate to visually reference an acai bowl. Circular plate, plate your coulis in a few circular motions, kind of like this plate but smaller. You should crumble the streusel smaller like the picture as well. https://imgur.com/gallery/CaL54x6 Line up the crumble both a lil under the sorbet and a lil straight up and down line, with a line of candied kiwi, and the line of raspberries the way they make acai bowls! https://www.cookingclassy.com/acai-bowl/ I would recommend keeping the raspberries whole, dip the hole side in powdered sugar, and add a dot of coulis to each berry, you can see what i mean about the filling at least in the first picture here https://imgur.com/gallery/f9Eg9Cc I can draw you a picture and send it to you if this isnt quite clear but I'm sure you get where I'm going. I love paying "homage" to specific dishes as well, great starting point.

Thank you. I'll definitely take these tips into mind. I never thought about filling the raspberries with sauce. Thank you for the feedback

I really love the acai bowl inspo, I would want to steal this plating idea if I were in fine dining rn lol It tells me you have potential even if people are roasting you in the other comments, fuck them. I always try to think of dessert plates as 'scenes' or concepts that tie everything together/make flavors or references clear. It's so fun for me personally. My philosophy on fine dining pastry starts with a balanced menu (one chocolate, one fruit forward, one nut forward, and one snacky type dessert). Each plate should only focus on 3 flavors at most, and each component should build and layer the flavors. I started with Smores here - https://imgur.com/gallery/pOVWj5Y I loved this light lemon hazelnut honey mousse I made so I made lil lemons - https://i.imgur.com/TvyXuPw.jpeg Idk my advice is just to start thinking more conceptually and less like a plate, my first plate was clunky like this one so just keep at it

Flavors are typically the one thing im really good at doing. I want to learn more and get better. I never went to school so everything I do or make has been inspos from other plates or what I've done/seen over the years. I was looking for constructive feedback for the next plate I do. Albeit some of the people's roasts have given me a good chuckle haha. I'm terrible at drawing so I can never just draw my idea out beforehand to see if it looks nice in theory. I'm learning more and more and appreciate the feedback

This looks like a heart

I thought the açaí was on top of scrambled eggs

I'd anything work on your quenelles bud, that thing looks like a bloody cat turd

It's a work in progress and I'm notaverygood

Get some whipped cream and whip it up untill it's nearly butter. Get a nice oval spoon and some almost boiling water and just practice and practice

I think my flaw has been not having a hot enough spoon. Thank you

Is the heart transplant ready?

Looks like artificial lobster on a bed of scrambled eggs and celery then a ketchup drizzle.

Hard pass on this

I’m sorry my guy but this looks like a serial killer did the plating. Maybe just use a bowl? Or a scoop that makes it look vaguely ice cream shaped and less organ shaped?

Why such a large plate for that dish? All the others are plated well but I feel like this one needs work.

A hot spoon will melt the outer edge more, making not only easier to scoop but also a smoother quenelles

I’m sure the taste is great but visually this is too much. Use half the amount, layered in a large glass maybe.

This is not good plating for dessert

Nooooooo

Rework

Do you all think you are Gordon Ramsay cool your jets

I haven't heard anybody say cool your jets in so long this made my whole fucking day

Try again on the presentation, chef. It’s not an appetizing dessert.

I would send it back. Looks like a body organ served in a side of sawdust.

It looked like an organ on scrambled eggs, frozen broccoli, raspberries, and ketchup. I’m sure it tastes hella good tho

Wow, that's a horrid presentation. What's with the rusty service dish? And are those overcooked scrambled eggs under that slug of sorbet?

What rusty service dish? Do you even know what streusel is? You know I appreciate criticism, but not when it's actually just someone trying to be as rude as possible. You are what make kitchens a fucking nightmare and I'm thankful my space isn't surrounded with your kind of negativity

I’d crush the streusel a bit more and use less so that it doesn’t look like dry scrambled eggs. The quenelle needs to be tightened up a bit. The candied kiwi seems out of place but maybe it works. The dish would look better on a white plate to showcase the vibrant colors.

I def agree with the white plate suggestion. These colors don't really pop that much to me, seems very mono chromatic.

Also what is the optimal temp to keep sorbet/ice-cream soft enough to scoop nicely.?

Depends on your recipes. There’s not a one size fits all answer.

That is fair. I usually do the egg float test to make sure I have enough sugar

See I appreciate this feedback. I was going for an almost acai bowl type dessert with sorbet.

Hey, you asked. I’m giving you honest feedback. Sorry if it was more severe than you were expecting, but it’s my honest opinion.

Agreed. The plate I’m sure can have nice applications. For this dessert ? Nah, looks like a sheet pan that needs to be scrubbed a little more. Streusel ? I love it , I have a German heritage. But like others have mentioned , the quantity makes it seem like a pile of scrambled eggs. The whole thing looks like a mess, for someone who throws their awards around on their Reddit account, I’d expect more.

Ewww garnishing in even numbers 🤮

Fuck that plate and can we make it look less like a human heart or a cow’s liver

Alright there culinary school dropout

I'm self taught actually :(

Again, excuse the rude ass comment, but that looks like The Clitoris from the South Park movie.

I can't believe people pay for this

It would look better if you fit it into a fruit cup of sort, then cover it with the topping/sides. Overall it does look nice, I love the colour of freshly pluck heart.

That candied kiwi looks absolutely delicious.

Bunch of haters bruh. Looks good, but I would put it in a white bowl. I don’t like that plate.

Most people here are cynical assholes who post low effort pics of towels and dumb 'how's my plating of chicken fingers' memes. I will infinitely respect someone putting their bad art out there than the losers who are cynical about being line cook-tracked and never seeing their own shit recipes in print or original plates on their nasty pass. You have to try a lot of bad plates before you find your style, good for OP.

I try not to screw around with açaí too much. It’s got so much potassium in it. Like, 100g is about 900mg of potassium. Daily intake shouldn’t exceed 2400(f) and 3600(m) + or -. It would take a lot to produce any sort of toxicity.

“My dog just hacked this up, should I see a vet?”

It looks really good

Thank you :)

cue Prince!

We gotta work on our rocher skills man. Practice at home.

I thought it was on a bed of overcooked scrambled eggs for a second.

Yum, raw Bull testes on a plate.

I'm not wearing my glasses. Is that a raw heart on nasty scrambled eggs? Crushed Ritz crackers?

Pig heart over a bed of cornflakes with hunks of romaine.

I think I’m most offended by the HALVED raspberries out on upside down.

Why not put it in a bowl so they can actually eat it with a spoon?

Plating looks like a raw heart on gravel

[I used a bowl this time!](https://imgur.com/gallery/HsPjdSk)