So in my time cooking in fine dining I've learned a lot

Aug 12, 2017 3:48 PM

Hchmidget

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1514

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46

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6

This was before I learned the basics

Learning alittle more through school

Getting better

God when I look at this I cringe

Present day
Silk snapper with a roasted sweet corn risotto lemon butter sauce and a pineapple red pepper Hungarian pepper salsa

Shrimp scallop dish with potato go Frits red pepper coolis and that same salsa (I really like that salsa)

Same thing but with marble potatos instead

Cat tax her name is Wilma

It looks similar to a Chinese buffet

8 years ago | Likes 1 Dislikes 4

I made poptarts once.

8 years ago | Likes 12 Dislikes 0

Great progress! You're stuff looks very fine now. Get inspired from other plating techniques, there's a lot of cool stuff out there

8 years ago | Likes 2 Dislikes 0

That last one looks like youd get hairs stuck in your teeth. How do you avoid that?

8 years ago | Likes 2 Dislikes 0

Less and less seems to be on the plate as the post progressed

8 years ago | Likes 1 Dislikes 0

That fine dining for ya

8 years ago | Likes 2 Dislikes 0

Looks like it's all seafood. Wherrrrre's the beef?

8 years ago | Likes 2 Dislikes 0

I'm the fish guy but I'm slowly learning grill . I started as the pasta bitch but now I've moved up

8 years ago | Likes 2 Dislikes 0

8 years ago | Likes 2 Dislikes 3

Yes it was but that's how you learn

8 years ago | Likes 2 Dislikes 1

I'll make you dessert if you make me dinner

8 years ago | Likes 1 Dislikes 0

Totally down I suck at baking but I could use a nice crem brûlée

8 years ago | Likes 1 Dislikes 0

Fine dining, and breathing

8 years ago | Likes 5 Dislikes 0

The fork on the left?

8 years ago | Likes 1 Dislikes 0

We threw out his name!!!!

8 years ago | Likes 2 Dislikes 0

Nice work chef! the way the scallops are weeping beurre noisette is making me salivate. Good height/portion/presentation. but the king (1/2)

8 years ago | Likes 1 Dislikes 0

prawns look a bit flat. Smoking hot pan + olive pommace + salt + garlic, then when done deglaze the pan with a splash of white wine. & turn

8 years ago | Likes 1 Dislikes 0

the prawns a few times as the wine reduces & transfers all of the lovely taste and colour onto them. That said, your presentation > mine!

8 years ago | Likes 1 Dislikes 0

err.. chuck them into the smoking hot pan, olive pommace oil. For the non-chefs.

8 years ago | Likes 1 Dislikes 0

Thanks man I appreciate that . With that being said HEARD!!!

8 years ago | Likes 2 Dislikes 0

Also it was my chefs idea to grill the shrimp which I disagree with

8 years ago | Likes 2 Dislikes 0