sup, friends.. it has been a few weeks since i dumped some photos from work. i'm just so busy nonstop working the hot side/fryer/oven/sautee that i don't really take many pics anymore.
also, apparently i had the quality turned way down on my phone's camera so after the first few the pics are kinda shit.
anyway; have some OC
>pan seared halibut, basted in brown butter
>brunoised mire poix and julienned red pepper thrown into a hot pan with oil
>andouille sausage
>deglaze w white wine
>hit with veg stock, salt, sherry vinegar, preserved lemon
>reduce
>add creme fraiche
>plate, garnish with herb oil and micro celery
[TRIGGERED]
>>7147910
i know.. id like to think the expo or myself caught that before it went out.
also i forgot the butterbeans that are tossed into the mix along with the sherry/stock
>house made ricotta/mustard greens ravioli
>sauteed black trumpet/chanterelle shrooms
>herb oil
>chive foam
>sunchoke puree under the rav
>>7147929
>pan seared halibut
>brussels sprouts
>kumquat beurre blanc
>sunchoke puree
>house cured shoulder bacon
classic/cliche but it was a solid dish
>>7147934
scallops
>>7147934
I can't stand plain brussels spouts, but that sounds great with halibut and bacon
>>7147936
>scallops
>goat cheese polenta
>kumquat beurre blanc
>crispy shoulder bacon
>sour corn
>micro cilantro
i realize this is basically the same plate as the halibut, but the scallops were a course on the tasting menu and the halibut was a course on the regular menu. for the tasting we usually do shit that's not on hte menu.
Who decides how these dishes are plated? They should be sacked.
>>7147942
yeah the sprouts were sauteed in oil/salt, and some chanterelles thrown in about halfway through them being cooked. deglazed with white wine and some butter probably thrown in there
>sous vide duck to rare beforehand, fat cap seared and rendered in a pan to order
>parsnip/marscapone puree
>quince reduction
>pickled raisins
>pea shoots
>fried shallot
>dried huckleberry salt
>>7147958
>sous vide duck
Oh fuck I gotta try that sometime
How's the texture?
Why would I pay to eat such a little amount of food? This all looks like shit senpai.
>>7147957
i'm allowed to plate however i want, basically. i think they look nice, but obviously you won't offer any constructive criticism
here's one that the chef plated
>beets crusted in salt and roasted
>house cured lamb ham
>horseradish/dried black olive dust
>mint/dill "salad" tossed in olive oil/salt
>house made creme fraiche
How much does an average plate cost at this farce of a restaurant?
>>7147980
More than you can afford :^)
>>7147962
it rules. 2 hours at 135 degrees, just salted heavily and peppered beforehand and they're g2g
>>7147966
idk, because it's delicious? you can always go eat at mcdonalds or order a pizza..
>parm/pecorino romano/chicken stock risotto
>crab
>sour corn
>chive foam
>dungeness crab
>sous vide white asparagus
>>7147980
everything on the a la carte menu is under $20.. the 5 course tasting (with amuse bouche/maitre des) is $58.
>chocolate pot de creme
>cotton candy
>poached pears
>ginger root ice cream
>ground candied pecans
>>7148002
turkey day.. i never made gravy or cooked a turkey before but i got it all done. i am an emulsification master at this point
>>7147990
A playful but mysterious little dish.
5/5
>>7148025
thanks m8.. also the micro greens are cilantro
>carrot/persimmon/ginger/shallot/curry/toasted cumin/maple syrup soup
>sourdough crostini
>dungeness crab
>dehydrated carrot "sugar"
>nasturtium
>almond oil
>>7147973
Take this dish >>7147958 for example. The ingredients sound great. This is almost certainly something I would order. But the line of quince reduction looks like its been put on by a shaky hand, and I dont really understand the shape of the line. Its not a swirl, but its not two straight lines.
The beautifully white and vibrant puree has been covered in reduction, so now it looks messy. Raisins are all in one little pile. I'd probably like to see them scattered (and I think golden raisins would look gread on this dish instead of regular). I also find it a bit strange to seperate the same piece of meat in to two different areas of the plate.
>>7148002 looks clean and elegant, sounds delicious.
Does your restaurant have a good bathroom to do coke in?
>>7148046
>>7148046
i legitimately thank you for your input.. the puree shouldn't be covered in redux. the reason for the separation of the duck is that i cut half the breast into two large pieces, and then the other half into 5 smaller ones so they can be fanned out.
i wholly disagree with scattering the raisins, but i do think you're right about using golden raisins. thanks m8
here's another iteration of the duck
>>7148051
it's a one person bathroom, so i would say so.
>house made spaghetti
>braised lamb neck/tomato/duck sausage ragout
>chive foam
>micro arugula
>chive foam
>house made creme fraiche
>>7148070
and also grated romano/parm cheese
>grilled expensive ass red shrimp, grilled with salt and miso butter
>lime gelee
>miso aioli
>pickled daikon radish
>ground/candied hazelnuts
>sunchoke puree
>seagrass
>>7148074
cauliflower "chilaquilles"
>cauli dredged in rice flour/tapioca starch/cornstarch
>fried
>tossed in salt/house made fermented jalapeno hot sauce/honey/butter
>manchego foam
>grated manchego
>house fermented cabbage
>sunny side up quail egg
>nasturtium dust
>>7148078
>house smoked oysters
>endive
>bleu cheese
>bacon jam
>creme fraiche
>apple
>>7148080
>dry aged wagyu tenderloin
>salsa verde
>veal demi
>pan roasted beets
>triple cream bleu cheese
>greens
>>7148094
no, sorry.. those aren't beets. those are heirloom tomatoes tossed in balsamic/olive oil. the green and red slices are all the last of the seasonal tomatoes
>>7148078
What does whoever named that think chilaquilles are?
>>7148119
it's a loosely connected title, lol.. hot sauce, the dredge in place of tortillas, cauliflower, curtido, egg, cheese.
this has come up before with customers desu
>>7148002
>$58
>>7148153
>He can't afford a res at Dorsia
Everyone point and laugh
>>7148153
$58 is actually a pretty decent price for 5 courses at a nice restaurant.
>>7148153
That's a good ass price for a 5 course tasting menu poor fag, but I live in SF so I'm jaded
>>7148153
58 bucks for 5 courses of what looks like great quality food? Worth it.
Looks amazing OP, I would probably order your scallops
Mad
Not poor just not paying $58 for a taste testing turd
>>7148160
depends on the area, and the local demographics, actually. in new york city, yeah that's fine. anywhere that's not considered a major city, you'll be OoB in 2 years or less
op the food seems to be really good, but your plating is off. By far.
I'm not being edgy, I love good presentation, and I try to do good myself.
If I had to point out failures I would list
>plates to busy
>sauces and purees spread instead of dripped onto the plate
>plates are ugly as fuck
If I had to suggest something is to imitate the plating of really upscale restaurants until you find out what looks good. Then, come up with your own.
>>7147966
Stay pleb
>>7148168
You wouldnt pay $58 for this particular restaurant, or you wouldnt pay that much in general?
op you need to watch a couple seasons of Kitchen Nighmares
>>7148023
>never cooked a turkey
>never even made gravy
and you run a resturaunt?
>>7147936
i'm not even tasting those scallops, the flesh looks more like a hockey puck than a mollusk
>>7148170
how do you mean that the plates are ugly as fuck? like, the actual plates themselves?
all of the sauces are spooned onto the plates, and the purees are generally dispensed out of a no2 charged siphon. thanks tho i appreciate criticism, i also believe my plates could be more concise and more thoughtful
>house made spaghetti
>uni cream/parm sauce
>torched uni
>caviar
>chive foam
>micros
>gold
>>7148187
i definitely don't run a restaurant.. i just cook there. i mean my turkey/stuffing turned out great, and my gravy was on point because i have the skills to make those things happen. i have just never actually made them myself.
>>7148192
you're clearly a fag who has never eaten/cooked scallops. golden brown crust on the ripping hot flat top with clarified butter, leaving the middle medium rare.
>>7147934
looks like an ox splooged all over the fucking plate
>greens are overdone, and not presented well, and they look too watery because they are overdone
>>7147946
would have been better to do this with scrambled eggs two bee honest
>>7147958
>paul bunyon jerked off into my food
>>7147973
presentation should accent the food, not disguise and distract from it. why would you need to hide good food?
>>7147990
I'm sorry but unless i was starving, i probably would'nt even touch that. and if i were expected to pay for it, i'd laugh in your face.
>what is that green foam?
>why does the risotto look foamy, and watery at the same time?
>why is it served in a mortar?
>who's idea was it to throw some pocky breadsticks in there? slap them for me.
>>7148002
non-proportional portions. there's too much sauce, and not enough of everything else. what do you want your diners to do, drink the sauce from the cauldron? rethink the dish. deconstruct it onto the plate, and drip a fraction of the sauce on
>>7148063
god damn it, keep paul bunions' dick AWAY FROM MY FOOD
look up chinese live lobster on ice. that's the only time you should leave the crustacean's body on the plate, ever.
>>7148200
>can't take criticism
are you Amy from Amy's Baking Company, by any chance?
https://www.youtube.com/watch?v=7uPOGxUtZvk
>>7148232
>>7148212
Not that guy, but scallops look over-seared to me. You dont need to be so angry about it though.
>Youve never cooked or eaten scallops
I worked in a shellfish restaurant for a year
>Youre a fag
I only like feminine penis
>>7148244
as a chef, you should crave criticism more than you crave good food.
>>7148254
did you cook shellfish there?
the scallops are on point, m8. i will argue that stance until the end of time.
>not angry, just defending work that was correctly done
>>7148249
if the customer says they're overcooked, they are overcooked.
>>i also believe my plates could be more concise and thoughtful
well, you got a big fat dollop of advice in this thread, probably even more than you spoon onto your plates, so take the advice and run with it or cry harder
>>7148272
except you haven't eaten a single scallop i've cooked; so your point is moot.
i'm just posting some OC, m8. obviously i knew i would get destroyed but i think what we are doing is kinda cool so i figured i'd share. that's all.
>>7148288
yeah, foreign people might think you're trying to make them eat a garden slug
>>7148265
Yes, I was a chef for several years.
I guess its just personal opinion. I wouldnt sear them that much, but I dont think they are as bad as the guy is making out. If I was served them and they were cooked nicely throughout, I wouldnt complain about them. Its just not how I would do them.
Decent thread overall though. Far better than most of the content on here.
>>7148272
If the item is not done to the customers satisfaction, it will be rectified, but that does not mean it is overcooked. If it is cooked perfectly, then FoH manager or Chef needs let them know that is how it's done there, in a tactful manner.
>>7148295
Possibly, even better if poached in a red wine or beet colored liquid or something like that, then fanned out. Adds nice contrast. It could be turned and glazed with some thickened poaching liquid, or something like that, as well.
>>7148299
well we have two different opinions on how scallops should be cooked. imo, a well salted scallop with a hard sear on the outsides while med rare in the middle is how they should be sold.
you get that nice caramelization/sweetness/savoriness on the outside and yet the inside is tender and delicious. imo a scallop shouldn't be cooked for more than 1 and a half minutes if done on a ripping hot surface.. caramelize the outside and leave the middle almost underdone (which will end up being perfectly done once the heat from the outer parts disperse into the middle while resting)
>>7148300
>that is how it's done there
hahaha, then enjoy losing business, you arrogant prick.
>in a tactful manner.
fuck off, cunt.
this is the reaction you will get
>>7148319
red wine would change the flavor profile bigtime, though. i agree that red wine poached pears are delicious, but i don't know that they'd pair well with the chocolate brulee. the chocolate brulee is hte main focus of the dish
>>7148338
re.think.the.dish.
you're starting to sound like a seriously mediocre cook.
>>7148334
i'm the OP and you aren't quoting me in that post, friend.. that was someone else.
jw, why do you believe those scallops are so fucked? like, is it not even a possibility that they're cooked nicely and that you would enjoy them?
>>7148344
i AM a seriously mediocre cook.
i'm just good at executing what the chef wants and i'm consistent about it.. i mean, poaching something in a white wine syrup vs a red wine syrup will yield two completely different flavor profiles. the pears, in their current state, work nicely with the other components.
why do you think red wine would make such a difference?
>>7148360
What are your aims OP?
>>7148389
i'd like to be chef de cuisine at this spot in the next year or two when the chef goes to open a new restaurant..
i'm so underqualified and rough around the edges, but i know for a fact my food is on point (tastes great/looks good).. im still quite green in the grand scheme of things.
>>7148404
So no ambition to go else where and learn new things?
>>7148425
oh, definitely.
it's just that i learn something new every day here and the menu is always switching up/demanding me to learn new stuff all the time.
i won't stay here for my entire career, but for 1-2 years? definitely.
>>7148338
Red wine is great with chocolate, but it would change the flavor, beet is much more neutral, though (particularly since it doesn't take a lot to add color). There are other things that can add vibrant color as well. Rolling thin slices to change the dimension to something more interesting, or channeling after turning, batons loosely stacked, diced, medallions, placed in another small dish or tuile cup of some sort on the plate, there are a lot of possibilities.
You're talking to several different posters. I just mentioned a couple of red colored liquids as a possibility for adding contrast. I don't really care if you change anything or make it look like a pile of shit, I'm just tossed some ideas out there for you, but I also agree with >>7148344
in that sometimes dishes need to be completely rethought or reworked to refine them.
>>7148463
i appreciate the input, anon..
i know i could be better and make nicer food
>>7148479
We all can, always. Well, when Chef isn't being an overbearing prick, anyway. That can stifle development real quick.
>>7148488
nah the chef is pretty dope.. his motto is "have fun with it"
>>7149202
>his motto is "have fun with it"
Are you two in the bathroom stall when he says that?
>>7148169
You're an idiot - there are towns in rural VA where I grew up that have this.
Protip: don't be poor, life sucks more that way.
