So I work as the Executive Chef of a Franciscan retreat center. We rarely get to do anything truly exciting, but on occasion our fine dining services are called upon. Tonight we did a private dinner for 6. It was a great time to be a Chef!
by thatredheadedchef321
8 Comments
What’s picture 1? Crab tostada tower? And the other stuff? Looks good dude, good height on the plates
These plates look amazing, well done chef!
Looks aight. Idk how I’d feel about fresh raspberry and mango in the mash.
Only note, if you want fresh lime on a plate, make lil quarter piece squeezers, you can’t really eat a slice of lime like that lol
Franciscan, like the monks?
Yooo stop using the laoganma bruh…
Looks great and that’s a LOT of lamb.
I feel like you’re leaning on the micro greens a little too hard.