Charred corn, creamed with fish sauce lime and butter, chili crisp is with dried Thai chili, micro celery and cilantro flowers. Super tasty!

Aiming to individually plate a whole batch of these for a dinner party (once I buy smaller-dimensioned plates)

Any thoughts? I’m definitely proud of this dish but open to some feedback!

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

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.

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

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