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.
Pan-seared white fish over a bed of creamy potato puree, topped with a fresh mango salsa. The colors were just too good not to share [OC] by blitzcartier Culinary Culinary Plating
ActualObligation7603 on March 23, 2026 4:43 am Mmmm white fish. Think this dish would look better and eat better over rice. Nice plateware.
2 Comments
Mmmm white fish. Think this dish would look better and eat better over rice. Nice plateware.
beautiful. and the plate reminds me of a scallop shell.