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 March 24, 2026Braised Pork Loin — prunes, almonds, dill; lentils with mirepoix and potatoes; white stock reduction with mushrooms & currant
Culinary Plating March 23, 2026Pan-seared white fish over a bed of creamy potato puree, topped with a fresh mango salsa. The colors were just too good not to share [OC]
Culinary Plating March 23, 2026Pan-Seared Sea Bass over a Silky Carrot Purée, served with Charred Broccolini, Eggplant, and Zucchini [OC]
