Fermented cashew cream, cardamom sugar & jelly filled donuts, blood orange pate de fruit, blood orange segments, and blood orange sherbet.

Beet cured salmon, lemon olive oil, gooseberry chutney, sesame chili oil, chives and scallions. Any thoughts?

Pan-roasted venison haunch. Celeriac cooked in rosemary butter. Celeriac remoulade.
Red cabbage purée. Sauce of red wine and port, finished with capers.

Served with some old Burgundy that made its way to the front of my collection. Glad I drank this now, rather than waited on it.

I was pretty happy with this.

Despite taking the veni out the pan in the mid forties, I felt it still overcooked, but it was very tender.

I was most happy with the sauce. It was incredibly rich and nicely finished with butter.

Hi im a culinary student experimenting with plating.

Our class made Portugaise sauce

Scallops marinated with lime-lemon-passion mixture. Cucumber pearls, pickled chili, radish from ice water, and very light passion-chili vinegrette

I went looking through my old photos and found this gem from back when I first became a sous chef. They let me do my first catering for this wedding party. I snagged a quick photo right as our desserts went out to the guest. 🥹 simpler times…

Lime sugar cured Loup De Mer with a citrus gel (bruniose serano in it) serano coins, radish coins, compressed lime segments, strawberry segments and borage flowers. served on top of strawberry x lime juice with mint oil

Panzanella, Cantaloupe-Gazpacho, Crispy Prosciutto

I hope I didn’t violate any rules not sure if this is a platter… last time I got ripped to shreds 😅

Broccoli Rabe, Garlic jus, Fried Polenta

I’ve never worked in the food/restaurant industry but i’ve taken an interest in plating recently. You guys/gals in this group do not hold back on feedback so i’m prepared for constructive critics!

Pardon my parents tablecloth, i know it doesn’t help me out very much.

Caramelized brown sugar tops on challah french toast. A tiny bit of whipped cinnamon cranberry goat cheese