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
Carrot icecream, licorice sponge, walnut crumble and black tea tuiles
Strawberries, Mint, Citrus, Crème Pâtissière, Pâte Sucrée
Scallop Tartare, Tangerine, Mint, Mustard Flowers
Sand Perch and Prawn Sausage, Pil Pil, Nasturtium
Beets, Feta, Mustard
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
Coffee and raspberry enterment with chocolate glaze 🙃
Eggs Benedict with Foie Gras Hollandaise, Jambon Breton and Espelette Pepper.
Scallops, Passion Fruit Butter, Grilled Avocado, Romaine Heart, Chilcos
Duck breast, roasted baby carrots, corn sugo, datil pepper/ peach compote.
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.
Pumpkin,leek,vadouvan and black garlic.
“Strawberry Daiquiri” lemon soufflé cake, strawberry gelée, whipped coconut, rum soaked anise, 2mg CBD
Go? This is a fun one to break apart.
Chawanmushi // Japanese egg custard, ikura, ginkgo nuts, shimeji & enoki mushrooms, balsamic vinegar caviar, squid ink coral tuile
From the Spring. My neighbor’s hen’s egg, asparagus, fried green garlic roots and charred ramps, all on sourdough griddled in chicken fat.
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
Honey balsamic roasted figs, ricotta, basil. Roast me
Pistachio Gateau Opera, Black Sesame, Meringues
smoked duck breast, ricotta, balsamic
Fruit by the Foot, Fig Newtons, Hostess Zinger, gummy bears, meringue, organic garnishes
Hummus board I recently put on the menu. Tapenade, garlic confit purée, spicy pickled peppers, lutenitsa, pistachio, and cucumber. Served with pita bread.
Patagonian King Prawn, Vadouvan Curry, Coral Mayonnaise, Carrot Coconut Emulsion
Octopus, Chorizo, Cannellini Bean Purée and Basil Oil. Let me know what you think!
Root vegetables, butter. 3mg THC
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.
My plating for mother's day panna cotta
Vegetarian caviar course. Seaweed pearls, smoked cream mousse, kohlrabi, celery, and herbs from our 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.
[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.
Scallops with pan sauce and basil flowers from the garden
Panfried scallops with satay sauce, stir fried mushrooms, tender stem broccoli, spring onions, carrots and courgette
Cod and nduja crust. New menu idea.
Food styling for concept pizza I did today
Cheesecake, Fun Dip stick, chocolate mold, Froot Loop sediment, Fig Newton, candy heart, Fruit by the Foot
Bienenstich cake | Pastry cream | White chocolate honey comb | Local honey | Bee pollen | Basil flowers | Squid ink isomalt deco
Hey. Been a while. Sunflower and garden squash soup, candy striped plum, shiro dashi tomatoes.
Banana ,popcorn, tonka bean, dulce de leche
Bluefish, Nasturtium, Hibiscus
Octopus, Cocoa Bean, Salicornia, Cucumber Ginger Nage
How's my platter game?
Vegan time! Carrot papradelle, almond Alfredo, broccolini scallion puree, lacto fermented thai bird chili oil
Made this confit chicken leg for a competition.
Maitaki mushroom soup, shaved aged elk capicola dusting
Let me know what you think of my Shrimp Risotto plating!
Sushi plating competition I did with my friends
Heirloom tomato, avocado, watermelon radish, tomato water, chive oil, micro basil
Citrus Cured Bonito, Bouillabaisse Emulsion
Striped bass, polenta, beet, braised endive, preserved lemon puree, marcona almonds.
Tiger shrimp aguachile with burnt scallions oil, radish, cucumber, sprouts.
An infused salad. Marinated charred hearts of palm, melon, sundries tomato, lotus root, orange gastrique, 2mg CBD.
Orange and olive oil ice cream, black olive sponge, herbs crisp, Creme of Mahón cheese and black olive dust. Open to critique.
Red Shrimp, Citrus Gelée, Merken, Kumquat Butter, Mandarin Vinegar
Halibut, cantaloupe purée, radish, persian cucumber, mint.
Black cod, ramson-potato cream, asparagus, whitefish roe, wild garlic sauce, herbs
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.
Swiss roll, Fig Newton, Froot Loops, Welch's fruit snack, sour green gel, garnish
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!
Elote. Featuring at my place all summer until the farm stands run out.
Strawberry pana cotta accompanied with a blood peach gastrique, fried honey chervé fritter, pulled sugar, and poppy seed fruit salad
Chicken Liver Mousse, Kumquat, Coriander, Schmaltz
Oyster Escabeche, Cucumber Sake Granita, Champagne Gel
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.
I took your advice and made some changes with this dish, what do you think?
Amberjack, Plums, Lemon Verbena
Espresso Soaked Pumpkin Cake - Cajeta - Salted Coffee Oat Crumble - Cardamom Frosting
Patagonian King Prawn Confit, Black Garlic, Avocado, Borage
Tuna, watermelon, radish, umami, tomato consomee, herbs, spicy crumbs/nuts
Skirt steak with chimichurri sauce and parmesan broccoli
Critique: Veal Rib Chop w/ Parmesan Polenta, Pecan-Mint Pesto, and Port Wine Reduction
New desserts at work
Cod, mussels and shrimp bouillabaisse (honest critique)
Steak with pickled mushrooms, Stilton, mushroom purée and shallots
Arancini with a sour cream and onion sauce [OC]
Cappelletti with gorgonzola & prochiutto, grilled asparagus, pine nuts and a reduction of fresh jalapeno peppers
Sous Vide Squab breast with Butternut Squash purée, roasted baby Turnips and Shallots
Chicken, roast potato, chantrelle mushroom, tomato, kalamata aioli, basil flower.
Unleash the Kraken: Sole, octopus and nordic shrimps ceviche with tropical flavours.
Risotto-stuffed tempura fried morel mushroom, pepita encrusted wild Alaskan cod, pea and parsley purée. Garnished with herbs and edible flowers from my windowsill.
The British garden // Jerusalem artichoke puree, potato and chicory soil, confit beetroot, beetroot steams, parsnip crisps, pickled turnip, roasted salsify, honey and truffle oil pearl barley, radish, cucumber, snow peas, elderflower dew.
Beef Carpaccio on a bed of mix salad with lemon dressing, truffle powder on top & Rocket Salad ice cream with Green Parsley oil. A little something we serve tonight. Critiques are welcomed :)
Focus on garnish. My wife wanted chicken, potatoes and pear salad - our go to easy meal... I thought I’d try to make it look fun despite being simple. This dish lacks forethought but I did have fun making the lime-pear garnish! Minimal effort, just for the fun of plating. Wanted to share :)
Canette, fermented blueberry sauce, duckfat stir fried red cabbage with shallots
Green Tea Vacherin, Granny Smith Sorbet, Pistachio
Arctic char, celeriac rösti, sunflower puree and a seaweed tuile
Pan seared pork chops, sauteed garlic cabbage-bean salad, charred peach, demi glace. Thoughts on plating
Ribeye steak, fingerling potatoes, chimichurri, brown butter.
[Home Cook] Seared Whitefish in a Corn/Dashi Broth with Enoki, Arugula, Pickled Chilis and Grilled Chicken Hearts
I made a butternut squash risotto with balsamic grilled asparagus topped with a pan seared Mahi Mahi and a micro green salad. Dinner is served, open to critiques
Dish I entered into a national competition to showcase a local trumpet mushroom! Details in comments 🤙
Fruits de Mer a la Provençale Langoustine, Oyster, Parsley Garlic Coulis, Confit Yolk
Veal, black pudding & sweet potato all advice and criticism welcome
Berry Salad, Pepita Pistou, Strawberry Vinaigrette, Ricotta Salata, Basil Buds
Yelloe thin tuna, rucula, tomato, sweet potato pure and green tomato and corriander sauce.
Char Grilled Octopus, Potato/Olives/Cherry tomato confit & Celery salad, Parsley Jelly, Octopus Infusion.
Critique: Lamb Rib Chops w/ Parmesan Polenta, Port Wine Reduction, and Mint Pesto
Pickeled mackerel, dashi cream, dill oil, samphire, apple gel.
Duck breast, Charred ramps and Fiddlehead ferns with a Pasilla chili - Apricot gastrique ( amateur) (
Rainbow trout, cauliflower puree, burnt butter.
Raspberry Thyme Frangipane Tartlet (crumbs are a bed for a Semifreddo). Currently in a community college culinary program in Oakland
Lime and Salty Finger Cured Bay Scallops, Petit Pois, Bacon Foam
Diver Scallops, Chipotle bacon-potato hash, Blistered cherry tomatoes, blistered sweet corn, pea shoots
Braised Short Ribs, Celeriac Purée, Pancetta, Chanterelles and Lobster Mushrooms. Let me know what you think!
Lamb Provençal, Parsnip Puree, Cardomom Spiced Red Pepper Jus
Tuna tartar with ponzu & lemon grass dressing, mango, puffed sushi rice, cucumber mayonnaise, black tahini.
Green is my favourite colour
Home chef. Beer braised Osso Bucco over paprika mashed potatoes, topped with a fried egg and gremolata. Any advice is welcome.
Pastry exam #2 - Cashew nut pudding, orange rum chocolate sauce, anise candied orange, roasted banana with fresh fruits, chocolate mousse, brandy snap crumbs, roasted almonds, candied hazelnut spike
Langoustine, Sauce Americaine, Purslane
My first fish feature at my restaurant, not perfect but please critique. Pan seared halibut, fingerling potatoes, lemon butter asparagus, rhubarb buerre blanc and salsa Verde.
Confit duck leg, masa spoon bread, grilled corn/pablanos, apricot pink peppercorn puree.
Frozen Snack Pack pudding, flowers, Fig Newtons, yellow icing, Frosted Flakes, gummies...and one Tootsie fruit chew!
Braised oxtail with garbanzo beans, foie gras purée and herbed sauces
Summer chicken (home cook) with sweet potato
Sombrero for a taco bar
Chocolate mousse cake with ice cream, meringues, brandy crisps, and raspberries
Not a typical post for this sub but my hangover breakfast was oddly picturesque this morning
Duck breast, wasabi cauliflower puree, shallot, hoisin sauce
Took some of the critiques from everyone and retried plating my fish feature with some changes. Pan seared halibut, arugula and spinach arancini, rhubarb beurre blanc and braised spinach and red cabbage. Please critique!
Pan seared scallops and Peas 3 ways. Pea purée, truffled crushed peas and pea gel. Thanks in advance for your comments and critiques.
[home cook] chicken parm with micro onions pea shoots and beets
Chicken Roulade, Chestnut Soup, Mustard Gelee, Date Puree, Fried Chestnuts, Crispy Buckwheat pasta, Sorrel
Patagonian Lamb Saddle, Creamed Favas, Parmesan, Puffed Lentils, Tahini
Pan Seared Red Snapper, saltwater potatoes, grape tomato and Chile pepper salad, Mojo Verde.
Deconstructed chicken salad with charred potato, pear, smoked yolk, poppy seed dressing and micros. Advice on plating/ingredients is certainly welcome.
Marshmallow Peep, crushed candy egg shells, Circus Peanut, Fig Newton, fluff, pink glaze
Pork Belly Confit, Quince, Bok Choy, Quatre Épices Jus
Seared scallops, polenta, black oyster mushrooms, basil
Hamachi crudo, sudachi buttermilk, green oil, cucumber, gooseberry, grape, sorrel, & chili thread.
Black bass, honey-Meyer lemon reduction, quick pickled zucchini & yellow squash
My attempt at Eleven Madison Park's Couscous Salad Dish
Been doing this french toast stack at work. Any tips?
Summer Tomatoes, Goats Curd, Garden Herbs