Culinary Plating New starter at my current spot. Tomato, aromatics, sunflower, horseradish, tomatillo. September 18, 2024 Tomato tartar, dried San Marzano tomato, horseradish infused sunflower sauce, sorbet from tomatillo, jalapeno and various herbs. by TheyToldObama 12 Comments Asleep_Principle_570 2 months ago No notes needed. Dorsia stuff. Love it. Kusakaru 2 months ago Gorgeous plate. Simply beautiful. fkdkshufidsgdsk 2 months ago Choux in Amsterdam? I follow you on ig, your food is incredible! UnderLook150 2 months ago Everything about this is absolutely gorgeous. WookiesTheBaws 2 months ago I just did some reading on foams, I want to make a black garlic foam for some roast vegetables.Any idea how to go about it? I feel like a thicker foam might be more practical then a wispy one.Thicker foam are from cream whipper (siphon) and a wispy lighter foam is from an immersion blender? grayson_fox 2 months ago Looks good Chef, is the tomato set with a gelling agent, or just tight packed in a ring mold. The edges look super cleanEdit: maybe minor but the foam looks a little soapy looking. Unclaimed_username42 2 months ago This is gorgeous, nice work KT_Bites 2 months ago Was that quenelle spooned or from a mold? Flawless carboncord 2 months ago The middle looks like a work of art and appetizing too. The foam reminds me of saliva. My skills are nowhere near yours, this is just feedback. SkepticITS 2 months ago Absolutely impeccable.Can I ask how you this dish comes together during service and how long it takes to plate say, half a dozen together? awesometown3000 2 months ago Probably the best-looking plate ever posted here yells_at_bugs 2 months ago Yeah, I’d be keeping a pic of this in my wallet to show strangers as if it were my offspring.You done good.Write A CommentYou must be logged in to post a comment.
WookiesTheBaws 2 months ago I just did some reading on foams, I want to make a black garlic foam for some roast vegetables.Any idea how to go about it? I feel like a thicker foam might be more practical then a wispy one.Thicker foam are from cream whipper (siphon) and a wispy lighter foam is from an immersion blender?
grayson_fox 2 months ago Looks good Chef, is the tomato set with a gelling agent, or just tight packed in a ring mold. The edges look super cleanEdit: maybe minor but the foam looks a little soapy looking.
carboncord 2 months ago The middle looks like a work of art and appetizing too. The foam reminds me of saliva. My skills are nowhere near yours, this is just feedback.
SkepticITS 2 months ago Absolutely impeccable.Can I ask how you this dish comes together during service and how long it takes to plate say, half a dozen together?
yells_at_bugs 2 months ago Yeah, I’d be keeping a pic of this in my wallet to show strangers as if it were my offspring.You done good.
12 Comments
No notes needed. Dorsia stuff. Love it.
Gorgeous plate. Simply beautiful.
Choux in Amsterdam? I follow you on ig, your food is incredible!
Everything about this is absolutely gorgeous.
I just did some reading on foams, I want to make a black garlic foam for some roast vegetables.
Any idea how to go about it? I feel like a thicker foam might be more practical then a wispy one.
Thicker foam are from cream whipper (siphon) and a wispy lighter foam is from an immersion blender?
Looks good Chef, is the tomato set with a gelling agent, or just tight packed in a ring mold. The edges look super clean
Edit: maybe minor but the foam looks a little soapy looking.
This is gorgeous, nice work
Was that quenelle spooned or from a mold? Flawless
The middle looks like a work of art and appetizing too. The foam reminds me of saliva. My skills are nowhere near yours, this is just feedback.
Absolutely impeccable.
Can I ask how you this dish comes together during service and how long it takes to plate say, half a dozen together?
Probably the best-looking plate ever posted here
Yeah, I’d be keeping a pic of this in my wallet to show strangers as if it were my offspring.
You done good.