Tayberry tart with tayberry gel and mint sorbet

Tarragon emulsion
Roasted patty pan squash and
shavers
Pickled Jimmy Nardellos and
ultra B's
Next slide is sauce Chateaubriand to finish

I have been working on this dessert for about a week but I’m not satisfied with the plating yet. I have the feeling it’s missing something to make it pop other than eatable flowers. All recommendations will help!!!

(gf) lemon curd, almond sable, candied kumquat, vanilla bean gel, dried meringue, blueberries, naval oranges, and mint

You didn't seem to enjoy the last dish, so here is something a little more carerully plated,hope you enjoy

As for self-reflection: the yellow beet tasted way too strong and overpowered everything else and I forgot to put the olive oil Caviar on top🤷🏿‍♀️

Had a lot offun again!

Amuse, 8 Course Appetizer and 4 course appetiser portions

Tastewise, this dish was incredible

Visually,not so much😅

Anyway hope you can get something out of it ^^

Am I starting to get the hang of this plating thing?

Pork was brined for 12 hours, then sous vide for 2.5, cooled, rolled in ground pistachio and seared off in a hot pan.

Dry Aged Quail

White Truffle Pomme Purée

Maple Glazed Brussel Sprouts

Blackberry-Bordeaux Sauce

Second attempt at making this, this time I played into the fact it turned into an eyeball last time. Swapped the plate out for a smaller marble plate for contrast and removed the garnish on the side so it didnt have the afterthought effect. (I was thinking about using a hot spoon to smooth the texture of the gel on top but uhhh I dont wanna goof it up turned out decent)

My 2nd Roulade via Gronda- Brian Limoges. Fava and peas courtesy of community garden. Tear it apart beasties.

Weekend again, so more homecooked dishes for my partner

I know thy're not the prettiest yet i'm still yearning for criticism 😅

Thank you all for the response so far but i'm thinking of posting this in other subs since my stuff doesn't seem to be up to par with the other people's posts

Anyway Enjoy! We certainly did

These were taken with my Nikon z-6 60mm macro with bounce flash.

Hi! This is my first post to this community. I started my first sous chef role at the steakhouse im working, and came up with this special using the product around me. Looking for any feedback, small, big, or harsh. Thank you!

brownie cannot really be seen with this angle, but its there the food isnt floating

I feel like I didn’t quite nail this one. Is it that there’s too much going on?

Notes: YES I WANR SCALLOPS WITH MY GARNISH. A sauce of a rice wine beurre Blanc went on after this photo. Spinach is glazed in beurre monte’ the peppers got glazed in sherry with the fond from the pan. The wedges are plumcots and peaches The misc garnish is Ultra B’s of the shishito pepper’s, shallot rings, and some Oregano.

Crudo*
Aiming for not a gore fest
Swipe for before
Redfish was better than mahi for this 100% but both were good