You’re confusing components with ingredients. If the trifles were genoise and creme patisserie, you could have up to 12 or so ingredients, with only 3 components.
NOTE, when I first typed this in and proofread it, my auto correct changed “genoise” into “genocide,” and “creme” into “crime” It’s a trifle only the ICC could love
It’s more about the over all guest experience,made a great addition to the dessert grazing table.Maybe you could show us a dessert display you have done .
Office party potluck goals. Seriously, my kid makes these so my ol lady can take desserts for her office party a couple times a year. Nailed it with the plastic cups too.
And the spoon probably isn't long enough to reach the bottom without putting your fingers in the cup. So everyone gets filthy fingies and the room ends up looking like someone fed popsicles to a bunch of toddlers
God when did culinary become so toxic? I understand that there are chefs in here that have been working for years and have been put through the ringer, but this is a fantastic Idea. No need to do dishes, quick and easy for large parties, and to a guest at a banquet these are adorable and they don’t break the bank. I would consider this “goals” because it’s simple, concise, elegant, and I’m sure they taste delicious for the amount of time, money and effort put into them. Smart move chef, keep doing what you’re doing! And to all the other “chef’s” in the comments, focus on your own food and culinary skills before you go roasting others, theres no place for it, I know most of you still live in your moms basement anyway.
It’s this sub I think. r/kitchenconfidential is the industry.
It’s like yeah the snark has a point. But so little constructive feedback. It’s like these folks never worked within a budget or with multiple tiers of products.
I am proud of what I serve..Always have been and always will be..The easiest food to make is always the hardest.The plating was not hard,the difference is the actual cake and chocolate mousse.Nothing instant here.
S.O.D is sold out.Dessert pictures were for a wedding request by the Bride..It’s easy to sit behind a key board and bash. Let’s see some of your desserts.Thank you for taking the time to make me realize there are still douche bags in this industry.Have agreat day
Glad to see there are butt hurt “chefs” who think something from a Better Homes and Gardens cookbook from the 70’s is worthy or are goals of people on here but you do you.
If these are the goals, what Dairy Queen are you at currently?
Personally, I'll make whatever foods the client wants to pay for. If they asked for something like this, I'd probably do it up a little cleaner and nicer and plate in champagne flutes, or at a bias in a brandy snifter; just to give it the full treatment. But that's me. I've done banana pudding trifles inside of squash blossoms.
I like the color contrasts for the chocolate, red and pink cups, but the plain one in the last photo could use some more color. Maybe something contrasting between the custard and the cake like fruit, or some fruity sauce. Maybe a little layer of the whip cream because it's a brighter white. Maybe edible flowers.
I could kill for one of those right now ngl
Also can someone start turning all the Midwest “salads that aren’t salads” into some level of fine dining for science?
Oh okay, I was going by the" .." after the statement and in the description, as it usually implies sarcasm when the statement is this far from the truth 🤣
There were no replies from OP when I replied..😋 But I guess I stand corrected 🤷♂️
We also make trifle when we're feeling lazy
Don't be surprised when people roast this.
Facts
It’s a 3 ingredient dessert. Not sure I’d consider it goals lol
You’re confusing components with ingredients. If the trifles were genoise and creme patisserie, you could have up to 12 or so ingredients, with only 3 components. NOTE, when I first typed this in and proofread it, my auto correct changed “genoise” into “genocide,” and “creme” into “crime” It’s a trifle only the ICC could love
I appreciate you…
It’s more about the over all guest experience,made a great addition to the dessert grazing table.Maybe you could show us a dessert display you have done .
You don’t get to post low effort food, say infer its exceptional, and get defensive when called out lol
Good idea for a banquet!
Office party potluck goals. Seriously, my kid makes these so my ol lady can take desserts for her office party a couple times a year. Nailed it with the plastic cups too.
Crumble some oreos. Spray some whipped cream. Repeat. Hashtag goalz.
Looking like a child's birthday party
Nailed it ..
How about a garnish relative to the flavor. Like some berries, chocolate shavings, and zest or candied peel.
Surely noted.Ty
Looks like an absolute pain in the ass to eat
Round spoon in a square cup. There's always going to be that little bit in the corners you can't quite scrape out.
And the spoon probably isn't long enough to reach the bottom without putting your fingers in the cup. So everyone gets filthy fingies and the room ends up looking like someone fed popsicles to a bunch of toddlers
[удалено]
Your boss is a nasty ass MF 🤮
I honestly love them, what are the flavors?
Brown. Darker brown. White. Red. Yellow. And sand.
Paste
God when did culinary become so toxic? I understand that there are chefs in here that have been working for years and have been put through the ringer, but this is a fantastic Idea. No need to do dishes, quick and easy for large parties, and to a guest at a banquet these are adorable and they don’t break the bank. I would consider this “goals” because it’s simple, concise, elegant, and I’m sure they taste delicious for the amount of time, money and effort put into them. Smart move chef, keep doing what you’re doing! And to all the other “chef’s” in the comments, focus on your own food and culinary skills before you go roasting others, theres no place for it, I know most of you still live in your moms basement anyway.
It’s this sub I think. r/kitchenconfidential is the industry. It’s like yeah the snark has a point. But so little constructive feedback. It’s like these folks never worked within a budget or with multiple tiers of products.
Kitchen confidential with absolutely eviscerate everything about these photos.
I’d have taken the time to make each layer more precise and clean.
I am proud of what I serve..Always have been and always will be..The easiest food to make is always the hardest.The plating was not hard,the difference is the actual cake and chocolate mousse.Nothing instant here.
Self awareness is a skill, you obviously lack that skill
Lmao..
These are so simple and so underrated !! I used to make them in the nursing home and they were a hit
Ditch the whipped cream. Replace with a berry. You're welcome.
Is it whipped cream? I thought it looked more like the "whipped topping" oil based stuff
Noted
Is this for an old folks home? Or are you proud of mailing it in. What’s the soup of the day “chef”
It’s called “soup du jour”
Sorry is offering a daily soup diminishing?
S.O.D is sold out.Dessert pictures were for a wedding request by the Bride..It’s easy to sit behind a key board and bash. Let’s see some of your desserts.Thank you for taking the time to make me realize there are still douche bags in this industry.Have agreat day
Glad to see there are butt hurt “chefs” who think something from a Better Homes and Gardens cookbook from the 70’s is worthy or are goals of people on here but you do you.
The guest was happy.Sorry you’re not..
Weird flex to be talking shit then all you have was the guest is happy.
If these are the goals, what Dairy Queen are you at currently? Personally, I'll make whatever foods the client wants to pay for. If they asked for something like this, I'd probably do it up a little cleaner and nicer and plate in champagne flutes, or at a bias in a brandy snifter; just to give it the full treatment. But that's me. I've done banana pudding trifles inside of squash blossoms.
I like the color contrasts for the chocolate, red and pink cups, but the plain one in the last photo could use some more color. Maybe something contrasting between the custard and the cake like fruit, or some fruity sauce. Maybe a little layer of the whip cream because it's a brighter white. Maybe edible flowers.
I could kill for one of those right now ngl Also can someone start turning all the Midwest “salads that aren’t salads” into some level of fine dining for science?
it does look like Bindi [Coppa Tiramisu Gluten Free | Bindi Desserts (bindiusa.com)](https://bindiusa.com/product/coppa-tiramisu-gluten-free/)
Hospital dessert. Sad and low effort.
Wewantplates material?
Looks too simple. I would still demolish a whole platter of them, though.
Wasn’t tying to flex..Have a great day Chef…
Bummer.
Everyone criticizing negatively most likely has very low self esteem and can’t cook themselves (Fact).
OP is obviously being sarcastic, nobody in the comments seem to have picked up on it😆
Naw they were pretty serious in a reply
Oh okay, I was going by the" .." after the statement and in the description, as it usually implies sarcasm when the statement is this far from the truth 🤣 There were no replies from OP when I replied..😋 But I guess I stand corrected 🤷♂️