seared chilean sea bass and little neck clams, fennel, purple carrots and leeks sou vide in lemon oil, English pea puree, and a tomato saffron sauce.

You have all the right components, but, presentation, presentation, presentation. Tighten up the array. Bed the fennel, carrots, and leeks, place the sea bass on top of those, then arrange the little necks and decorating the array with the pea purée and tomato saffron sauce. Plate is not doing any justice to this. Artistic presentation. It’s what we see when the plate is brought to the table. We eat with our eyes first.