wish I'd gotten a better pic, but it had to go out :’)

Smoked Butternut Squash Bisque, Marinaded Broccolini, Toasted Pepitas, Coral Tuille

I poached the salmon in sake, lemon grass, ginger, and garlic. Added the salmon with cream cheese, cilantro, grated ginger, poaching liquid, salt and pepper. Still a work in progress but was happy with the ending overall.

Hey Chefs, I need help with this plate!

I’ve got roasted shisito peppers with sweet soy glaze, shirae, dehydrated red yuzu kosho and black sesame seeds. The dish itself is excellent and everyone who’s tasted it has loved it but…. I am trying to figure out a way to plate it.

If you have any image links that would be very appreciated. Thank you!

I’m not very good at photography but it try

Poached Pear (Star Anise. Vanilla. Sugar. Nutmeg. Cinnamon. Orange Peel.) Nutella Mascarpone (Mascarpone. Cocoa. Powdered Sugar. Toasted Hazelnut.) Butternut Squash-Peach-Lemon Purée. Peach Syrup. Mint.

Lunch.

#Blackrice #Pomegranate #Pineapple

Please critique

Really kind of a first foray into making a pretty plate. I always wondered what fancy Balkan food might look like, I’d usually just serve peppers from the pot with a sliced block of feta on the side and bread.

Feel like I could’ve added some extra garnish here. Let me know what you would add to make it pop more.

It was slow today and I wanted to create a sweet and savory hors d'oeuvre.

Prosciutto cup- needs a better name

Prosciutto cup with goat and cream chz, thyme, chive, honey, apple cider vin, pepper. With pear and a balsamic reduction. Garnished with mico arugula and red garnet amaranth

Happy Halloween!