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I need your opinion on those plates

Gerasimos_270778

hello everyone greeting from greece i'm a 20 y old cook and i would like your opinion/tips on those two plates i made..1st one is Braised octopus in red wine and herbs ( rosemary/star anise/ green pepercorns/bay leaf/thyme/) followed by Fava which is a greek recipe of split peas puree, pico de gallo and sauce from the braising liquids

2nd one is a desert its a simple chocolate mousee with salted caramel and a vanilia/chocolate cake

I would really love to hear from you your opionions based on plating and what could i do better.Thanks in advance!

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fisher23

I really like the top one, the tomato adds that wow. The second one is nice but a little more color, would really make it pop.

wolfiegirl

First, let me say that your grilled octopus is very nicely prepared! My suggestion as to the plating would be to follow the rule of thumb in that three of something is more appealing to the eye than two. So perhaps instead of two large pieces of octopus, you cut it into three smaller portions. I think that will help your presentation quite nicely.

As for the dessert bowl, my eye was drawn to the small bit of caramel that looks like it was missed when you wiped down the bowl before presentation so be sure to clean the side surfaces. I keep thinking that the mousse could be a little closer in....but not in....the middle. Finally it's a very brown dessert. If there was something you could add to pop the color just a tad, my next comment would be.....where's my spoon!? I want to dig in!

All in all, a very nice job. Thank you for sharing your work with us and let me add....at 20 years old you've got a good eye! Looks like you're in for a very promising career as a chef!

naithaddi

In my opinion, and it's just that, my opinion. When plating octopus, if you keep the tentacle whole, it's nicer if the tip is intact as it seats on the plate more naturally like this. If not I prefer when they are cut in smaller pieces like this, again just my opinion.

The second plate, I agree that a splash of colour would make it pop more, it looks like it's something with chocolate and caramel, so some citrus or red fruit could work taste-wise and plate-wise.

Gerasimos_270778

Thanks a lot for the tips.. Nicolas i tried whole tentacle but in that particular plate seemed a bit large so i thought to cut it up. anyway thanks a lot for those tips will surely use them in future attempts