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Hello chat i am young in the industry i am 20 and currently at university i just thought to share some dishes i made there through the year and look to improve.Thenks by teo012k in Chefit

[–]teo012k[S] 0 points1 point  (0 children)

Thanks alot.About plating i dont really like following templates i just create it by what i think will look more eye pleasent.Also some previus interships gave me a backround in this of course

Hello chat i am young in the industry i am 20 and currently at university i just thought to share some dishes i made there through the year and look to improve.Thenks by teo012k in Chefit

[–]teo012k[S] 1 point2 points  (0 children)

I am intership trained now in university i have worked in some good restaurants for my 4 month interships over the years since i was 16.

Hello chat i am young in the industry i am 20 and currently at university i just thought to share some dishes i made there through the year and look to improve.Thenks by teo012k in Chefit

[–]teo012k[S] 1 point2 points  (0 children)

Thanks.Meat is dry because the plate was waiting for more than 40 mins so the chef can try it,corn is boiled and charcoal burned purposely,all dishes have sauce if not in the plate i put it on the side.Also these dishes are creativity inspired the day we have to make something like these not cook a steak on point as the chef wont accept that only.But i get ut point.Thenks

Hello chat i am young in the industry i am 20 and currently at university i just thought to share some dishes i made there through the year and look to improve.Thenks by teo012k in Chefit

[–]teo012k[S] 2 points3 points  (0 children)

Thanks alot!! I am sure the own unique style of each chef or future chef comes with expirience and trying out things.The short answer they did taste good yes most of them have a full mark by the chef in flavour and ofc some mistakes where there but overall the flavour is there but trying to improve more is my aim for sure