u/31lee7

This was my second try making a St. Honoré, and I already know a few things I need to work on.

The caramel crystallized and got a little too dark, the pochage definitely needs a lot more practice, and overall I need to work on keeping the whole thing cleaner and more precise.

That said… it was actually really tasty, so at least my emotional damage came with dessert.

Any feedback is very welcome. What should I focus on improving first? And how would you rate it?

I usually eat Korean food in a much more casual/shared way, but I wanted to try plating this as a more “Western-style” individual plate.

It’s store-bought japchae, mandu, and kimchi, so nothing fancy on the cooking side, mostly just practicing presentation. I find Korean food a bit hard to plate this way without making it look too stiff or losing the comfort-food feeling.

Would love to hear what you think. Does this work, or not!?

Trying to practice making everyday Korean food look a little more composed. This is all store-bought, japchae, a mandu, and some kimchi, so the focus was purely on plating.

I always find Korean food a bit tricky to plate in a “classy” way without making it feel too forced or losing that generous, casual feeling it usually has. Would love any feedback on composition, spacing, etc...

My plated Baba au Rhum with berries, whipped cream, edible flowers, gold leaf, and a light berry brush on the plate. I’d love feedback on the composition, balance, and overall plating.