If you strive to be an amazing chef, which I can already see that you are skilled. What star Michelin is your restaurant do u mind if I ask which one? (Sorry f it was previously stated) I was excited to post here haha.
Thomas Keller will definitely make you look at cooking in a different way and if you want to become better and you like reading, I suggest the French laundry cookbook by Thomas Keller.

My chef is out of town in New York with his family. So I get a call at 5am this morning with him telling me that I need to plan a 3 course dessert tasting menu for some VIP guests that we have at the casino. For those of you who don't know, dessert is not my thing at all. I can't bake or any of that crap. So I got some really nice locally grown, early season fruit from the farmers market this morning, and I'm really happy with what I have thus far. I just need 1 more dish and I will be set.

So here's what I've got so far.

This is a strawberry and raspberry risotto with fresh local strawberries that I quickly sous vide in some coconut water, peach sorbet, and a simple chocolate sauce. I made the risotto using coconut milk, heavy cream, and raspberry/strawberry puree.


This is really just a fruit tasting that displays all of the locally grown fruit that we have in the area. Here we have fresh strawberries, apples, banannas, passion fruit sorbet, and a blood orange/pineapple reduction. I garnished with a little unsweetened chocolate sauce. I thought the bitterness of the chocolate would balance out the tartness of the fruit. It worked really nicely.



I have one more dish that I am working on for this before tomorrow. So any ideas would be fanstastic.


Thanks for looking.

do hestons tiramisu in a flower pot.

or something like a flan or panna cotta.

whatever you do, if two plates are already highly fruit-based, the third should not be.


also, work on those baking skills!

This post was edited by ReturnFormer on Mar 12 2015 08:03pm

I'm considering doing a Meyer lemon Pana cotta with a blood orange gelee as the third dish.

Wow man, you make some pretty amazing dishes

sounds pretty good. maybe a toss some pomegranite or blueberry coulis or something in there too for additional color.

This post was edited by ReturnFormer on Mar 13 2015 02:02pm

I've been incredibly fortunate to have had great chefs take the time to mentor me, even though some chefs didn't. I have so far to go.



I actually went out of my comfort zone and baked a chocolate cake inspired by traditional mexican hot chocolate. I spiced the cake with smoked chili powder, but not enough to where you thought you were eating a damn chocolate taco. But I served it with a simple chocolate ganache and coconut foam. I didn't get to snap a picture of this one because service was so hectic last night.

The risotto looks so mushy and too thick sorry... i wouldn't call this a risotto, maybe a rice pudding. And maybe you could have plated it in a glass or plate it in a circle mold cause it's not too appetizing like this...