Nice. But did you put a dauphinoise on top of pomme puree? Because that’d be pretty baller
DifficultCurrent7
Ooof that looks so good! That steak looks fucking immaculate.
El_Mariachi_Vive
A home dinner has no business looking that excellent
IAm5toned
clock out when you’re not on station lol
petrolstationpicnic
I’d go with an actual green vegetable, not just micro herbs. But I’m a sucker for a brassica.
Really soft, buttery, garlicky Hispi would be a treat. Sweated down slowly for a while, in place of the parsnip purée
Maybe put parsnip in the pave? And have a carrot purée.
But that’s nitpicking, looks great, would happily smash! The cook on the steak is 🔥
spam__likely
Where is the steak?
Kind of kidding. Plate looks great, so I want way more steak than that.
bl4derdee9
that gratin looks great!
DreamerDragonChef
Ha I also plate at home like this 😂 it’s just in my nature by now. Can’t help it hahaha
Icy_Pay3775
Yum. Also how strong can you get that coffee?
NoxusAir
Damn man this looks great. If you’re doing this at 16 your future looks very promising.
DGriff421
Nicely done. Now, put it on the menu so the exec can take credit for your hard work!😂
Legitimate_Cloud2215
Fancy pants!!
darrenzemanek
This is a beaut!!
andlg
16yo in the industry or age? Looks impressive nonetheless
DaWayItWorks
Looks good, but where’s the rest at?
redacted_cowruns
Submit this picture along with a cover letter to the closest Michelin star restaurant.
MicahSpor3
Is that Mille feuille potatoes? Well done!
StreetfightBerimbolo
Lovely flavors
As a matter of practice you should avoid saucing onto sliced meat with a temp you are displaying.
Sauce the plate before and place on top. Or be delicate with saucing around.
Good luck in the industry.
daza666
Looks fantastic, you know more than me. Only tiny thing I’d consider changing, I’d probably not put sauce across the cut steak. I prefer the look of the steak on the sauce and it’s easier to see how good the cook is. Feel free to ignore though, I couldn’t produce that plate. Unreal work
HotLettuce-
I was talking to one of my younger cooks whilr teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
HotLettuce-
I was talking to one of my younger cooks whilr teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
HotLettuce-
I was talking to one of my younger cooks while teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
HotLettuce-
I was talking to one of my younger cooks while teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
HotLettuce-
I was talking to one of my younger cooks while teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
HotLettuce-
I was talking to one of my younger cooks while teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
HotLettuce-
Was teaching one of my younger cooks how to make a proper pavé the other day and I did the math. In my 21 years in the industry I’ve made approximately 1,460 half hotel sized pavés. Super annoying, but super satisfying when they turn out well. Great looking dish chef.
johngooddude
Blocky
mollererico
bravo!
xCurb
I’m not sure how to say this, but I’m still hungry..
29 Comments
Nice. But did you put a dauphinoise on top of pomme puree? Because that’d be pretty baller
Ooof that looks so good!
That steak looks fucking immaculate.
A home dinner has no business looking that excellent
clock out when you’re not on station lol
I’d go with an actual green vegetable, not just micro herbs. But I’m a sucker for a brassica.
Really soft, buttery, garlicky Hispi would be a treat. Sweated down slowly for a while, in place of the parsnip purée
Maybe put parsnip in the pave? And have a carrot purée.
But that’s nitpicking, looks great, would happily smash! The cook on the steak is 🔥
Where is the steak?
Kind of kidding. Plate looks great, so I want way more steak than that.
that gratin looks great!
Ha I also plate at home like this 😂 it’s just in my nature by now. Can’t help it hahaha
Yum. Also how strong can you get that coffee?
Damn man this looks great. If you’re doing this at 16 your future looks very promising.
Nicely done. Now, put it on the menu so the exec can take credit for your hard work!😂
Fancy pants!!
This is a beaut!!
16yo in the industry or age? Looks impressive nonetheless
Looks good, but where’s the rest at?
Submit this picture along with a cover letter to the closest Michelin star restaurant.
Is that Mille feuille potatoes? Well done!
Lovely flavors
As a matter of practice you should avoid saucing onto sliced meat with a temp you are displaying.
Sauce the plate before and place on top. Or be delicate with saucing around.
Good luck in the industry.
Looks fantastic, you know more than me. Only tiny thing I’d consider changing, I’d probably not put sauce across the cut steak. I prefer the look of the steak on the sauce and it’s easier to see how good the cook is. Feel free to ignore though, I couldn’t produce that plate. Unreal work
I was talking to one of my younger cooks whilr teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
I was talking to one of my younger cooks whilr teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
I was talking to one of my younger cooks while teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
I was talking to one of my younger cooks while teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
I was talking to one of my younger cooks while teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
I was talking to one of my younger cooks while teaching him how to make pavé and actually did the math the other day. I have made approximately 1,460 half hotel pan sized potato pavés in my 21 years in this industry. Super annoying, but so satisfying when they turn out well. That’s a great looking dish though. I love cooking fancy shit at home for my wife and me.
Was teaching one of my younger cooks how to make a proper pavé the other day and I did the math. In my 21 years in the industry I’ve made approximately 1,460 half hotel sized pavés. Super annoying, but super satisfying when they turn out well. Great looking dish chef.
Blocky
bravo!
I’m not sure how to say this, but I’m still hungry..