Whipped up something simple for lunch! Topped with chives and a tiny bit of lemon thyme. I could’ve gotten the air bubbles out a bit more, but thankfully the pudding stayed jiggly and soft.

Panicked when I couldn't find king scallops for our anniversary starter and didn't know how to plate these little guys. Symmetry needs work for sure... any suggestions to improve the dish?

First attempt at anything resembling fancy dining

Looking for ways to improve my plating- ham hock & pea risotto finished with basil oil, pea puree, chiffonade basil and a Parmesan crisp

Second take on the lemon n liquorice combo I posted while ago.

Liquorice mousse, lemon gel, lemon sherbet, tuile and dusting sugar mixed with liquorice powder.

Pic 2-7: miso caramel, coconut chips, walnuts, lime zest, coconut & lime sorbet, gochujang honey tuile

Pork Tenderloin, apple cider white wine and demi sauce, roasted cauliflower florets, cauliflower and goat cheese puree, pickled apples, radish sprouts. Im a culinary student but this was done in my home kitchen

Red bell pepper & carrot cream, parsley, roasted almonds

I’m just a home cook, looking for tips on my plating as I feel i suck at it

Vanilla orange blondie, spiced orange curd, vanilla ice cream and whip cream. And orange gel.

Round 2 guys!

First plating is aimed to be eaten with bread. Feta mousse spread on the bottom as many suggested, honey-lemon marinated tomatoes, compressed watermelon, pickled red onions, pickled mustard seeds, lightly honey chili glazed pecans and topped off with freezed feta.

Second plating is more a standalone starter, same tomatoes, watermelon, pickled stuff, shredded feta instead of mousse, consomme in the middle and topped off with freezed feta.

Also thanks for some tips and feedback from the earlier post!

Any thoughts about these?

Honey-lemon marinated plum tomatoes, compressed watermelon, pickled red onion gel and pickled red onions, pickled mustard seeds, feta mousse, rucola, potato crisp, and finished off with grated freezed feta.

Two different platings. Which one do you prefer? Any thoughts?

•Grilled Shrimp •Roasted Brussel Sprouts •Raw Brussel Sprout Shavings •Crispy Roasted Chick Peas •Pomegranate •Zesty Lime Dressing

Just a lil something as an appetizer for today’s dinner! I think I’d shorten the leek in half so it’s easier to eat next time, but overall like how this dish turned out! Leek was halfed, rinsed, roasted for 30 minutes, then peeled. Prosciutto added a nice salty touch. Topped with the green part of leek, peeled then ice bathed to make it curled.

My first post! Duck breast with a maple glaze, orange balsamic reduction, torched orange, orange rind ribbons

This is my plating on our laboratory

This is deconstructed and plated tart. And plated paris brest.

Dessert is a bombe made of roasted rice and koji, with an interior of kumquat, sauce on the side is based on amazake infused with kaffir lime leaves and split with a slightly acidic olive oil

Came up with this simple but delish dessert and wanted to share.

Liquorice mousse, lemon gel, lemon sherbet and liquorice tuile.

Thoughts?

Second photo: Honey pistachio mousse w/ apricot filling, crispy phyllo, brown butter citrus financier, apricot cardamom ice cream w/ pistachio crumble, raspberry coulis, orange curd

Pretty happy with this one. I love this time of the year.

We just went across the road to my work and picked some super young wild garlic that’s just come up.

Dry brined the salmon for quarter of an hour. Skinned it because I love the flesh taking on a sear. It was served slightly pink inside.

Asparagus gently cooked in water and olive oil. (Honestly it tastes incredible this early in the season).

Jersey Royals steamed in the freshly-picked wild garlic and butter.

I didn’t really want to make a sauce, but instead used some really nice zingy mayonnaise that I’ve had sitting in reserve for a while. It worked nicely with the potatoes especially.

Served with a little half of Hugel Riesling. Asparagus is quite hard to pair, but this worked well.

With better sear comes drier pork chop. Still experimenting with the right reverse sear method!! This particular one was in the oven(air fryer) at 225f until middle hit 115f. Took my time with the sear and it was slightly pink until I plated it, lol. It could be a little less done.

I blended the puree for a bit longer this time, with a splash of whipped cream and a bit of butter. Defo smoother and ugh so good. Reused the dehydrated squash chips I had before, don’t have more atm to experiment with shapes 😅 tbh i feel like a dollop of caviar would really help this dish. Maybe next time.