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 March 18, 2026Fall Vs. Spring: Honey pistachio mousse w/ fig filling, crispy cinnamon phyllo, cardamom crumble, lemon olive oil cake, olive oil custard
Culinary Plating March 17, 2026Spring is here! Pan-roasted salmon, Wye Valley Asparagus, Jersey Royals in Wild Garlic Butter, homemade Mayonnaise
Culinary Plating March 15, 2026Shrimp Toast with Spicy Shrimp Salad, Sautéed Shrimp & Coconut Shrimp Bisque
Culinary Plating March 15, 2026Burratta with peach coolis, roasted peaches and cherry tomatoes, sun flour seeds, fig glaze and foccacia
Culinary Plating March 14, 2026Mushroom and Arborio Stuffed Cabbage Parcel, with Harissa, and Yogurt.
Culinary Plating March 13, 2026Second try. Pork loin chop, butternut squash puree, Sae Als, squash chips, nori cream sauce and nori oil.
Culinary Plating March 12, 2026Reverse-seared pork loin chop, butternut squash puree, “sae-al”, squash chips, lemon-butter sauce
Culinary Plating March 12, 2026Smoked Brisket + Drippings Reduction. Carrot Purè, Blanched Brocollini, Roasted Brussel Sprouts and Pearl Onion
Culinary Plating March 12, 202628 hr sous vide brisket with spice rum BBQ sauce, baby potatoes and mixed veg.
