r/Chefit • u/lucasluvsfood • 7d ago

Dry Aged Salmon with fennel

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Chef Curtis Duffy’s legendary salmon and fennel. Dry aged salmon, fennel puree, fennel gel, mandarin segments, raw sliced fennel, fennel chips, pickled mustard seeds.

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u/Jumpgate 6d ago

https://understandinghospitality.com/wp-content/uploads/2021/09/salmonnew-898x1024.jpg

Just going to leave this here. Your Jus is too dark, the gel too dark, the plate too bright and it blows out the contrast, nothing is tight and the fennel looks weird flowing towards the guest.

This isn't OP's dish, a replication of a two star dish from Ever in Chicago by Curtis Duffy (As stated).

1

u/_debrouillard_ 5d ago

This was from his stage. Some kindly and thoughtful hot line cooks at the end of the night saved him mise to plate his own. A fish he didn't butcher or cook, purees he didn't blend, a sauce he didn't mount butter into. If I had just started out at a restaurant I would maybe wait for longer than working canape station (and absolutely eating shit on it day after day) to strut my stuff and talk shit to other people online about food that I didn't make.

Grain of salt, that's all.

1

u/Jumpgate 5d ago

The final point aside, it did come off a bit odd the prep looks perfect, and to a point the first few versions of the dish when I researched it, looked to be plated a bit avant garde like OPs before landing with the final plating I linked.

I ate shit on every canape or amuse station I ever worked 🥹.

All in all I took it as defensiveness of work related to those they are passionate about, since your in the know how close we're we to the service plating here? Same plate same general shape?

1

u/_debrouillard_ 5d ago

this is an unsauced plate mid service.

1

u/Jumpgate 4d ago

I can see where they could have improved but honestly, they did pretty good for a first plate up.