Wild boar, port demi, beetroot puree. Turnip spruit
Slow cooked salmon in dashi/ponzu. Rolled in pak choi. Wasabi mayo and shrimp crisps
by oKoen
25 Comments
Wise-Concentrate2722
Those are some beautiful dishes, Chef!
thedavidnotTHEDAVID
Love it, Chef!
MagretFume
Be proud
BrunoiseTheBastards
You’re killing it. I’ve been an Exec and I’m proud of you. I’m Avl area NC and depressed and doom scrolling and trying to give out love wherever I can. Good job
Gidget_4
Nice use of colors and achieving height in each dish, looks great chef! Keep up the great work 💪🏻
Accomplished-Plan191
Very whimsical
ijustdontlikespiders
I love posts like this it’s both inspirational and helps keep my ego in check. Beautiful work
Lucid-Machine
From yes chef to yas chef.
mrme516
Beautiful. My only feedback(not criticism) but a personal preference as a person with a background and willing to pay for something good. The second dish, all the beautiful playful colorful elements are sequestered on half the plate. To me it’s such a stark contrast between the two. Besides that 100% would pay to eat your food.
Hungry_Kick_7881
Those look incredible. Great job
JauntingJoyousJona
That one smudge looks off. Smh, amateur hour
Zealousideal_Dog_968
Waaaayyyy to many flowers in my opinion
Hornery_Cook
Extremely talented Chef!
HangryPangs
Beautiful stuff.
DreamerDragonChef
This looks goooooood 😍
YouThinkThatsAir
I would devour
leith666
Fascinating, the chefs at my kitchen instinctively put their borage flowers upside down too. Maybe I am wrong thinking they should be put the way they grow on the plant. No hate, your food looks legit 🙂
Naazgul87
Hells yea brother!
Hotarama
Looks great chef
hightide2020
Very talented that egg roll looks great
gesskwick
Spend more time on your sear over decor.
Form follows function
Apprehensive-Dog6997
These are lovely! What did you use for the leaf garnishes on the second picture?
vitonga
im not dissing,
it looks really good, but i also feel it looks really busy
especially #2 there are so many things on the side, takes away from the boar.
# 3 roll up looks awesome, but the garnishes take away from it.
i bet it all tastes great chef, thanks for sharing
Salt-Call-1880
I worked at a French restaurant that used micro greens and edible flowers. Stick with using the petal of the flowers rather than the whole head of the flower. Love the playing and you’re definitely on to something. Just stay away of the super piled up garden look. Cheers chef and congrats!
No_Brain8836
It’s not cohesive, keep fine tuning and dial up the elegance and par back the decor
25 Comments
Those are some beautiful dishes, Chef!
Love it, Chef!
Be proud
You’re killing it. I’ve been an Exec and I’m proud of you.
I’m Avl area NC and depressed and doom scrolling and trying to give out love wherever I can.
Good job
Nice use of colors and achieving height in each dish, looks great chef! Keep up the great work 💪🏻
Very whimsical
I love posts like this it’s both inspirational and helps keep my ego in check. Beautiful work
From yes chef to yas chef.
Beautiful. My only feedback(not criticism) but a personal preference as a person with a background and willing to pay for something good. The second dish, all the beautiful playful colorful elements are sequestered on half the plate. To me it’s such a stark contrast between the two. Besides that 100% would pay to eat your food.
Those look incredible. Great job
That one smudge looks off. Smh, amateur hour
Waaaayyyy to many flowers in my opinion
Extremely talented Chef!
Beautiful stuff.
This looks goooooood 😍
I would devour
Fascinating, the chefs at my kitchen instinctively put their borage flowers upside down too. Maybe I am wrong thinking they should be put the way they grow on the plant. No hate, your food looks legit 🙂
Hells yea brother!
Looks great chef
Very talented that egg roll looks great
Spend more time on your sear over decor.
Form follows function
These are lovely! What did you use for the leaf garnishes on the second picture?
im not dissing,
it looks really good, but i also feel it looks really busy
especially #2 there are so many things on the side, takes away from the boar.
# 3 roll up looks awesome, but the garnishes take away from it.
i bet it all tastes great chef, thanks for sharing
I worked at a French restaurant that used micro greens and edible flowers. Stick with using the petal of the flowers rather than the whole head of the flower. Love the playing and you’re definitely on to something. Just stay away of the super piled up garden look. Cheers chef and congrats!
It’s not cohesive, keep fine tuning and dial up the elegance and par back the decor