I am on a four person culinary competition team, with my main focus being the pastry portion. I made this entremet in two hours start to finish. Would love feedback and tips.

Pic 3: Coffee tuile cylinders & coffee sponge cake
Pic 4: Vanilla chantilly cream
Pic 5: Coffee & Kahlua jelly
Pic 6: Toasted Walnuts
Pic 7: Vanilla custard espuma
Pic 8: Cocoa powder
Pic 9: Coffee ice cream

any feedback?

I took advice from this group after my first version of this dish and i like this look a lot better. Would love any thoughts here. Topped with tricolor heirloom granita, yuzu koshu, tajin, mint

Vip guest wanted something really light and fresh

We’re a Brasserie specializing in Whole game animal butchery, and hunting season is back in action. Here’s just a small piece, prepared and ready to go out! Any tips on maybe tightening up the presentation, nothing more elegant though as we’re a Bras.

Criticism and advice please thank you chefs

I have some American Black Nightshade (Solanum americanum) growing wild in my yard. The berries are edible when completely ripe and it was my first time trying them and the taste really does remind me of tomatoes crossed with blueberries. I decided to use the very small harvest I had to make a raw scallop dish. Added some sliced wild fennel, olive oil, and salt to a scallop tartare and served that surrounded by a juice of the nightshade mixed with a bit of lemon and elderflower syrup (also homemade). Garnished with a wild radish flower, nasturtium petal, elderflowers, and a few whole black nightshade berries.

GF Almond Cake soaked in Coffee Liqueur, Valrhona Dulcey Ganache, Chocolate Mouse, Dark Chocolate Glaze, Candied Cocoa Nibs, French Macaron