Quote (Creations @ Mar 15 2015 11:13am)

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.

Quote (ReturnFormer @ Mar 16 2015 08:16pm)

mmm, chocolate tacos, theres an idea!

reminds me a bit of a dessert i did where i made a cake spicy. it was a yellow cake base with a carmelized orange and wasabi sauce in the middle topped with chocolate ganache and cocoa. rather basic plating, but i did this a while ago and just for testing, not actually serving:

http://i962.photobucket.com/albums/ae109/returnformer/cake_zps60d44553.jpg

oh, actually this time i had skipped the cocoa, that was the first time i made it.

Quote (Creations @ Nov 14 2014 12:50am)

Ran grill for the first time in a while tonight at work. Red wine and thyme marinated flank steak for days.

http://i.imgur.com/UORAkHC.jpg

Quote (ReturnFormer @ Mar 12 2015 08:44pm)

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!

Quote (n9neballking @ Apr 19 2015 09:13am)

I think your use of the plating dots is getting out of hand unless that is the look your chef likes. at our restaurant we use dots on some things but none bigger than just larger than a nickel. sometimes a properly placed zigzag with a few small dots or smear will look better.

overall I like the ideas of the dishes but not most of the plating. I understand that everyone has differences in plating, much like my chef loves micro greens on everything and I think its just old.

anyways, nice work :)

Quote (Welterweight @ Apr 25 2015 05:09pm)

Chase, all I can say is two things:

Your work of art looks so amazing.

I am really hungry looking at these!

Way to go, I can't wait to see more :)

Quote (4950 @ Apr 26 2015 12:48am)

You create some sexy food. :drool:

Quote (Creations @ Apr 27 2015 10:09am)

Just got my new knife in this morning! It's a hand-hammered, 17 layer damascus steel blade. I just want to spend the day cutting things... :mellow:
Too bad the restaurant is closed today. <_<

http://i.imgur.com/pjgOoAf.png



I agree about the plating. I'll be the first to admit that plating is definitely not my strength right now. But our General manager wants the plates almost like they are straight from 1983, with whole sprigs of herbs and various doodads to garnish. <_<





Thank you guys, very much. :blush: