Going a size up would let you get that snug waist without losing the whole cup size!

What's the different though

When I made them it was just blended chicken 🤷🏽‍♀️

Give it to me straight; chicken mousse is basically just chicken nuggets isn't it

That's so funny, Ive talked about putting a simple burger on the menu called "the humble"

Send him in guys

pretty well! The brulee didn't turn out because they only had a convection oven and i scorched it. Was going to do a crisp and they didn't have any ramekins. I ended up doing tempura cheesecake for dessert lol. Low brow but they liked it.

Nah you're right I have no idea tf I'm talking about.

Lol daddy chill

Okay there's still gonna be a giant ass square cut out in the middle of the floor, sorry didn't know that needed elaborating

It's so funny you say that because I wanted to do lengua buns, but couldn't track down any beef tongue. That dish sounds dope though, I'll definitely have to try it.

Except itll still look like a big ass circle cut into the floor. It won't blend like carpet.

Blue cheese potato mousseline

Do you buy cars with service lights?

it’s about finding the marriage, right? With the volume that I’m looking at, I have to use pre-fabricated ingredients to a certain extent. And I also have to sell to the masses. So I can get local beef for a pretty good price, but people still want seafood., I could do local, trout and salmon, but that’s what’s on every other menu. Scallops are on every single banquet menu in this town, so I’ll be expected to be able to execute them, besides, I love scallops, and I know how to cook them well, so it seems like a solid dish for me to make. I’m trying to focus on local harvest as much as I can so all of the veg will be local.

Farm to table is not practical for a resort hosting 400 people

No you blend it and it makes the soup creamy and rich and tangy. Quite good

I received a lot of really fair feedback lol, not sure what your point is, I'm not throwing a fit or anything

Also, being from the Midwest, beginning a meal with cheese curds is super normal, but hey I'm not in the Midwest any more.

Fair. I feel like starting with a salad is a cop out but may also display adept use of local ingredients and a grasp on fundamental skills. I have some nice local beets so could do a beet salad.

I could swap out the steak for tuna, however it will have to be frozen ahi steak, although it's an ingredient they have available.

Although I have to say, decadence is what I do best 🤷🏽‍♀️

These are really good tips, thanks so much. I'm working on limited availability of ingredients in a rural region, otherwise I would 100% do hamachi.

I do have some chestnut mushrooms that I'm not sure what to do with, I could lightly stir fry them with some sesame soy and vin, throw in some charred scallions or ramps.

I really want to give them something they can't get up here, that's my aim with the cheese curds and buns. If I dust the slice pork in corn starch and fry it before adding the glaze it gets really nicely crispy. We're close enough to canadia that poutine is a thing but it's all shitty frozen curds. But like you said, both are heavy for a tasting. My sales pitch was global shared plates, and my vision is a sense of abundance for the diners. Tapas, dim sum, mezze, that kind of vibe.

Definitely have given me lots to think about, thank you!

It's a tasting menu for a new position. Resort that does plated banquets, buffets, and has a regular restaurant. They are hoping to expand their banquet services. I told them my vision is global shared plates. I could swap the beef out for tuna but it's really been quite successful in the past. I've seen a fair few people order it and then order another beef course but I see what you're saying

Can you get a gas burner?

No? One is essentially a carpaccio and there's one other one as a main entree. Not sure where you see the third.