Buffalo Yogurt Panna Cotta, Granada, Hibiscus Gelée
Spotted on my way to work
Hi! I’m the pastry chef at a local restaurant. Admittedly plating is my weakness as I’ve been more of a bakery girl in the past. ANYWAY this is a key lime mousse bombe, Graham crust, white chocolate mirror glaze, toasted coconut, candied citrus, and key lime fluid gel. Served with coconut ice cream
Almond frangipan tart, Kirsch creme fraiche, sangria poached cherries, candied orange peel, raspberry sauce, lemon sherbet
Getting weird with it!
White chocolate cheesecake, tarragon cremeux, blackberry cremeux, blackberry gel, tarragon ice-cream, chocolate crumble - version 2
Babá au Rum, Basil, Peach Sorbet, Honeydew
Turmeric + cardamom infused rice/ masala sweet potato stuffed pani puri/ date, tamarind, nigella seed oil reduction/ toasted almond + hempseed dust
Melon Salad, Bocconcini, Verjus Gelée, Tomato Confit Vinaigrette
Scallops baby! Let me know what you think!
Seared salmon over a sweet potato purée and a kale salad
Chocolate steam cake infused with truffle, mango sorbet, mango gelee, praline powder
Mango creme brulee, passion-fruit cremeux, chocolate crumble, mango gel, passion-fruit balsamico, Vanilla-bourbon ice cream
Scallops on a bed of fennel and arugula.
Fine balance between rustic and elegant?
Cucumber, basil and olive oil
Mango, chocolate, passion fruit mousse, praline dust, mango and passion fruit gelee, chocolate glaze.. easy Sunday dessert ❤️🍫
Sand Perch and Prawn Sausage, Pil Pil, Nasturtium
Strawberries, Mint, Citrus, Crème Pâtissière, Pâte Sucrée
Carrot icecream, licorice sponge, walnut crumble and black tea tuiles
Octopus Carpaccio, Fava Salad, Cucumber Basil Nage, Jasmine
Coffee and raspberry enterment with chocolate glaze 🙃
Scallops with parsnip purée, roasted brussels sprouts and baby bella mushrooms
Scallop Tartare, Tangerine, Mint, Mustard Flowers
Cheesecake, sour cherry tartar, cherry cremeux, sour cherry gel, salty chocolate crumble and chocolate ice-cream
I was told that this sub might enjoy this cheese and charcuterie platter my chef made today.
First time posting pls be nice , sous vide duck breast , beluga lentils w/ root veg , carot ginger puree ,pickled chanterelles , poached turnips and split duck jus
Orange Cinnamon Brulee, served in an orange.
Beets, Feta, Mustard
A couple days late, but this was the Turkey I made for Thanksgiving
Eggs Benedict with Foie Gras Hollandaise, Jambon Breton and Espelette Pepper.
Pistachio Creme brûlée, fried dough ice cream, praline, anise tuile
Tagliatelle w/Beef Short Rib Ragu and Ricotta 🍝
Burrata, tomatoes, basil, truffle tapenade, smoked bread, lemon caviar, balsamic, fleur de sel.
Untrained, aspiring, home chef. Golden beet “tartare.” Minimally cured egg, Parmesan, chive, caper, daikon radish, black salt, onion, cucumber, dehydrated snap pea, micros. Dressed w light balsamic vinaigrette. I’m hoping to grow so advice is welcome.
The Carrot Cake | carrot pineapple brioche ; cream cheese creme Parisienne ; cream cheese walnut ice ; pineapple cinnamon gel ; candied carrot ; walnut nougatine
Carrot cake, carrot-mascarpone mousse, mango glaze ❤️
Duck breast, roasted baby carrots, corn sugo, datil pepper/ peach compote.
Scallops, Passion Fruit Butter, Grilled Avocado, Romaine Heart, Chilcos
First Offering: Lamb Loin, Lamb Dumplings, Kabocha Molé, Salsa Negra
Had the day off so got sometime to practice, Seared Scallops, Sweet potatoes puree, sauteed Brussels sprouts, Bacon lardons, and Balsamic Glaze.
Hey Chefs. Here's one I did today, what're your thought. Chorizo stuffed squid. Cippiolini onion. Confit potato. Sauce Nero (squid ink).
Rigatoni Alla Vodka
Chicken Liver Mousse, Strawberry Gelée, Brioche, Rhubarb Espuma
“Strawberry Daiquiri” lemon soufflé cake, strawberry gelée, whipped coconut, rum soaked anise, 2mg CBD
smoked duck breast, ricotta, balsamic
Pumpkin,leek,vadouvan and black garlic.
Go? This is a fun one to break apart.
Coconut Dulce de leche, Caramel cake, miso caramel, corn ice cream, sweet herb crumble, tuile, 5mg CBD
Sautéed frog legs, parsley-garlic emulsion, black Nero radishes, pea shoots, micro celery, sauce Gribiche
Honey balsamic roasted figs, ricotta, basil. Roast me
Chestnut and miso filled raviolo, in mushroom ginger brodo, with brown butter seared morel, oyster and shiitake mushrooms, finished with parsley oil. Day off home cooking, sorry for the chipped plate and poor lighting!
How’s this? Smoked salmon rilette on rye bread with browned butter, capers, dill marinated apples, dill oil and horseradish!
Carrots, onions, and mushrooms. Accents of sumac and fennel. 3mg THC. This dish exercises some techniques as well as makes eating vegetables a bit more intriguing. Course 4 out of 10
From the Spring. My neighbor’s hen’s egg, asparagus, fried green garlic roots and charred ramps, all on sourdough griddled in chicken fat.
My Halloween dish for this year: Octopus, squid ink cauliflower purée, fennel cream sauce, cucumber, celery, red veined sorrel, finger lime, lumpfish caviar.
16 year old first time cooking duck. Please give any advice.
Black pudding, apple and jalapeño salsa, brown butter toasted rye crumbs and brie sauce
Chawanmushi // Japanese egg custard, ikura, ginkgo nuts, shimeji & enoki mushrooms, balsamic vinegar caviar, squid ink coral tuile
Tried a new minimalist sorbet
Pistachio Gateau Opera, Black Sesame, Meringues
Hummus board I recently put on the menu. Tapenade, garlic confit purée, spicy pickled peppers, lutenitsa, pistachio, and cucumber. Served with pita bread.
Finished my first week at the new job. Harissa Lamb, Raita, Polenta fries, and a Mint Vinaigrette.
Excited about our brand new plates. Seared scallops, squash puree, roasted brussels/ cauliflower, hazelnut oil, pea tendrils.
Chile verde, crispy pork shoulder, aleppo, white borage flower.
Profiteroles, salt caramel cremeux with jagermeister, jagermeister sponge and salt caramel ice cream
Chocolate mousse, gianduja sponge cake, chocolate almond croustillant, whipped praline ganache, candied hazelnuts, candied apricots, apricot gelee
Posted this in r/kitchen confidential. Was told to post here instead. Pan seared duck breast with yam purée, house made gnocchi, seasonal vegetables, duck demi glade and quince gastrique.
Octopus, Chorizo, Cannellini Bean Purée and Basil Oil. Let me know what you think!
Rolled sea bass in cabage, petit pois purée, sautéed zucchini in butter, chines mustard white, mint.
Fruit by the Foot, Fig Newtons, Hostess Zinger, gummy bears, meringue, organic garnishes
Kaluah tiramisu cake
Patagonian King Prawn, Vadouvan Curry, Coral Mayonnaise, Carrot Coconut Emulsion
72 hour chuck roast, endive salad, basalmic glazed shallots and celery root/cauliflower puree
SA rock lobster dressed in a aioli of native thyme and mustard, salmon roe and pickled fennel
Root vegetables, butter. 3mg THC
Red Wine Marinated Beef Tenderloin, Oxtail Pain Perdu, Pickled Red Onion, Sauce Périgueux
Oxtail Terrine, pickled carrots, carrot purée, peanuts, chimichurri! This was so damn good but a pain to make.
Chicken nuggets, open-faced Ritz bits, baked cauliflower, Fig Newton, garnishes, pea puree
Former Manhattan fine dining chef. Now I put paint in pastry bags. Thought you all might enjoy.
What Happens When Degenerate Minds Think Alike. Lamb Loin, Corn Puree, Roasted and Pickled Beets, Roasted Eggplant, Flowers and Herbs from the Garden.
A play on textures and temperatures- Beets & Goats cheese. Savory beet sorbet, arugula veloute, fried goat cheese with spices, pickled onion, toasted almonds, 2mg THC.
Scallops with pan sauce and basil flowers from the garden
Hailbutt, rose buttermilk,tarragon oil, purple potato,kohlrabi, radish, spring onion, green peas
My plating for mother's day panna cotta
French rack of rabbit with herb-garlic crust, rabbit jus, pomme purée, champignons and parisienne carrots
Cod and nduja crust. New menu idea.
Vegetarian caviar course. Seaweed pearls, smoked cream mousse, kohlrabi, celery, and herbs from our garden.
“Tiramisu cheesecake” - chocolate crust, espresso cheesecake, tiramisu filling (sabayon+mascarpone+whipped 35%), lady fingers, kahlua icecream
Food styling for concept pizza I did today
[Homemade] Japanese charcuterie with monkfish liver, surf clam, smoked salmon and salmon roe, egg cake and black truffle pate.
[Culinary student] Got the idea from IG, but used my own recipes. Raspberry cheesecake, beet graham cracker crust, rose whipped cream, rose gelée, raspberry sauce. Need better ideas for the rose gelée and general plating. Was limited at the time with types of plates but would love to redo it.
Greek surf & turf
Panfried scallops with satay sauce, stir fried mushrooms, tender stem broccoli, spring onions, carrots and courgette
Cream of asparagus with Bleu cheese and truffle oil. Looking for suggestions on how to up my game. PS - this is my first post on Reddit!
Bienenstich cake | Pastry cream | White chocolate honey comb | Local honey | Bee pollen | Basil flowers | Squid ink isomalt deco
Roast murray cod, black butter-celeriac puree, sauce grenobloise.
Mussel with leche de Tigre, sorrel, fermented onion, 2mg THC. Mussels hand picked while scuba diving.
Hey. Been a while. Sunflower and garden squash soup, candy striped plum, shiro dashi tomatoes.
Cheesecake, Fun Dip stick, chocolate mold, Froot Loop sediment, Fig Newton, candy heart, Fruit by the Foot
My pastry final for class! Canele de Bordeaux, chocolate ganache, matcha whip, lavender, coconut custard.
Pear cake(lime sponge, pear creme) small pieces of chocolate fudge cake infused with truffle, raspberry goat cheese cheesecake cremeux, white chocolate garnish, ganache and ice cream dark chocolate and truffle oil, pear gel... beautiful day to everyone 😊
How's my platter game?
Bluefish, Nasturtium, Hibiscus
Banana ,popcorn, tonka bean, dulce de leche
Maitaki mushroom soup, shaved aged elk capicola dusting
Octopus, Cocoa Bean, Salicornia, Cucumber Ginger Nage
Smoked eel, beets, Charlotte potato, leeks, taramasalata, lamb's lettuce, mustard and dill dressing, crispy shallots.
Made this confit chicken leg for a competition.
Vegan time! Carrot papradelle, almond Alfredo, broccolini scallion puree, lacto fermented thai bird chili oil
Let me know what you think of my Shrimp Risotto plating!
Sushi plating competition I did with my friends
Reverse Beet. Marscapone. Basil oil. Gold. Coriander.
Hibiscus & Rose-hip poached pear with Bran flake granola [Plating by Chef Adrian Forte, photography by me]
Tiger shrimp aguachile with burnt scallions oil, radish, cucumber, sprouts.
Heirloom tomato, avocado, watermelon radish, tomato water, chive oil, micro basil
Striped bass, polenta, beet, braised endive, preserved lemon puree, marcona almonds.
An infused salad. Marinated charred hearts of palm, melon, sundries tomato, lotus root, orange gastrique, 2mg CBD.
Citrus Cured Bonito, Bouillabaisse Emulsion
Brûlée of fig, goat cheese parfait, cinnamon infused honey
Swiss roll, Fig Newton, Froot Loops, Welch's fruit snack, sour green gel, garnish
Orange and olive oil ice cream, black olive sponge, herbs crisp, Creme of Mahón cheese and black olive dust. Open to critique.
Pressed pork belly, pickled scallion whites, baby bokchoy, braised daylily, dried osmanthus flowers, kikurage mushrooms, “Asian” salsa verde and chicharrones. Ill sauce more heavily next time, open to critique.
Elote. Featuring at my place all summer until the farm stands run out.
Red Shrimp, Citrus Gelée, Merken, Kumquat Butter, Mandarin Vinegar
Strawberry pana cotta accompanied with a blood peach gastrique, fried honey chervé fritter, pulled sugar, and poppy seed fruit salad
Char Grilled Octopus, Potato/Olives/Cherry tomato confit & Celery salad, Parsley Jelly, Octopus Infusion.
I took your advice and made some changes with this dish, what do you think?
Halibut, cantaloupe purée, radish, persian cucumber, mint.
Dark chocolate molten cake, hazelnut cream, blueberry yogurt, blueberry sauce, crunchy chocolate, candied hazelnuts, lemon yogurt powder, blueberry chocolate ice cream
Black cod, ramson-potato cream, asparagus, whitefish roe, wild garlic sauce, herbs
Buffalo Mozzarella with arugula salad and trio of tomatoes: Vanilla Cherry Tomato, Tomato Fillet Confit & Tomato Jam.
Brown butter-dashi poached branzino with quick pickled radish, amaranth, raw daisies, fried lotus root, sesame tuile, charred lime and apple-shallot puree. I am not the best photographer. Open to suggestions and criticisms.
Skirt steak with chimichurri sauce and parmesan broccoli
Duo of Duck: Leg Confit Tortellini, Roasted Beets, Sherry Jus, Mustard Cress
Sesame crusted Halibut. Baharat cauliflower steak. Miso Thai peanut sauce. Raw Snap Pea
Corn Husk Ash Meringue | Sweet Creamed Corn | Burnt Vanilla Cream | Macadamia Praline | Sweet Rum Pickled Samphire | Corn Husk Ash The event we were at was catering for 165 pax. 4 courses, our restaurant was responsible for dessert. Theme of the night was Fire!
key lime “pie” with toasted coconut marshmallow
Caramelised coffee mousse, white chocolate sauce, homemade apricot chutney with chili
Chicken Liver Mousse, Kumquat, Coriander, Schmaltz
Oyster Escabeche, Cucumber Sake Granita, Champagne Gel
Amberjack, Plums, Lemon Verbena
Critique: Veal Rib Chop w/ Parmesan Polenta, Pecan-Mint Pesto, and Port Wine Reduction
Patagonian King Prawn Confit, Black Garlic, Avocado, Borage