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
Culinary Plating January 19, 2023Duck tenderloin tartar, maitake mushroom dijonaise, fried garlic chips, crispy capers, and shaved shallot and serrano
Culinary Plating January 18, 2023Beets, Daikon, Kohlrabi, Lavender, Blood Orange, White Wine Reduction, Tarragon Oil
Culinary Plating January 18, 2023pecan Mont Blanc: tres leches base – 80% chocolate ganache – red currant jelly – orelys caramelized chocolate pecan mousse – pecan cremeux – dried meringue
Culinary Plating January 16, 2023Tuna tartare with avocado wasabi cream, sesame mayo, shiso and bonito (homecook)
