Practicing my Carbonara technique for culinary school. π 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.
Dessert is a bombe made of roasted rice and koji, with an interior of kumquat, sauce on the side is based on amazake infused with kaffir lime leaves and split with a slightly acidic olive oil by Weak_Speed5949 Culinary Culinary Plating
ilwonsang93 on March 18, 2026 1:08 pm I am not a dessert person but this hit me hard, visually and appetite -wise. Bravo. I would give anything to try this.
BogesMusic on March 18, 2026 1:25 pm Iβm just happy the decorative ingredients were actually used in the edible portion of the dishβ¦ I canβt stand seeing an amuse sit on a bed unpopped popcorn when there was no corn in the actual dish
2 Comments
I am not a dessert person but this hit me hard, visually and appetite -wise. Bravo. I would give anything to try this.
Iβm just happy the decorative ingredients were actually used in the edible portion of the dishβ¦
I canβt stand seeing an amuse sit on a bed unpopped popcorn when there was no corn in the actual dish