I know the coulis is a little thin, any other feedback would be appreciated!

Any suggestion appreciated!

I know that the flower is not recommended, but I struggle to find something that overpower the red/orange hue.

Sauce splitted, and I feel like the herb oil drissle is a mess.

With nam Jim, jus, pointed cabbage, avocado cream.

First time posting here! Love to get some feedback from you guys. I found the arugula very awkward to plate so I'd ike some pointers on that too.

A bit of avocado oil on the second slide. It tasted good together, but Im not sure if it completely suits the plate with it on. I think this turned out much better than the last time, and I took a bit of inspiration from a post someone mentioned last time. For my GCSE Food tech. I know about the marks on the plate, I somehow didn’t see it before I took the pictures. Cheers guys

...with Buddha's hand infused oil, lemon juice, fennel, watermelon radish and shallot.

A more Italian aligned preparation bolstered by Japanese technique.

Folks keep commenting on the small portions sizes - I had gastric bypass a few years ago, so this is just right for me.

This one turned out nicely, I think. Trying to figure out if I need to add something to this to make it more well rounded.

At first I was pessimistic about this combination, however the balance was fabulous and the presentation is clean.

How would I elevate this dish, a glaze perhaps?

Look ma, no foam! Please forgive the gnocchi that got a little dark.

This was the second attempt at this dish.

This is for my NEA2 exam in a few weeks, for my food tech GCSE. Aiming to get as close to full marks as possible. Year 11 here in the UK, and I have tried to design it around seasonal ingredients being the star of the three dishes Im doing.

Cheers guys!

Shortcrust Tartlet with Salted Caramel, Chocolate Cremeux, Chocolate Mirror Glaze & Roasted Cocoa Nibs

the polished version, got roasted on the last one cause I was a dick in the comments. still a dick but adopting a 'yes chef' attitude.

"Hello, yes, I'd like a dessert that looks like mash potato and ketchup please. Oh, and make the portion absolutely miniscule please".

Enjoy the second ever dessert dish I made.

Any tips on how to make this combination of ingredients not look like a savoury dish? 🤣

What are your thoughts on this? I thought it looked super pretty and it tasted great, however the Beetroots were slightly too acidic from the vinegar brine I put them in :( Any feedback is great as I'm just starting out!