For years I have had an eye for art, especially when i comes to fruit displays. I always look at the presentation dish as my canvas and the fruit as my brush. I see a picture of the finish dish in mind and start there, but of course visions change. To help counter against change of vision i just try to use my colors as much as possible without setting them directly near each other; it works every time.
This is maybe a four egg omelet i done a few years at home one morning. Even then I had good egg cooking techniques, because that morning I didnt have a non-stick skillet. Even that day I felt like can get better, and i'm fortunate today to say that i am
This is the Chicken Franches dish I assembled while working at Maggiano's a while back. I like how ths lemon sauce and the plate presentation stands out but always used to catch my eye with this dish is the coating on chicken. Before sauteing them would dip them in egg and after that batter them in flour that's 1/2 parmesan cheese.
Guest really appreciate me making beautiful omelets for them during Sunday brunch at Jax's cafe. Every complement i receive makes me feel like i'm doing everything right. Part of doing my job is the proper set up meaning all my ingredients and utensils should be in their proper place. If I fail to prepare then i'm just preparing to fail; mise en place is important.
This is a dish I created about four years ago when I managed at a small restaurant. This "Stuffed Meatball Marinara", as I call it was created when I had the idea of taking a deliciously flavored meatball mixture, and weighing them into five to six ounce portions. After that I rolled them out to them as flat as i could, and placed in the center of them a special cheddar and bacon stuffing. Once I rolled the mixture back into balls I roasted the balls in the oven i garnished them with more cheese, marinara, and fresh diced tomatoes. Now since i have more knowledge i can see that I could have rosated the tomatoes to help with complementing the dish more and I could have used a white cheese; maybe asiago.
