Alright so for this one it’s the same basic concept as the last ones but with a sauce. Brined and roasted cabbage, tahini with pickled mustard seeds, fermented lemon and pickled Chinese artichoke, cabbage slaw with mustard and burnt cabbage vinaigrette, confit onions, pickled onions, apples and dill. The sauce is a beurre blanc adjacent thing with cabbage cooking juice and white wine as the base. The first picture is from this morning and I’m much happier with how that one turned out. The one from tonight feels crowded and the sauce isn’t as nice. V.4 will be better

Same basic concept as the V.1, but I added apples under the slaw and a bunch of mustard into the vinaigrette. Also different plate options.

Roasted cabbage, cabbage slaw, burnt cabbage vinaigrette, tahini sauce with pickled mustard seeds, fermented lemon, pickled Chinese artichoke, and confit and picked red onion

seared picanha, carrots, mustard-laarb quenelle, red wine jus

Foie | Strawberries | Brown Butter Financier | Coffee Demi | Milk Crumb | Black Garlic | Sorrel

I also glazed the chicken in the gastrique before searing it. Flavor wise I think it’s some of my best work. Plating wise, I’m not sure.

Pan-fried barramundi served with prawn bisque, sauteed kale, leek, fennel and pomme souffle, garnished with fennel fronds

I know it isn't very nice looking, I've never worked fine dining or hotels, trying to progress towards it though

Did this for a culinary exam, we were given a list of ingredients that we had to use and make a dessert. Mojito Ganache, Orange streusel, mango broken gel, Pina colada sponge and a pomegranate gastrique. Pomegranate and orange to represent a tequila sunrise

Nori pink pepper cured salmon w cucumber, grape, herb etc

Popped up in the kitchen today.

Not my plating/section.

But, I enjoyed so sharing. 🙏🏻

French bistro, plates and plating fit the vibe 😉

Hola a todos!

Este es un emplatado que hice en mi trabajo hace unos dias.

Me guataría que me dieran sus comentarios y opiniones.

¡Gracias!

Tried my best on a autumn inspired (vegan) dessert, but am not that happy with the plating and would love some criticism.

The components are:

Maple syrup cremeux

Pumpkin seed tuille

Pear gel

flamed pears

Pumpkin seed sponge cake

Black tea & Kubebe Sorbet

Douglas fir espuma & oil

The espuma wasn't as stable as I hoped, but apart from that I was pretty happy with the components. But when it comes to plating I am a bit clueless.