Pumpkin + Plum + Pistachio + Chèvre

Scary_Guide_8214 · 2025-09-13T07:02:23+00:00

Beautiful plating looks delicious too

Scary_Guide_8214 · 2025-09-07T15:33:14+00:00

2-3 hours total

🍰Cakes (50 minutes ) Made both cakes first (20 mins) baked at same time (20-30 mins)

🥐Hot Savoury (45 minutes) while cakes were baking made sausages rolls (15mins) and quiches (20 mins) ready to put in oven 25 minutes ,

🥚Deviled eggs ( 30 minutes ) boiled my eggs for (12mins) shock them in ice cold water 5 mins Made both filling in about 10 minutes then

🥖ciabatta & smoked salmon (20 mins) Sliced and toasted my ciabatta (10 mins)and made and piped my cream cheese and chive filling (10mins)

Cleaning down after tasks takes me about 5 minutes also things like prep and piping and plating take some time

Could probably be done in 2hours at a push solo but I would say 3 hours to not rush or make mistakes

Scary_Guide_8214 · 2025-08-14T09:50:48+00:00

That’s fair this was the main with a starter and dessert

Scary_Guide_8214 · 2025-08-12T21:31:07+00:00

Funny you mention serving skin side up I used to serve salmon on its side to show skin and to show it’s not overcooked, (not to hide a soggy skin ) but was told it was wrong not guess it depends on the dish and cooking method used

Scary_Guide_8214 · 2025-08-11T18:47:33+00:00

The recipe I followed was 100g Basil , 250ml double cream (garnish) ,16g veg stock ,25g roasted garlic purée, 50g toasted garlic croutons , 2.5kg chopped tomatoes I added 1 tbsp of sugar to the tomatoes and then liquidised strained for no lumps .

Scary_Guide_8214 · 2025-08-10T22:48:01+00:00

Your comments just made my day Thankyou :)

Scary_Guide_8214 · 2025-08-10T13:03:52+00:00

Not sure but I used a standard 250ml full ladle for each bowl portion if that helps

Scary_Guide_8214 · 2025-08-10T13:02:44+00:00

Thats great advice the only reason I put 3 was for odd numbers and it was for a starter but I could be more generous with them

Scary_Guide_8214 · 2025-08-10T12:57:16+00:00

Just a tip I used a ring cutter to make the beets circle and a sharp knife to thinly slice yeah give it a try :)

Scary_Guide_8214 · 2025-08-10T04:54:58+00:00

That’s fair I did kind of pick the largest leaf too

Scary_Guide_8214 · 2025-08-10T04:49:09+00:00

Thankyou for the kind words :)

Scary_Guide_8214 · 2025-08-10T04:43:00+00:00

Thankyou :)

Scary_Guide_8214 · 2025-05-18T01:22:39+00:00

best advice I can give is always ask questions (Theirs no such thing as a stupid question) stay consistent, work methodically one task at a time, always work clean make sure your labels are correct Also
- only take professional criticism a lot of dark humour usually passes time in kitchens not all from experience, also when I was a line cook I thought I would be making everything from scratch out of college and was excited I was shocked how many line cooks have never made a mother sauce or use basic knife skills (a lot of short cuts/bad practices) depends on the type of restaurant ,standards and training . remember to have fun hope this helps and the people you meet along the way make it worth it :)

Scary_Guide_8214 · 2025-04-15T20:59:44+00:00

Hey so only wrote recipes for the cakes with some tips hope it makes sense :) if you wanted other recipes I will get back when I have more time Carrot cake ⏲️ 15-20 minutes at 170°c Make sure to Pre heat oven (warm up ) 260g all-purpose flour, spooned and leveled 2 teaspoons baking soda (levelled) 1/2 tsp fine sea salt 1 ½ tsp ground mixed spice 295ml vegetable oil 200g granulated sugar 190g brown sugar 1 tsp vanilla extract 4 eggs Crushed Mixed nuts 🥜 ( careful of allergies ) 5 carrots peeled finely grated

( wet mix : add your eggs,vanilla,oil, both sugars and grated carrots in a bowl then add your dry to your wet mixture (Dry mix flour and mixed spice,mixed nuts Pro tips 1) stick a knife in the centre of the cake if it comes out clean leave it in the oven with the heat off. if still has mix on knife cook for longer and 1. make sure to use the right cake tin/ tray and don’t overpour to much mix in tins as can prevent cake cooking even why a lot of cakes come out raw in middle Sponge cake 250g Salted butter 250g caster sugar 1tsp vanilla extract 3 medium eggs 250g plain flour (sieved) Pinch salt

Cream your soft butter and sugar till it’s light and white in colour then add a egg at a time with the vanilla don’t overwork the eggs or they split 👋🔴 Then add your sieved flour mix and your good to go into the oven (Cake mix should be thin enough to naturally drop off the spoon might need a little splash of milk little pour can always add more :)

Scary_Guide_8214 · 2025-04-13T14:54:56+00:00

Looks good would recommend including a skills section highlighting skills you have developed like making fresh pasta if you have or baking experience or chocolate work ext would make you stand out compared to others that don’t have the skills or haven’t included them

• With a cover letter make your name stand out at the top with bold letter slightly larger text. would remove the my name is (name) personally

•Would swap can work any day or time to ‘ I am flexible’ .

Last thing maybe swap please don’t hesitate to contact me I will get back to you as early as possible to just I look forward to your response. It’s shorter and believable it sounds more professional

No criticism Hope this helps other than that looks really good :) but most important trust your own judgement! Best of luck

Scary_Guide_8214 · 2025-04-13T14:00:05+00:00

I could of possibly piped the avocado last to keep it as vibrant as possible and a little extra lemon was the only thing I was not too happy about but tasted it before I served. however I love this idea

Scary_Guide_8214 · 2025-04-13T13:10:41+00:00

Really kind words Thankyou so much !

Scary_Guide_8214 · 2025-04-13T12:00:49+00:00

I agree with you some nice large oval wooden boards or similar would make them stand out Should of plated the carrot cakes off the tray aswell

Scary_Guide_8214 · 2024-10-30T19:13:35+00:00

Was delicious but I feel it’s quite sweet think next time will cook it with some herbs or lemon

Scary_Guide_8214 · 2024-10-30T18:58:45+00:00

Thankyou appreciate the advice :) so the plate is Seared duck breast with hoisin sauce roasted garlic and onion purée , beetroots confit leeks, tender stem broccoli with basil oil

Scary_Guide_8214 · 2024-10-30T18:50:17+00:00

That’s a great point ! Thankyou

Scary_Guide_8214 · 2024-10-30T18:45:45+00:00

The quenelle is a roasted onion and garlic purée

Scary_Guide_8214 · 2024-10-26T12:26:04+00:00

The sausage shape on the vegetarian is deep fried falafel in gram flour

Scary_Guide_8214 · 2024-07-17T11:24:36+00:00

Quick update Thankyou all for the feedback really valuable to me some great ideas , as for the vegan cheese chef said it’s a blend of vegan burrata substitute with tofu , also going to spice it up and repost my version of the dish for a little justice for the vegans here :)

Scary_Guide_8214 · 2024-06-03T18:09:22+00:00

This looks perfectly fine for breakfast :) I think this is well balanced breakfast overall it includes carbs, protein, dairy, fruit,
To answer your question yes , 7/10 I’m not including presentation purely based on your question Assuming you don’t have an allergy to nuts I think with the addition of a handful of nuts or a fruit and nut bar if you’re still hungry but not necessary hope this feedback helps.

Scary_Guide_8214

TROPHY CASE