Hchmidget
1514
46
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
danklordofpotato
It looks similar to a Chinese buffet
CaveGod
I made poptarts once.
LevainAvatar
Great progress! You're stuff looks very fine now. Get inspired from other plating techniques, there's a lot of cool stuff out there
ReleaseTheBeeees
That last one looks like youd get hairs stuck in your teeth. How do you avoid that?
CrapBaskets
Less and less seems to be on the plate as the post progressed
Hchmidget
That fine dining for ya
prfesser
Looks like it's all seafood. Wherrrrre's the beef?
Hchmidget
I'm the fish guy but I'm slowly learning grill . I started as the pasta bitch but now I've moved up
strictlysteak
Hchmidget
Yes it was but that's how you learn
corsettedconfectioner
I'll make you dessert if you make me dinner
Hchmidget
Totally down I suck at baking but I could use a nice crem brûlée
JustAnotherLinkInTheChain
Fine dining, and breathing
corsettedconfectioner
The fork on the left?
LevainAvatar
We threw out his name!!!!
JustAnotherLinkInTheChain
i.imgur.com/zMss7u9.gif
ruint
Nice work chef! the way the scallops are weeping beurre noisette is making me salivate. Good height/portion/presentation. but the king (1/2)
ruint
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
ruint
the prawns a few times as the wine reduces & transfers all of the lovely taste and colour onto them. That said, your presentation > mine!
ruint
err.. chuck them into the smoking hot pan, olive pommace oil. For the non-chefs.
Hchmidget
Thanks man I appreciate that . With that being said HEARD!!!
Hchmidget
Also it was my chefs idea to grill the shrimp which I disagree with