Photo by Lauren Schneider

My plating (not my cake, but my cookies). Vanilla ice cream, fresh banana, almond sable cookie, whipped cream, chocolate syrup, and powdered sugar.

Plastic deodorant bottle for gold plating.

A private chef and I, did some teaser promo stuff for his menu

Creme Brulee in a brandy snap basket with Tuile garnishes - accompanied by raspberry sauce and creme anglaise

Score: 4/5 (Focal point off)

Good ole chocolate cake with chocolate disk decor on raspberry and mango coulis.

NiTEC’s diffused nickel plating process is the highest standard for corrosion resistance via the plating process.This method of nickel plating is so resistant to corrosion that it is suitable for marine environments. Mild steel plated using the diffused nickel plating process can be given a 30 year sub-sea guarantee.

No 9 Park pastry cook Phoenix Smith assisting with the plating of the 1st course....

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The 2010 CMC exam at The Culinary Institute of America

London Science Museum

While most of the cooking occurs in back, the final plating happens adjacent to the dining room.

Dinner for 50!

A garlic topped soft bread with a savory watermelon salad (two kinds of watermelon for contrast -- no pineapple) and a fresh beet-based salad of beet greens (supplemented with chard due to a glitch in the abundance plans) dressed in a sesame seed based creamy dressing topped with marinated red and yellow julianned beets, diced orange bell pepper, green onions and kelp noodles.

It was all good, no leftovers but the watermelon salad was definitely the surprise star, even for me but most said they were dreading it based on the description that went out in the invites (really, watermelon and onion?) though it was loved when actually tasted. :D

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Third Course

Braised Pork Belly / Coffee Migas, House Smoked Bacon Lardon, Smoked Espuma

Paired with Alaskan Brewing (Juneau, Alaska): Smoked Porter (6.5% alcohol-by-volume)

[Originally intended as the fourth course.]

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The 2nd annual Bootlegger's Beer Dinner, sponsored by DCBeer.com, at Smith Commons Restaurant.

Five beers not normally found in Washington, D.C. were 'imported' via the internet, and served, paired with Chef Carlos Delgado’s menu.

Washington, D.C. (Atlas District)

31 January 2012.

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Photo by Yours For Good Fermentables.com.

Commercial use requires explicit permission, as per Creative Commons.

Calabacitas rellenas de Chorizo de Soja acompañadas con germinado de trigo.

Morten was in a rush so HE WOULDN'T MISS ANY FOOTBALL.

Photos from the "Starters and Desserts" course at Tallinn Service School. Photo for Nami-nami food blog.

Fotod Tallinna Teeninduskooli kursuselt "Eel- ja järelroad". Foto Nami-nami retseptikogu jaoks.

Denver's "Sam Mason"

Chef Jan Van Haute adds a raspberry garnish to the dessert.

The first step to a perfect photograph, the dish and the backdrop.