Pan-seared Foie Gras, Red Wine Poached Pears, Fennel Salad, Onion Jam, Toasted Walnuts & Red Wine Reduction

Sugar cage, pulverized candied pepitas

Same thing but I cut the portions in half and split the sauce with dill stem oil. Also beet skin in the pickles to make the color brighter

I’m a home cook and I want to up my plating game. I know this isn’t beautiful, but any tips? I feel like my cooking has gotten to the point that I want to do it justice visually.

I was so happy w the sear I got on my chicken and idk why I covered it w the pan sauce/onions…but it was yummy!

Amazing what josper grill can do.

Alright so for this one it’s the same basic concept as the last ones but with a sauce. Brined and roasted cabbage, tahini with pickled mustard seeds, fermented lemon and pickled Chinese artichoke, cabbage slaw with mustard and burnt cabbage vinaigrette, confit onions, pickled onions, apples and dill. The sauce is a beurre blanc adjacent thing with cabbage cooking juice and white wine as the base. The first picture is from this morning and I’m much happier with how that one turned out. The one from tonight feels crowded and the sauce isn’t as nice. V.4 will be better

Same basic concept as the V.1, but I added apples under the slaw and a bunch of mustard into the vinaigrette. Also different plate options.

seared picanha, carrots, mustard-laarb quenelle, red wine jus

Roasted cabbage, cabbage slaw, burnt cabbage vinaigrette, tahini sauce with pickled mustard seeds, fermented lemon, pickled Chinese artichoke, and confit and picked red onion

Foie | Strawberries | Brown Butter Financier | Coffee Demi | Milk Crumb | Black Garlic | Sorrel

I also glazed the chicken in the gastrique before searing it. Flavor wise I think it’s some of my best work. Plating wise, I’m not sure.

Pan-fried barramundi served with prawn bisque, sauteed kale, leek, fennel and pomme souffle, garnished with fennel fronds

I know it isn't very nice looking, I've never worked fine dining or hotels, trying to progress towards it though

Did this for a culinary exam, we were given a list of ingredients that we had to use and make a dessert. Mojito Ganache, Orange streusel, mango broken gel, Pina colada sponge and a pomegranate gastrique. Pomegranate and orange to represent a tequila sunrise