My boyfriend and I just hit our second anniversary, so to celebrate we had a Ghibli marathon and made foods from the movies!4yr ⋅ robyn1134 ⋅ r/ghibli
Chocolate mousse cake with ice cream, meringues, brandy crisps, and raspberries5yr ⋅ robyn1134 ⋅ r/CulinaryPlating
Vanilla sponge cake with chocolate tuille stripes, filled/topped with strawberry mousse5yr ⋅ robyn1134 ⋅ r/Baking
Death’s head moth (on sternum) by David Hotson at Underground Ink, Thunder Bay, ON5yr ⋅ robyn1134 ⋅ r/tattoos
Coolest plate I’ve made so far - fresh beet pasta, squash puree, garlic tortilla crisp4yr ⋅ robyn1134 ⋅ r/KitchenConfidential
Assorted French pastries made in my last pastry class of the semester! (I made espresso eclairs)5yr ⋅ robyn1134 ⋅ r/Baking
Throwback to when the FNGirl somehow broke the almost 1” thick paddle because she was “feeling tired” that day. Smh4yr ⋅ robyn1134 ⋅ r/KitchenConfidential
I'm a culinary student, and one of my final projects for this semester is to create a menu. I was hoping to receive some tips/criticism to help improve it, mainly to do with the content rather than the design. Thanks in advance5yr ⋅ robyn1134 ⋅ r/KitchenConfidential
Butchery/garde is becoming my favourite class - we had foie gras crostini with caviar (pictured) and spaghetti carbonara with truffles today5yr ⋅ robyn1134 ⋅ r/KitchenConfidential
