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!
Big yorkshire pudding with sausage, mashed potatoes, broccolini and of course, the glorious gravy drizzled on top
Culinary Plating January 22, 2023Artichoke croquettes over lemon cream, chili oil, and forbidden rice
Culinary Plating January 22, 2023Seared scallops in bacon dashi broth with birds eye chili oil and curly scallions.
Culinary Plating January 22, 2023Pork belly, parsnip green apple purée, green apple, pickled mustard seed, micro greens and a reduced apple cider sauce
Culinary Plating January 22, 2023Filet with port wine jus, glazed carrots, mushrooms n brown butter and bearnaise. My only regret was not making the mushrooms visible enough.
Culinary Plating January 20, 2023Pistachio 5 Ways || Fried gelato, custard/pudding, caramel, chopped, and an oil drizzle
