Day 45: Plating 2

We continued practicing plating today. These days are really awesome because we are making really complex recipes, and then focusing as much time on the presentation. I personally made the foie gras pudding which was extremely complex, and extremely delicious. It contains foie gras, croutons, and a ton of other ingredients to give it a pudding like consistency.

Rabbit legs with a foie gras pudding and a black currant sauce.

Sauteed steak in a pan sauce

Sauteed salmon with a citrus vinaigrette salad

(this one is my favorite of the day) 

Day 44: Plating Begins

On day 44 we began mod 3. Mod 3 starts with learning how to plate. We were taught the importance of color, texture, balance, and white space when placing food on the plate. Our new Chef, Karen is amazing at plating and taught us so much on day one. We began by making tuna carpaccio served with micro-greens, horseradish mayo and fried capers. I warn you now, I am more creative than artistic so no judgements on the first few days. 

Below is a sauteed scallop with turnip puree, a potato disk and fried leeks. 

Last piece for plating was sauteed sole over a warm vinaigrette salad.