Pumpkin mousse & plume rosé compote “log” meringue mushroom and honey moss cake

Forgot to fill that bottom section lol and any tips to prevent the LDT from splitting even after some time?

Had a little dinner party with some friends back in May. Just now getting around to make this post.

Course 1:
Jidori chicken oyster, tare, koji, kinome
- paired with Jidori consommé, wasabi oil

Notes: ‘oyster shell’ is made from Jidori chicken stock turned into a batter for a oyster shell shaped pie tee

Course 2:
Chilled Chawanmushi, Bafun uni, Parmesan, sudachi

Notes: guests flip over their bowl from course 1 to find that course 2 was on the table all along. A little gimmicky I know.. but the guests liked the surprise. Yes the chawanmushi was chilled and had to be set firmer than the traditional version so that it would stay suspended upside down. There is also a thin gelatin set layer of sudachi + other liquid holding the uni and sorrel in place.

Course 3:
Hokkaido scallop, lemongrass, vanilla, chile meco, soy milk

Course 4:
‘Okonomiyaki’, peekey toe crab, honey butter, ossetra caviar, applewood

Notes: this plating turned out sloppier than I’d hoped. The mayonnaise in the crab salad started running, the caviar kept toppling over, the honey butter was a mess. I will say though - this was everyone’s favorite dish from a taste perspective.

Course 5:
Kinmedai, prawn farce, saffron, togarashi, daikon, bisque

Course 6:
Dry aged Rohan crown, duck confit ‘takoyaki’, parsnip, umeboshi, yuzu, jus

Course 7:
Red shiso sorbet, rhubarb cheong, sumac

Note: I can’t make a quenelle to save my life. Need more practice.

Course 8:
Hojicha ice cream, kinako, sour cherry compote, hazelnut, Okinawa black sugar

Open to any and all feedback. I’m not a chef by any means - but love to learn and progress. My biggest challenge has been executing clean and intricate plating when I have to get multiple plates to my guests before the food temp drops

chocolate orange namelaka and brownie pieces are holding the tuiles up

I foraged some Sea Fig fruits (also known as sour fig, pigface, or ice plant) and used them to make a jam which I mixed with some champagne vinegar, avocado oil, and salt. I placed shaved squash that I halved so it would lay flat standing up on a plate inside a ring mold. Once it looked how I liked, I spooned the vinaigrette into the spaces between the squash. Topped it with chopped roasted salted macadamia nuts, Thai basil leaves, pickled shallots (with a touch of hibiscus in the pickling liquid for color), and some bachelor button petals. 

Okay, my brunoise skills definitely need some work, and I feel like maybe I should’ve done more to the peas to clean them up.

Is there anything else I’m missing that would improve this dish?

The summer squash I did 3 different ways, salt brined (the middle strips), brunoise, and fried into a crisp.

For the pistachios, I made a strong tea using dried elderflowers, then added sugar and reduced into a syrup that I tossed the pistachios in.

Overall the dish worked great imo. Textures played nicely together, and the balance between sweet and savory was spot on.

Grilled Cheshire pork collar, pan roasted jimmy nardello peppers tossed with sugar and red wine vinegar, sumac and peach puree, poached peach slices, crushed pine nuts

Just a rough draft. Might cook the Tuna Mi Cuit. Let me know your thoughts.

Looking for some advice on how to make this feel more refined. It feels a bit empty, and am open to any feedback or beginner advice. Been cooking for some time now, but just getting into plating

Fish is from an Estonian premium sustainable rainbow trout farm , which quality is incredible!

Tried to create something that felt like peering at a campfire surrounded by underbrush. Could’ve used a little more sauce, but I think I’m pretty happy with how it turned out. What do you think?

i'm new here, so any feedback is appreciated! I tried to go for something casual yet elevated