Practicing my Carbonara technique for culinary school. 🍝 Working on that silky emulsion without overcooking the eggs. Does the sauce consistency look professional enough or should I aim for something a bit tighter? Would love some feedback from fellow home chefs!
Elevated French Toast: brioche, berry reduction, and vanilla bean scoop. Aiming for a balance of textures and height.
Burratta with peach coolis, roasted peaches and cherry tomatoes, sun flour seeds, fig glaze and foccacia by Traditional_Block463 Culinary Culinary Plating