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

Nori pink pepper cured salmon w cucumber, grape, herb etc

Popped up in the kitchen today.

Not my plating/section.

But, I enjoyed so sharing. 🙏🏻

French bistro, plates and plating fit the vibe 😉

Hola a todos!

Este es un emplatado que hice en mi trabajo hace unos dias.

Me guataría que me dieran sus comentarios y opiniones.

¡Gracias!

Tried my best on a autumn inspired (vegan) dessert, but am not that happy with the plating and would love some criticism.

The components are:

Maple syrup cremeux

Pumpkin seed tuille

Pear gel

flamed pears

Pumpkin seed sponge cake

Black tea & Kubebe Sorbet

Douglas fir espuma & oil

The espuma wasn't as stable as I hoped, but apart from that I was pretty happy with the components. But when it comes to plating I am a bit clueless.

Need help with how to plate something like this especially with sauce placement! However I'll explain the dish.

Let this salmon marinade in a homemade Gochujung-Coconut milk in a vacuum sealed bag, then placed it in the Sous Vide at 118F for 1hr. In the meantime, played Basmati with Korean Carrot salad and Bok Choy. Once the salmon was ready I torched it and poured more of that sauce on.

2 tuna dishes I made today

1: Sesame crusted seared tuna

2: Tuna carpaccio, garnished with cucumber, radish, lemon zest, dill and a dash of crab oil

I'm a commis chef, have never worked in hotels or fine dining, so it won't look perfect.

Mid service time sensitive so sorry for the bad pic😅
But the dish from left to right is

Oyster marinated in verjus seasoned with like juice lemon oil and like zest with compressed pear

Otoro Tuna tar tar with tsar nicoula reserve caviar aerated chawanmushi and nori powder served on a nori chip

lastly pickled mussel, shallot escabeche with lovage oil and radish flower

personal notes:I think the seaweed on the plate can definitely be arranged tighter and not hanging off the plate

Seared scallop over a puree of boiled green peanuts, tahini, and meyer lemon / carrot veloute / glazed carrots / radish and nasturtium

Raspberry Cremeux
Raspberry Coulis
Chocolate Namelaka
Yogurt Sorbet
Hibiscus Jelly
Vanilla Sponge Cake
Ginger Crumble

The panna cotta is actually two layers, a top layer with the spicy chile + prickly pear gel, and a bottom vanilla layer.

This was tied to a grilled shrimp entree that I created that had two purées that were divided on either side of the plate, so I wanted the split texture/color theme to continue for dessert.

I’ve tried a couple of different platings with this one, but I think this more minimalist approach is the one I’m happiest with so far.

Choclate pearls, pouched rhubarb, elderflower and champage sorbet