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.
Second photo: Honey pistachio mousse w/ apricot filling, crispy phyllo, brown butter citrus financier, apricot cardamom ice cream w/ pistachio crumble, raspberry coulis, orange curd by Rude-Bus-7968 Culinary Culinary Plating