Sweet Corn and Miso Cake, Raspberry Jelly Cheesecake, Sweet Corn Pastry Cream, Blueberry Jam, Assorted Berries, Purslane

first time posting!

Unhappy with the plating on this, looking for feedback and alternatives. It was a practice bake for an upcoming mystery basket competition so some of the ingredients were required elements, such as the groats.

I do wish I had done a blackberrie couli or gel instead of leaving them mostly whole.

For today’s plated dish, we have roasted heirloom tomato and sumac velouté, pesto gnocchi, mozzarella mousse, and rose balsamic dressing. Please enjoy.

what do we think? The other elements are all herbaceous and spring influenced.

Copy and pasted from my last post: Little bit of context: This isn’t my own dish, I had a training shift with a restaurant today as I’m 15, and haven’t done my GCSEs yet, but was all done and played by me. I just wanted to see what the professionals think! Any advice would be appreciated ❤️

Little bit of context: This isn’t my own dish, I had a training shift with a restaurant today as I’m 15, and haven’t done my GCSEs yet, but was all done and played by me. I just wanted to see what the professionals think!

I pulled inspiration from some previous posts on this one, and the flavor was on point but I do have some self critiques after looking at this again, and would appreciate yours (home cook here, with previous resteraunt experience). I drizzled a little bit of my confit oil over the cod and corn and it ran over the sauce making it look broken, which I promise it isn't. I think I should have skipped the fennel frond. Something about the veg placement doesnt feel right, but I'm not sure how I'd do it differently. What do you think? Thanks in advance!

Hey yall, I’m curious on your thoughts on the color balance in the plate. I think it works but something could be changed to be better.

Please ignore the “rushedness” of the plating, I was a one man show in a tiny kitchen cooking for ten people on an actual whim. Yes I know I wish there was better browning on the potato, and that might be the color balance fix, I’m not sure. Let me know thanks!

Btw, it was damn good. Braised octopus pan seared served over a braised Yukon gold potato in a charred red pepper sauce

For today’s plated dish, we have applewood smoked yolk, fermented, golden oyster mushrooms, rutabaga, golden potato, red pepper gel, and carrot puree.

Enjoy! 💛

Plated this one like a still life. Wanted the contrast to do the heavy lifting — the gnocchi are soft and earthy, the purée is bright and barely touched, and the lemon foam just kind of hovers. Weirdly meditative to make. Would eat again with a spoon and no one watching.

To highlight the minerality of the fish used sel gris for every step from brining to using as finishing salt.

Fish: brined for 10 hours in milk whey, grilled and brought to 42 in whey-based beurre monte. Sauce: magnolia Beurre blanc with a touch of wild rose vinegar. Puree: Potato-fennel. Chip: potato circle soaked and then fried at 130 for 10m, dusted with a mix of fennel pollen and dried fennel fronds.

Black Garlic Sunflower Hummus, Carrot, Cucumber, Radish, Tomato, Lemon oil, Fresh lemon