I've share a different variation of this served in a glass but my culinary director wanted me to test to see if I could make it more firm so that we could plate it instead of serving out of a vessel.

I ended up using Agar Agar and it tightened up real good so you could cut it out with a mold and plate it.

I hope you enjoy!

Be gentle; this is my first attempt at everything on this plate.

It's a poulet farci, aka a chicken stuffed with dark meat chicken that has been blended into a farce, seasoned heavily, and mixed with a mushroom duxelle and fresh herbs.

The broccoli was charred and seasoned with salt, fresh minced garlic, lemon, and chili flakes.

The potatoes were mashed and mixed with white pepper and egg yolks, then cooled and piped into squares and baked until crispy on the outside and creamy inside.

Finally, the sauce is based on a beurre blanc, but with the addition of a bit of cayenne and lemon juice and zest.

The plating could obviously use some work, and I only had a few minutes to take a few photos, but I'm really happy with the flavor and textures. This was my first French dish, and I'm so excited to keep learning.

Fried parsnip skin, radish, fennel fronds

This is my dish I made when my co worker & I would play around during our down time when we worked at the 6th Platinum Ranked Country Club in the USA. For context our overall goal was visual appeal kind of teasing the fact things can look good but not always taste good. There’s a fine line between “Too Fancy” & “Overly Simple”.

I was trying to create a nutritious and vegan dish

This was very fun to create

Coffee mousse, ladyfinger, chocolate ganache, rum mascarpone, chocolate touile

2/3 lamb to pork ratio. Chefs kiss emoji.

Beef three ways: one a tartare, two rendered and used to fry the capers, anchovies, and herbs; three, a fried beef crisp as a textural additive. All in all, it's a punch-you-in-the-face beefy flavor perfectly contrasted by some fresh mandolined radishes and balsamic. Made for an amazingly bright and beefy bite on a crostini.

Also hello friends 👋

My first post here so don't roast me too hard 😬 Pork schnitzel with a red cabbage and shaved fennel salad over a dijon carrot puree. Thought?