r/CulinaryPlating

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.

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

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.

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