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.
Big yorkshire pudding with sausage, mashed potatoes, broccolini and of course, the glorious gravy drizzled on top
Pork Tenderloin, apple cider white wine and demi sauce, roasted cauliflower florets, cauliflower and goat cheese puree, pickled apples, radish sprouts. Im a culinary student but this was done in my home kitchen by No-Management3289 Culinary Culinary Plating