Monday slow ass Monday bored on the line so rate my plates

>>7357363

10/10 straightforward

Would enjoy/10.

>>7357363
I like this one, it's like the green beans are holding the potatoes and keeping them safe. Very comfy looking.

>>7357364
This one is very artistic, the shrimp are twirling around the rice cylinder, like a dance! I like how the peppers and onions bisect the circle.

Very yummy.

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Basil pesto crab cakes

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>>7357363

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Shrimp and grits

>>7357405
Thank you sir

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Firecracker shrimp

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Almond encrusted chicken with balsamic glaze

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>>7357430
There is something about that bread pointing towards the camera that looks slightly CGI.

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Peanut butter jelly

>>7357402
I like this one as well. It resembles a giant street-sweeping slug prepared to wash away all the scum off the streets.

>>7357433
Does don't it lol

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Prosutio brie apple and honey flat bread

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Heart shaped wellington for this sunday

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Why do we always have to have burgers on the menu

Everything looks pretty solid, OP.

What kind of prices are you getting for entrees?

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Shepherd's pie

>>7357466

You didn't actually serve that, did you?

>>7357464
15 to 30 depends on how greddy I feel

>>7357364
i think an offset circle of rice (rather than it being center) with the shrimp in one area would look nicer, but shrug.

>>7357466
Parsley is a garnish? Or is it part of the dishes flavor value?

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>>7357411
No problem
I'm just as bored as you are

>>7357463
Does every chef hate burgers on the menu at a nice place? There was a minor spat among Atlanta chefs about having burgers on the menu, was wondering if it was a universal thing

>>7357466
Most of these look pretty solid, but this shit is fucking criminal.
>Looks like you covered it in pastry instead of potato mash
>The top is both burnt and greasy
>Pointless garnish of chopped parsley

>>7357466
all of them look good except this one. at first i thought it was half eaten, then i noticed it's burned.

>>7357430
this one sounds and looks amazing, would definitely eat.

>>7357505
>There was a minor spat among Atlanta chefs about having burgers on the menu
Then Richard Blais comes along and opens up the best burger joint in the city.

>>7357505
I think most chefs appreciate a good burger in their free time, but even if you throw expensive ingredients and fancy techniques at it, it's still a warm sandwich.
'Gourmet' burgers have been done to death, and they are still never going to qualify as fine dining. Not that there's anything wrong with that.

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Chefs snack plate

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Carpatchio

>>7357581
>"Carpatchio"
are you just trying to piss people off at this point?

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Lamp pops citrus mustard sauce and crotins

>>7357574

I hope you don't charge over $6 for that.

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Tuna fish

Where is this, OP, the 80's?

Almost everything looks competently made, but what's the deal with dousing every other plate with a handful of chopped parsley?

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>all these minuscule bits of meat, potatoes and vegatables thrown together on 'artsy' plates
Are you anorexic OP? Because these plates couldn't feed a toddler.

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Strawberry short cake

>>7357598
I will quit it

>>7357601

This is the opposite of artsy, and usually when you go out to eat you are served more than one plate of food, but apparently you've never gone out to eat before.

>>7357529
>'Gourmet' burgers have been done to death, and they are still never going to qualify as fine dining.
if gourmet burgers aren't fine dining then what the heck is fine dining?

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Cheese cake

>>7357434
wow very menstrual

Now I'm gonna get drunk read about my shitty plates. Thanks guys

>>7357589
Sorry I'm a hillbilly

Have you considered spacing the food out more on the plate? There are a lot of beautiful components to all of these dishes and spacing them out in a creative way, they would really look exceptional, like the shit that would get you noticed by top tier restaurants

>>7357623

Slice the strawberry twice as thin and you can charge another $3 per plate.

>>7357637
I'm sure I would enjoy most of the pictured dishes, making you quite an accomplished hillbilly. Just cut back on the parsley garnish and look into some contemporary plating techniques.
Your dishes do not look bad by any means, but they do look a bit dated.

>>7357652
Thanks I wanted to hear that they are dated Tennessee is 10 years back I'm the first to try this cuisine in my town.

>>7357363
Looks good.

Would eat/10.

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>>7357434
why do americans do this?

>>7357363
>why is everything touching why is all my food touching like that why is it touching everywhere

Triggered/10

>>7357591
>crotins


well, guess we know why you're a cook

>>7357596
>Tuna fish

as opposed to... IDK, Tuna pheasant?

>>7357434
I seriously don't get the aestethic appeal of leaving skidmarks all over your plate.

Might as well draw something with crayon, that just looks like something crawled out of a hole and took a dump in it while it was being prepared.

>>7357929

>not knowing what auto correct is
>or, thinking a line cook has access to a desktop computer, and is taking pictures with his phone, then sending them to a desktop computer to post.

Guess we know why you won't even tell us your profession

>>7357374
What? Shut the fuck up.

>>7357374
what the fuck?

>>7357447
That...isn't shaped very much like a heart.

>>7360540
>>7360716
be nice anons

>>7357596
>fish
My god, really?!

>>7357447
Thats awesome, if you're still around, I was going to try a beef wellington on my birthday, any tips?

>>7357363
looks excellent

>>7361003
Chew with your mouth closed. Don't eat too quickly. Don't eat while intoxicated (pronounced increase in choking risk).

>>7357364
What's on the shrimp? looks good

good thread OP thanks. nice looking plates overall

>>7357434

the ingredients all look great, I'm down for fried bananas and PBJ but it ABSOLUTELY loos like you dragged your finger through that sauce on the left. I'd probably send it back or at the very least not eat it or anything else for the night
>yeeechhhh
might want to work on that a bit

>>7361003
keep the dough thin and make sure to score the top its kinda hard to fuck up. have a meat thermaabobberthingamagigy

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flourless chocolate cake

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brazilian meatstick

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filet tips in burbon whiskey suace

>>7360732
look at thumbnail

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lambsteak

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brunch crap

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Crucifixion of Date

>>7361432
mmm boys

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soup bean fritters

>>7357603
Ok OP, you finally got me on this one. Not only is the lighting tons better, but they're so cute and tasty looking as heck.
Where can I get one, or at least what city are you in?

>>7361441
>>7361441
looks good, maybe not bury the meat though

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fritatata

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nuttelabanananachocolate crepe

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BIRDS ARE IMPORTANT
but not that important

>>7361474
very phallic, primal even. Would eat

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>>7361466
east tn tricitys


tomatoes and toast

>>7361486
hey I go to my buddy's lake cabin outside of johnson city a pretty good bit. Beautiful country.

>>7361488
>all these dubs
its a beautiful area

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time to gett foggy lulz

>>7361499
is this cake or cheese

>>7361523

I'd guess it's Humboldt Fog.

>>7361419
Sounds good, thanks!

Everything looks bretty good OP

Would eat/10

Ignore these food network never been on a line cunts

>>7357591
this is the one i want to eat most but it all looks pretty dank nice thread keep it going if you get more pics

>>7357364
are you married OP?

>>7362728
CRNA

>>7362728
Nada close once but she ran away with the spoon

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I saw this in another thread yesterday looked like a yummy brunch idea

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stuffed pork chops

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>>7357466
Oh wait that's a filet mignon pot pie this is my Shepard's pie lol

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Honey glazed duck

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>>7363426
oh god, stuffed with what?

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Meat ball sub

>>7363507
Prochutto carmalized onions thyme apples and bacon

>>7363505
I'd glaze your duck, honey.