Would you be willing to share the recipe? This looks like an absolute gem. Compliments are more than deserved!
Upbeat_Instruction98 on
I have to ask if you do this for a living.
This is beautiful plating, and the concept of flavors is something I would want to order and try.
Champagne_of_piss on
Love a posset. This looks really well composed. The stripes in the meringue i think make it pop a lot more than a uniform lighter color would.
StainedButthole on
Fucking amazing as always chef.
SlyDiorDickensCider on
Oh wow. This looks like it would smell absolutely gorgeous
eatmusubi on
woww, stunning. the palette and swirled meringue are giving starry night, i love it.
iwasinthepool on
This looks awesome man. I’m going to give you some advice that has nothing to do with the food.
Go get a part time job at a restaurant while you still have another job. Stop treating this as a hobby if you think you want to do it professionally. Tell them you can only work Friday, Saturday, and Sunday, and tell your other job you need to leave early on Fridays for a couple of months. Don’t tell the restaurant that you have done any of this. Tell them you’re totally green and want to try something different and you love cooking, and thought this was the move. Don’t tell them the things you’ve made or that you’ve tried anything. If they ask if you’ve done something, you say “no” and ask how they want you to do it. Just get the job and keep quiet and work for a couple of months. I know this is different advice than for any other job you might get, but the job is different and chefs are different from your corporate bosses. Many of them are actually going to be turned off that you can cook like this with no restaurant experience. They’ll all tell you the same thing: “You can do it at home but can you do fifty in a night?” Chefs have terribly fragile egos 😂. It’s from years of back breaking labor and not having any resemblance of a normal social structure outside of work.
Do this for yourself to see if you truly want the experience. I hope you do because you’ve definitely got talent, but I’m not going to tell you to jump right in.
kathoron on
This just made my whole mouth fill with saliva. Absolutely beautiful. Looks delicious
Slaphappyfapman on
This is just lovely. Looks beautiful, thoughtful elements. Looks nice and fresh, interesting and appetizing top work 👏
NYEDMD on
Superb! Only conceivable improvement would be crushed instead of cubed ice. That’s nitpicking, I know. Great job.
aubaub on
Lost me on the third pic ngl
mrcatboy on
Chipping in as yet another dude who’s gotta have this recipe.
Your meringue looks absolutely STUNNING. I love love LOVE the vague resemblance to shards of Chinese porcelain. The plating is very simple and yet whimsical and elegant in its composition. Beautiful!
holyjwlz on
This is beautiful! Looks beyond delicious and refreshing, I can smell all the aromas through the screen! 🍋💛
13 Comments
Would you be willing to share the recipe? This looks like an absolute gem. Compliments are more than deserved!
I have to ask if you do this for a living.
This is beautiful plating, and the concept of flavors is something I would want to order and try.
Love a posset. This looks really well composed. The stripes in the meringue i think make it pop a lot more than a uniform lighter color would.
Fucking amazing as always chef.
Oh wow. This looks like it would smell absolutely gorgeous
woww, stunning. the palette and swirled meringue are giving starry night, i love it.
This looks awesome man. I’m going to give you some advice that has nothing to do with the food.
Go get a part time job at a restaurant while you still have another job. Stop treating this as a hobby if you think you want to do it professionally. Tell them you can only work Friday, Saturday, and Sunday, and tell your other job you need to leave early on Fridays for a couple of months. Don’t tell the restaurant that you have done any of this. Tell them you’re totally green and want to try something different and you love cooking, and thought this was the move. Don’t tell them the things you’ve made or that you’ve tried anything. If they ask if you’ve done something, you say “no” and ask how they want you to do it. Just get the job and keep quiet and work for a couple of months. I know this is different advice than for any other job you might get, but the job is different and chefs are different from your corporate bosses. Many of them are actually going to be turned off that you can cook like this with no restaurant experience. They’ll all tell you the same thing: “You can do it at home but can you do fifty in a night?” Chefs have terribly fragile egos 😂. It’s from years of back breaking labor and not having any resemblance of a normal social structure outside of work.
Do this for yourself to see if you truly want the experience. I hope you do because you’ve definitely got talent, but I’m not going to tell you to jump right in.
This just made my whole mouth fill with saliva. Absolutely beautiful. Looks delicious
This is just lovely. Looks beautiful, thoughtful elements. Looks nice and fresh, interesting and appetizing top work 👏
Superb! Only conceivable improvement would be crushed instead of cubed ice. That’s nitpicking, I know. Great job.
Lost me on the third pic ngl
Chipping in as yet another dude who’s gotta have this recipe.
Your meringue looks absolutely STUNNING. I love love LOVE the vague resemblance to shards of Chinese porcelain. The plating is very simple and yet whimsical and elegant in its composition. Beautiful!
This is beautiful! Looks beyond delicious and refreshing, I can smell all the aromas through the screen! 🍋💛