Hello all, first post on this sub. I am an aspiring chef going to culinary school with some minor Michelin experience and other line cook experience. I’d really love some tips on how I could make this better and if any pros have tips for working in Michelin. My goal is to work at a bunch of starred restaurants and then maybe one day open my own place and achieve my own star. Thanks everyone!
by aidan2235
2 Comments
Looks great chef, from this angle I’d suggest some more practice on the piping work. You can see how the left side is following one pattern then it shifts to a different pattern to the middle and back to another at the right side. Practice some consistent pipe work and you’ll be on track to a complete dish👊👊
I would focus on nailing techniques and flavor before getting too out there.
This looks nice. But the piping would have gotten me thrown out of a michelin starred kitchen. I’d really have to taste the spiced tart shell, sage, chestnut and blackberry to see how they come together. Could be nice but seems likely to be oddly jarring.