app: kimchi beef tare tare with parmesan crisp – entree: duck, gnocchi, roasted tomatoes and shallots – dessert: matcha & sakura crepe cake with layered strawberries and chocolate work
app: kimchi beef tare tare with parmesan crisp – entree: duck, gnocchi, roasted tomatoes and shallots – dessert: matcha & sakura crepe cake with layered strawberries and chocolate work
by Old-Aardvark-8553
6 Comments
Old-Aardvark-8553
*these components were made under an hour with 2 burners and 4 people*
ConjeturaUna
What’s the white goop on the tartare dish? And the green dust on the duck?
MysT-Srmason
Acf team event? Basics need to be nailed much better here. Asparagus coins are uneven as well as radish slices. Apply even pressure on your mandolin. You should show a nice dice for your beef tartare.
Duck looks good, brush the cut side with clarified butter to prevent it from drying out.
Tighten up the chocolate decoration. What level competition is this?
Sorcia_Lawson
Chocolate work looks off to me. And the crepes look individually thick for a mille crepe and too few of them. The stunner of mille crepe is the very thin very even layers. Maybe a finely macerated strawberry instead to make less lumpy?
laika2000
likely watched too much porn cause the first pic? 🫤
MyMessyMadness
I would work on your crepe cake and general presentation the most tbh but i am a pastry chef, so I’m presentation heavy. As another person said below, the appeal is those thin layers. I would go for a smaller shape (so you can cut multiple layers from the same crepe for time) and really work on doing thin, fast crepes. You may need a thinner batter. I’m also not a fan of how dull the cake looks. A simple apricot glaze or fanned out strawberries may help the top of the cake not appear so dry. The inside looks like it needs more cream as well, especially with a visible cross section. What smears are below the cake? Are you confined to white plates?
6 Comments
*these components were made under an hour with 2 burners and 4 people*
What’s the white goop on the tartare dish?
And the green dust on the duck?
Acf team event?
Basics need to be nailed much better here.
Asparagus coins are uneven as well as radish slices. Apply even pressure on your mandolin.
You should show a nice dice for your beef tartare.
Duck looks good, brush the cut side with clarified butter to prevent it from drying out.
Tighten up the chocolate decoration.
What level competition is this?
Chocolate work looks off to me. And the crepes look individually thick for a mille crepe and too few of them. The stunner of mille crepe is the very thin very even layers. Maybe a finely macerated strawberry instead to make less lumpy?
likely watched too much porn cause the first pic? 🫤
I would work on your crepe cake and general presentation the most tbh but i am a pastry chef, so I’m presentation heavy. As another person said below, the appeal is those thin layers. I would go for a smaller shape (so you can cut multiple layers from the same crepe for time) and really work on doing thin, fast crepes. You may need a thinner batter. I’m also not a fan of how dull the cake looks. A simple apricot glaze or fanned out strawberries may help the top of the cake not appear so dry. The inside looks like it needs more cream as well, especially with a visible cross section. What smears are below the cake? Are you confined to white plates?