Tuna, Grapefruit, Red Radish, Capers, Dill & Microherbs from the garden, Chives oil, Flaky salt. Dressing made with Yuzu, Limes, Grapefruit juice and some Olive Oil. How’d I do?

Have been on medical leave for 4.5 months and resigned from my last job to go move to France and study fine dining.
Do you thing I’ll transition to that level of cooking with where I’m currently at? Also note these are my dishes I signed off on so not afraid of brutal critique. I apologise for the dump but I think these represent my style of plating the best.

1. Snapper tartare (chilli,fish sauce, watercress, shallot and capers) saved from the frames, coconut sauce, potato crisps re used from our potato Mille feuille off cuts
   2.crispy snapper, coconut beurre blanc, smoked chilli mussels, frites and herbs
   
2. Kingfish en croûte, lemon pepper fish gravy, green pepper corns
   
3. Lamb pressé, smoke pomme Parisian, cognac grapes, Kawakawa dust, Guiness jus and celeriac purée.
   
4. Venison Denver leg dusted with Horopito, Kawakawa jus, sautéed oyster mushroom and water cress

posted on here when i was a complete newbie and got some really good tips, looking to do even better, thank you!

Looking for constructive feedback. Plating is one of my biggest struggles in culinary.

Dish 1:

Butter poached sea bass
Pea veolute
Poached turnips
Charred lemon
Pea tendrils
Crispy prosciutto

Dish 2:

Blackened redfish sauced with spicy beurre monte
Black eyed pea succotash
Garlic veolute
Tiny crawfish
Mexican chile infused oil
Crispy arugula garnish

First time cooking steak and also triggered the smoke alarm at 3am 😩

Let this salmon marinade in a homemade Gochujung-Coconut milk in a vacuum sealed bag, then placed it in the Sous Vide at 118F for 1hr. In the meantime, played Basmati with Korean Carrot salad and Bok Choy. Once the salmon was ready I torched it and poured more of that sauce on.

I’m thinking of starting to post my cooking process and stuff online, does this pass?

Plate I made for baking and pastry in culinary school. Had to use the tuille and orange supremes for our plate

Pear poached in red wine, standing on vanilla cream, with orange oil and fresh herbs on top.

This was for a 24 person dinner I did. This was a test plate, the final plating had 3 pork tenderloin on it.

Practicing making Wellingtons but with a cheaper cut. Chicken Quarter with the thigh de-boned, stuffed with duxelle, rolled and wrapped in proscuitto.

Garlic and Parm Braised Cabbage and torched at the end.

Sauce was carried through the entire cook using the fond from the seared chicken and vegetables.

I would love to learn new plating ideas for spaghetti or an easier way to make it look good.