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.
Culinary Plating March 11, 2026Kabritu stew pastry, turnip potato creme, sous vide charred red onions, malaga wine sauce.
Culinary Plating March 11, 2026Steelhead Trout, Coconut & Cauliflower, Red Pepper, Barbecued Cucumber
Culinary Plating March 9, 2026Chicken Breast | Layered Crispy Potatoes | Pea Puree | Golden Beetroot | Blistered Tomatoes
Culinary Plating March 7, 2026Brill & squid, young cabbages marinated with roasted yeast vinaigrette, chervil root puree, squid dashi & fermented cabbage beurre blanc.
Culinary Plating March 5, 2026Langoustine, asparagus, saffron vanilla sauce, black garlic, sudachi and puffed quinoa.
Culinary Plating March 5, 2026Dark chocolate flourless cake with chocolate strawberry gnace and a strawberry Chianti coulis
Culinary Plating March 4, 2026Pan-Seared Octopus | Potato Purée | Pepper Salad | Cornbread Crumble | Parsley Mayo & Roasted Bell Pepper Mayo
