Coming up on 6 years in kitchens, starting in fast food for 2.5 years, then 2 years at a local farm-to-table, and now a year at my current place I’m lucky enough to be trusted as a breakfast and lunch chef. My Exec and Sous are extremely talented and I’m so lucky to be able to learn from them; I’ve progressed more in the year I’ve been here than in the rest of my career to this point.
​
I’ve got a lot to learn so hit me with all the critiques you’ve got!
Philly_ExecChef on
Mmmm Graham crackers and micro greens
singingtangerine on
if it’s a dessert, skip the micro greens.
lostfingers on
Looks more like crostini than tuiles. Maybe try freezing the bread and cutting it in the meat slicer to get something thinner (closer to a tuile)?
4 Comments
Coming up on 6 years in kitchens, starting in fast food for 2.5 years, then 2 years at a local farm-to-table, and now a year at my current place I’m lucky enough to be trusted as a breakfast and lunch chef. My Exec and Sous are extremely talented and I’m so lucky to be able to learn from them; I’ve progressed more in the year I’ve been here than in the rest of my career to this point.
​
I’ve got a lot to learn so hit me with all the critiques you’ve got!
Mmmm Graham crackers and micro greens
if it’s a dessert, skip the micro greens.
Looks more like crostini than tuiles. Maybe try freezing the bread and cutting it in the meat slicer to get something thinner (closer to a tuile)?