Level: Scoolinary Team

Orsolya,
Your dish conveys visual balance and a strong sense of intention. The fried tomato is well executed: the breading looks crispy without being greasy, and it’s cleanly cut. That said, you could improve the stability of the plating by using a flatter base or cut so they don’t “wobble” on the plate. The asparagus is nicely seared, though a bit more shine with a touch of oil right before plating could bring it to life. The pea drops add color and freshness, although some appear slightly scattered — have you tried using a piping bag for a more uniform shape?

What texture were you aiming for with the tomatoes? Fully crispy on the outside or still a bit juicy inside? 🍅

I’d recommend the course “Vegetable Cooking Techniques” by Chef Xavier Pellicer — it’s great for refining vegetable cooking and creating seasonal contrasts. You might also enjoy the “Basic Sauces and Emulsions” course to take your homemade mayo to the next level 😉

Keep sharing — you’re on a great path! 👏

Level: Scoolinary Team

Wow, what a plate! Truly appealing!😍 The color harmony is spot on: those vibrant greens contrast beautifully with the golden-red tones of the fried tomato, and the dark background makes everything pop. The composition feels clean and expressive, though you might want to try a softer or more neutral background to let the dish breathe a bit more visually.

Level: Scoolinar

que hermoso emplatado! enamora la vista

Level: Sous Chef

Precioso !! 👏👏👏👏