1) Coq au Vin on mash potatoes.
2) pan seared duck breast, garlic-wine cabbage, fried sweet potato, roasted shallot vinaigrette, toasted pepitas.
3) Pan seared salmon, parsnip mash, roasted veg medley, avocado lime creme.
4) pan seared duck, sweet potato puree, brown sugar apple jam, crushed nuts.
5) veggie stir fry on white rice with scallions
by Specialist_Mud9903
5 Comments
I know it can get very stressful when you’ve got 20 tickets on the run, but try plating a bit slower. I can see your panic.
Lovely sear on the salmon
Did you eat those dishes, or cook and plate them up? Or all of the above? Whichever is the answer, you’re ahead of the game. Most chefs who have accomplished anything started doing this at a young age, even younger than you sometimes. Now work your ass off for the next 30 years and don’t fuck around with substance abuse.
Solid for how young you are. Sauce doesn’t have to be all over. That is really the opportunity to express yourself.
For example, in photo 2, ladle that vin on a portion of the breast to drip down. I thought it was a gravy when just looking at the pictures. I would do the same with a gravy/sauce. It settles naturally and doesn’t slide down like if you were to circle it around the lip of the plate.
Photo 3, with a thicker sauce, instead of going in a back and forth straight pattern, be a little more direct. Identify 3-5 places and squeeze out a larger portion.
Good luck in your progress.
Just clean up the obvious mess and these look so much better. Don’t hit the rim of the plate with sauce. Make your edges smooth when plating purées, bring the jam closer to the middle of the plate and not so far on the sides on the 4th dish. Think about how you want us to eat this. Do I have to drag my food around the plate to get the flavor? The cook on the proteins looks wonderful, you’re clearly talented. Make your plates more concise/tight/clean. Keep going my dude