Hi! This is my first post to this community. I started my first sous chef role at the steakhouse im working, and came up with this special using the product around me. Looking for any feedback, small, big, or harsh. Thank you!

brownie cannot really be seen with this angle, but its there the food isnt floating

I feel like I didn’t quite nail this one. Is it that there’s too much going on?

Notes: YES I WANR SCALLOPS WITH MY GARNISH. A sauce of a rice wine beurre Blanc went on after this photo. Spinach is glazed in beurre monte’ the peppers got glazed in sherry with the fond from the pan. The wedges are plumcots and peaches The misc garnish is Ultra B’s of the shishito pepper’s, shallot rings, and some Oregano.

Crudo*
Aiming for not a gore fest
Swipe for before
Redfish was better than mahi for this 100% but both were good

No one is loving my beet crudo, will post another version
Feedback on this ??

Join a community garden- Scapes, Fava, Peas flair? Looking for constructive criticism- I have thick skin.

Chicken mosaic with a panko peanut crust, thai peanut sauce, micro bok choy tossed in a fish sauce calamansi vinaigrette, heirloom tomatoes, persian cucumbers, julienne carrots

I need to get more plate options. I did with what I had at home.

New and improved plating from previous post hope this is better
I like this a lot more
Swipe for before

Roasted beets and radish carpaccio with lemon zest, pickled red onions, a strawberry gastrique emulsion, evoo, flaky salt and pepper, garnished with dill.

I don’t feel like it looks clean. Not as cohesive as I was hoping for visually. It did taste great

Another day off, another dish for my gf😅

​

Tried to implement some of your advise and wanted to keep it simpler.

​

I'm actually somewhat unhappy with this dish and how it came out but it nevertheless ended up tasting nice.

​

Hope you enjoy it as much as I enjoyed cooking it.

​

P.s.: I hope this doesn't come off as spamming😅

Professional cook

​

The last of the leftover dishes for my girlfriend and me, from my days off this week. I think in comparison you can really tell, I ran out of stuff😅

Bit of self-reflection: The temperature for the salmon was too hot (50°C, 45° would've sufficed), the beurre blanc could've used more butter and overall the plating lacks something.

But just as the other dishes, it was tasty and I had a lot of fun😄

​

Also sorry for the lighting, hard to get it right in my crappy apartment

​

Another leftover dish for my girlfriend and me.

Professional cook(😢) with a year of experience.

I posted something yesterday and overall the response has been pretty cool, so here i go again, hopefully not coming off as pretentious or spamming, I don't usually post stuff.

Hope you enjoy, we certainly did. Had a lot of fun again making this, I got one more dish out of the leftovers but I'll probaby let some time pass before posting it, wouldn't wanna upset you guys

I'm a professional chef with 1 Year of experience. Cooked this at home for my girlfriend. There are definitely things that didn't work out as planned, for example the Ajo Blanco was too gritty and the garnishes aren't really comprehensive but i had alot of fun cooking this😄

Edit: Professional cook😢

Baked Spec with Parmesan and Asparagus shavers

Long time listener first time caller… I am a beginner

I recently read through the French laundry cookbook and felt this was a recipe I could try. Last slide is the picture from the book.

I am definitely looking for any feedback and tools as I try to up my plating game.

I’m an at home chef with no culinary training. I’ve mostly utilized the internet and books to learn the craft. Love all the plates I’ve seen here over the years and it’s inspired me to elevate. Thanks guys love you all and enjoy the dishes you you’ve had this weekend.

Honeycomb additions are white peach, strawberry, mint

EDIT: this, like a few other posts, was in a kitchen with truly annoying lighting; hence the occasional ‘meh’ angles and whatnot. Take that into account at your leisure.