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/ck/ - Food & Cooking

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14489142 No.14489142 [Reply] [Original]

Ok friends, I've been on this board for years and today is the day I share with you some of the food I have made. Pictured here is a watermelon tray I made for a kids birthday party.

>> No.14489149
File: 99 KB, 960x720, 1496409_1095326473814625_8830971063499840263_o.jpg [View same] [iqdb] [saucenao] [google]
14489149

Here we have a seared tuna salad I ran as a special once.

>> No.14489150

>>14489142
That's genuinely impressive. How long did that take?

>> No.14489158

Th-that watermelon job looks p-pro level...
Don't tell me you actually cook

>> No.14489159
File: 50 KB, 960x720, 1510417_842373245776617_538967077_n.jpg [View same] [iqdb] [saucenao] [google]
14489159

Deviled eggs four ways.

>> No.14489164

>>14489159
these are all beautiful and look tasty. the watermelon looks insane

>> No.14489167

>>14489158
I'm afraid so. They even pay me for it sometimes.

>> No.14489177
File: 148 KB, 960x720, 1926242_1095326293814643_2077064325042296812_o.jpg [View same] [iqdb] [saucenao] [google]
14489177

A salad for a banquet.

>> No.14489189
File: 56 KB, 960x720, 10294283_877211355626139_6130499840491213556_n.jpg [View same] [iqdb] [saucenao] [google]
14489189

An experiment I made that didn't end up getting served but I thought it looked nice.

>> No.14489198
File: 117 KB, 960x720, 10420060_895448827135725_2462601115660519864_n.jpg [View same] [iqdb] [saucenao] [google]
14489198

Lemon bars with raspberry syrup, whipped cream, and candied lemon.

>> No.14489204

>>14489142
>Someone skilled is actually posting on /ck
Nice!

>> No.14489209
File: 153 KB, 960x720, 10452897_1058562314157708_338375833795843777_o.jpg [View same] [iqdb] [saucenao] [google]
14489209

A brownie and cookie platter for a party.

>> No.14489223
File: 115 KB, 1125x1394, EdEReEsXgAMJNRi.jpg [View same] [iqdb] [saucenao] [google]
14489223

>>14489177
OP this salad and your other culinary items you've showed are phenomenal and you should be proud of your extravagantly edible art pieces, keep on doing fantastic work and good luck in future endeavors

>> No.14489230
File: 98 KB, 960x720, 10477520_1076563172357622_501394395989254505_o.jpg [View same] [iqdb] [saucenao] [google]
14489230

Beet and goat cheese salad I made for my wife and I.

>> No.14489240
File: 56 KB, 960x720, 10563151_939481049399169_6931135146916751159_n.jpg [View same] [iqdb] [saucenao] [google]
14489240

Another experiment didn't use it for anything but I liked the idea of the strawberry rose.

>> No.14489263
File: 110 KB, 960x720, 10687299_1014950215185585_2662129708039112162_o.jpg [View same] [iqdb] [saucenao] [google]
14489263

All the ingredients for chocolate mousse. I just liked the picture.

>> No.14489266

Fucking nice
I'm going to bed but I'll keep this thread updated because you are reallly good at plating
Hope to see some good stuff tomorrow morning

>> No.14489275
File: 78 KB, 960x720, 10960256_1058563064157633_3267471485037440912_o.jpg [View same] [iqdb] [saucenao] [google]
14489275

A strange little salad I made for a dinner I worked.

>> No.14489290

This shit is whack where’s the mc chickens at??

>> No.14489298
File: 122 KB, 960x720, 11046560_1138634126150526_5540530401641472230_o.jpg [View same] [iqdb] [saucenao] [google]
14489298

Another salad for a banquet.

>> No.14489301

>>14489275
what are the stems and yolks made from?

>> No.14489323
File: 146 KB, 960x720, 11161738_1138634179483854_3180735408223253381_o.jpg [View same] [iqdb] [saucenao] [google]
14489323

Many chocolate cakes for a dinner we hosted.

>> No.14489345

>>14489301
The stems are just the white part inside the strawberry. I just carve away everything but the point of the strawberry and flatten the bottom so it sits right. The "yolks" are the rounded sides of a small yellow tomato.

>> No.14489358
File: 138 KB, 960x720, 12998158_1365093170171286_5964169875497580393_o.jpg [View same] [iqdb] [saucenao] [google]
14489358

A fruit platter.

>> No.14489377
File: 135 KB, 960x720, 12998417_1365093196837950_6471583955797472697_o.jpg [View same] [iqdb] [saucenao] [google]
14489377

Fruit and cheese platter for a wedding.

>> No.14489386
File: 84 KB, 720x960, 18623552_1942587039088560_5584017711092230850_o.jpg [View same] [iqdb] [saucenao] [google]
14489386

Something I made that went inside a display case at a deli I used to work at.

>> No.14489401
File: 134 KB, 960x720, 18673125_1942587229088541_1794076354770081687_o.jpg [View same] [iqdb] [saucenao] [google]
14489401

Chocolate pie with rice crispy treat crust.

>> No.14489415
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14489415

A fruit platter I made for a friends wedding.

>> No.14489432

>>14489150
Maybe and hour

>> No.14489498
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14489498

Cupcakes.

>> No.14489507
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14489507

Caprese kabobs.

>> No.14489517
File: 58 KB, 960x720, 1601599_799238903423385_1798751094_n.jpg [View same] [iqdb] [saucenao] [google]
14489517

Chocolate honey mousse

>> No.14489527
File: 49 KB, 720x960, 1899885_842374292443179_801205391_n.jpg [View same] [iqdb] [saucenao] [google]
14489527

A chocolate cake

>> No.14489622

>>14489345
neat

>> No.14489634

>>14489142
this thread sucks because it's not about fast food, snacks, or alcohol.

>> No.14489666

>>14489142
i like this thread, this is a good thread

>> No.14489672

>>14489634

You could fix it by making racial insinuations about the watermelon.

>> No.14489673

>>14489672
THEEEERRREE we go

>> No.14489713
File: 58 KB, 960x720, 10171880_862508967096378_2209492283316526338_n.jpg [View same] [iqdb] [saucenao] [google]
14489713

Closeup on a salad

>> No.14489727

so OP, what's your story? why do you do all this intricate stuff? for fun? tell us

>> No.14489747

>>14489727

He does it 100% for the approval of anonymous readers on a Burundian dolphin-whelping forum. OP survives purely on (you)s. Prime janny candidate. (Frankie posters be warned.)

>> No.14489763

i used to think presentation was pretentious bullshit once you go beyond a basic level, but this is actually really nice

>> No.14489768

>>14489198
>>14489323
>>14489386
>>14489401
>>14489415
>>14489527
i like these the most

>> No.14489807
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14489807

>>14489727
I've been in food service most of my life. I'm also a painter in my spare time. I had a job at a country club for almost a decade that had a lot of downtime that I spent looking up fancy garnishing techniques. The Chef liked what I was doing and gave me plenty of time to experiment.

>> No.14489821

>>14489763
Thanks. I'm happy to answer any questions.

>> No.14489835

>>14489807
I have to do shit like this when my place caters an event (much more basic fruit carving) and I hate it. You spend all this time and by the time the third person in line gets to it it just looks like a giant mess.

>> No.14489854

>>14489821
i've got nothing to ask that hasn't been answered already. beautiful work, great thread, thank you for sharing.

>> No.14489887
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14489887

>>14489290
>>14489634
Just for you guys. Chicken breast pounded out and coated in fritos then deep fried, with cheeto cream sauce garnished with cheeto dust.

>> No.14489889

>>14489142
good work brother. I love your commitment and artistry. god has some wonderful things in store for you brother. it may not make sense but this lost inspired me to return some money I stole

>> No.14489897

>>14489177
>>14489298
How exactly do you eat this salad? What is underneath. Do you have a dressing as well?

>> No.14489927

>>14489897
This is a large salad for a buffet, dressing is on the side. It's self serve with tongs. I always liked to watch the first person in the line be hesitant before taking the first crack at it.

>> No.14489939

>>14489887
Where do you get your ideas? Like I understand this one kinda (subverting the idea that junk food can't be "real food" or presentable), but so much of this is astounding. Is it just a matter of time and practice?

>> No.14490003

>>14489939
Thank you so much. I have been a lifelong artist, mostly painting. I got into the fancy plating when I started working at a country club. The club members and my chef loved it and I was basically given free reign to present the dishes as I saw fit. It took a lot of practice to workout some of the techniques. I picked up a lot of tricks from this channel.
https://youtu.be/BmHk9m0sobU

>> No.14490034

>>14489142
Congratulations , everything looks great.
You are the antija/ck/ of this board

>> No.14490035
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14490035

>>14489889
Thanks man. Here is a picture of some of my old boss's knives

>> No.14490036

>>14490003
Despite never being into art or doing super well at it, I actually wanna give this stuff a shot. Is a paring knife all you need as a beginner?

>> No.14490076

>>14489142
This is really, really awesome work (all of it I just don't want to reply to every single image) thank you for sharing anon!

>> No.14490144

>>14490036
Take heart anon I started as a lowly dishwasher and used a shitty dull house knife to start. I did most of this with a paring knife, just keep it good and sharp.

>> No.14490152
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14490152

>>14490034
You have no idea how much you saying that means to me. Have a kiwi tart.

>> No.14490157

>>14490035
That absolute unit at the end.

>> No.14490159
File: 76 KB, 720x960, 1016262_685697454777531_1671230963_n.jpg [View same] [iqdb] [saucenao] [google]
14490159

I made this fruit basket for a little girls birthday party.

>> No.14490185

>>14490144
Well thank you for the advice and inspiration. This thread actually made my day, and I'm glad you decided to share your talent with us. Love you man!

>> No.14490250
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14490250

>>14489142
>kids party
Are you some kinda pervert?

>> No.14490256
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14490256

>>14490185
Thanks anon, have some white chocolate mousse.

>> No.14490915

>>14489142
Great job, a lot of these are looking very delicious!
I don't eat too many sweet foods, do you have many photos of savoury foods?

>> No.14490990
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14490990

>>14490915
How about this wild mushroom tart with salad.

>> No.14490995
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14490995

I private party I cooked for.

>> No.14491018
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14491018

Strawberry chocolate cakes.

>> No.14491045
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14491045

A decoration for a display.

>> No.14491057
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14491057

Cheesecake with raspberry syrup and candied lemon peel.

>> No.14491081
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14491081

Hummus appetizer.

>> No.14491086
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14491086

Caramel pecan cheesecake

>> No.14491095
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14491095

Another garnish

>> No.14491140

So many beautiful photos, why don't you make it a blog?

>> No.14491181
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14491181

>>14491140
I do this purely for my fellow anons. A vegetable platter.

>> No.14491272
File: 101 KB, 960x720, 10983555_1058563090824297_6292824535149383174_o.jpg [View same] [iqdb] [saucenao] [google]
14491272

More chocolate cakes

>> No.14491354

I like these

Amateur, but my friends and family all agree I make delicious food.
Trying to work on my presentation at the moment, any advice?

>> No.14491421
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14491421

>>14491354
Thanks. Pay attention to older more experienced cooks. You can learn a lot just watching someone who knows what they are doing. Like I mentioned earlier in the thread the Mutita EdibleArt youtube channel has a lot of good techniques. Get a nice short narrow paring knife and keep it sharp. Take up some sort of artistic hobby, I was a painter before I started plating. Have a closeup of a chocolate cake.

>> No.14491467

Great thread anon! Got any more mushroom themed stuff? It’s very cute. Real mushroom dishes would be cool too.

>> No.14491500
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14491500

>>14491467
Marinated mushroom salad. Sadly not too much mushroom content.

>> No.14491510

>>14491500
Aw, still nice! Remember the marinade?
Really liked this one:
>>14489275
gave me cozy forest feelings

>> No.14491552
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14491552

>>14491510
I think it was mostly red wine vinegar with shallots garlic and herbs. Have some chocolate mousse with espresso whip cream .

>> No.14491604

>>14489142
This is an e-celeb and fast food board, please leave.

>> No.14491620

>>14491552
>>14491421
>>14491095
>>14491086
>>14491057
These are incredible and you should be proud of yourself and your skills. Thanks for sharing with us.

>> No.14491625

>>14490003
L-lets see the paintings

>> No.14491642

>>14489142
OUT FUCKING STANDING

Thank you OP for making my day. I am inspired by this.

>> No.14491646
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14491646

>>14489142
Consistency is on point. Creativity/10. You got the skillz to pay the billz.

>> No.14492778
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14492778

>>14491642
Thanks man, have some tiramisu.

>> No.14492794
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14492794

>>14491646
Love you Paulie, here's a caprese salad but It's a salad!

>> No.14492799
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14492799

>>14491620
Thanks. This is strawberry shortcake.

>> No.14492814

>>14491057
mmm

>> No.14492828

>>14489275
is this buratta?

>> No.14492837
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14492837

A Caesar salad served in a parmesan bowl.

>> No.14492846

>>14492828
Yes with a little white pepper on top.

>> No.14492861
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14492861

This is a better view on a smaller parmesan bowl.

>> No.14492878
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14492878

>>14491625
Here's something I made some months ago.

>> No.14492893
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14492893

Chocolate raspberry cakes.

>> No.14492925

>>14492799
I want this one... all your cakes look absolutely delicious though.

>> No.14492939

>>14492878
pretty neat, did you use some sort of masking to get that effect?

>> No.14492944
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14492944

>>14492925
Thanks, here is a chocolate peanut butter cake with creme anglaise.

>> No.14493016
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14493016

>>14492939
No, the darker bits are paper I cut out and glue to the painting. Here is another with some more collage over the painting.

>> No.14493041

>>14489159
Top right looks like cordyceps

>> No.14493092

>>14493041
Had to look that up. It's potato that I fried, that egg was the maple bacon one.

>> No.14493199

Wow wow and wow!! You have some kind of talent there! Absolutely amazing. Beautiful work.

>> No.14493220
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14493220

>>14493199
Thanks anon, here is a melon salad with citrus vinaigrette and candied cashews.

>> No.14493232

i want to have sex with your food

>> No.14493273
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14493273

>>14493232
Just for you, chicken pot pie with dick shaped puff pastry.

>> No.14493317

You are very gifted, thank you for sharing. These are honestly beautiful.
Although now everything I make will seem like a big pile of shit, so fuck you.

>> No.14493333
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14493333

>>14493317
Keep at it man, as I said I started as a dishwasher. Just pay attention and be willing to try new things. Here is an antipasto platter.

>> No.14493374

I'd rather talk about McChickens and talk shit about Babish or even contribute to mayo threads

>> No.14493445
File: 99 KB, 720x960, 10603543_939481172732490_6795344235353230152_n.jpg [View same] [iqdb] [saucenao] [google]
14493445

>>14493374
No one is stopping you bro. Caramel espresso brownies.

>> No.14493540
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14493540

This is all fantastic anon. I have always been shit at plating, so even when I make something great, it looks like a sloppa shit. Great job, can't wait to see more threads from you

>> No.14493560
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14493560

>>14493540
Might be a while before I start another thread, I blowing my load a bit right now. Here is a dessert platter.

>> No.14493954
File: 88 KB, 960x720, 10310682_877211448959463_2583403450008497875_n.jpg [View same] [iqdb] [saucenao] [google]
14493954

Apple cobbler with caramel whipped cream. Anybody still out there?

>> No.14493977

Monitoring this thread.

>> No.14493985

Still here anon, please don't stop ( ω ) owo

>> No.14494081

>>14490159
That's really cool

>> No.14494108
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14494108

>>14493985
Here is some berry cobbler.

>> No.14494307
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14494307

The center of a salad I made.

>> No.14494320
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14494320

Top view of a fruit platter.

>> No.14494867

>>14489177
What is the technique for the flower shaving in the middle?

>> No.14494943

Gorgeous, anon. Thanks you for giving us the gift of you me talent. What would you say is your culinary thesis or principle design/culinary philosophy?

>> No.14494996

>>14494867
That's a tomato rose, but you can do it with just about any roundish fruit or vegetable.

https://youtu.be/l6ztbAM0be0

>> No.14495003

>>14494320
Wow. Amazing stuff OP

>> No.14495021
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14495021

>>14494867
I tried to do it with a lemon but I didn't like how it turned out.

>> No.14495029

>>14493273
lol

>> No.14495064
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14495064

>>14494943
To be honest at first I was just exited I figure out a way to get paid to make art. I don't think I'm that great of a cook but I am good at making it look good.I have always been inspired by nature and microscopic views of plants and animals. Chocolate mousse.

>> No.14495075
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14495075

>>14489149
>rare tuna
either leave it raw, and make sushi out of it, or cook it properly, faggot

>> No.14495125
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14495125

Holy shit.

Good job anon

>> No.14495172
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14495172

>>14495064
Beautiful, I’d suggest picking up a book of Ernst Haeckel’s illustrations. Not necessarily microscopic but I think you may find some inspiration

>> No.14495179
File: 43 KB, 400x600, images (61).jpg [View same] [iqdb] [saucenao] [google]
14495179

>>14489230
Goat Towers, kek.

>> No.14495267
File: 2.60 MB, 4000x3000, 010.jpg [View same] [iqdb] [saucenao] [google]
14495267

>>14495075
There's the /ck/ I know and love. How about some poached salmon and herb butter?

>> No.14495286
File: 31 KB, 267x350, 61+6mA9OMML._SL350_.jpg [View same] [iqdb] [saucenao] [google]
14495286

>>14495172
I don't have that book but I have another by him, great stuff.

>> No.14495293

Very nice OP, is your band still playing?

>> No.14495321

>>14495286
Haha I knew I liked (you)

>> No.14495337

Just now saw this thread and wanted to say OP is NOT a faggot. OP is actually based.

>> No.14495420
File: 3.99 MB, 1640x2178, E80CA179-291A-4208-AAEE-56DD001E877F.png [View same] [iqdb] [saucenao] [google]
14495420

>>14495267
I have to try making this, any tips? Pic related is another great book by the same publisher.

>> No.14495512

Fuck this shit. I'm calling it out. Plating is not cooking. Plating is superficial bullshit.

>> No.14495518
File: 127 KB, 720x960, 483298_571316172882327_1475551470_n.jpg [View same] [iqdb] [saucenao] [google]
14495518

>>14495293
Not so much with the covid going around.

>> No.14495548
File: 92 KB, 960x720, 934066_650557664958177_450326314_n.jpg [View same] [iqdb] [saucenao] [google]
14495548

>>14495420
When we made it we boiled water in a tall hotel pan and put the salmon a slotted shallow hotel pan. Then we could easily remove it right when it was done without risking tearing it. Have some more salmon.

>> No.14495622
File: 98 KB, 960x720, 1238964_717011904979419_2090301359_n.jpg [View same] [iqdb] [saucenao] [google]
14495622

>>14495512
I don't disagree, plating is not cooking, it is superficial. In a lot of ways I am just a food sculptor. Most of the brownies and cookies are out of the box Sysco shit that my boss told me to make look good. Here are some out of the box cupcakes that I had to put together for some event.

>> No.14495769

>>14495622
If you learn the science of pastries you could combine with your art capability and be top tier pastry chef. Baking is just chemistry and you should be able to pick it up.

>> No.14495787

>>14489263
>100 plastic cups
why so wasteful?

>> No.14495852

>>14495622
Yeah not that other anon and I didnt wanna shit in the punch bowl of the love fest either but I gotta say I peeped some chincy ingredients too (the cheese specifically but judging by the color and firmness of the berries many aren't ripe or local). Your knife skills are absolute top tier tho and surpass my own don't get me wrong. I definitely think you should seek out a better venue for your talents so you can work with quality stuff.

>> No.14496016

>>14491421
I absolutely adore these strawberry mushrooms. It's so fucking cute.

>> No.14496050

>>14489142
Cool. You're a garde manger cook. Try running chef and sauté for 1000 covers in a 5 man kitchen. Faggot.

>> No.14496103

>>14489142
Great thread.

>> No.14496267
File: 122 KB, 960x720, 10682282_1014950158518924_5879744228385037429_o.jpg [View same] [iqdb] [saucenao] [google]
14496267

>>14495852
Thanks. Most of these pictures are from when I was working at a small country club in a poor rural area so the quality of many of the ingredients were of poor quality. I figured if I moved to a larger area I could do better for myself but I have a lot of family keeping me here. Covid more or less put me out of work for the time being. Here is me making due with some less then ripe melon.

>> No.14496271

>>14495787
We wash and reuse them.

>> No.14496313
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14496313

>>14495769
This is something I have been looking into. I have spent some of my covid time trying to up my baking game. Here a frumpy challah bread I made the other day.

>> No.14497702

>>14492837
Now we talking.
I love Salads and fresh Veggies, but cut them juliene is way to much work for me and my fucking cheap chefs knife.
Im just an Amateur, but had also to cook for the Wedding of one of my friends. Made a lot of different, but small dishes. Like Devil Eggs with Blue Cheese filling and some smoked Salmon Dark Bread white cheese Apetizers. A cold Cucumber-soup with a splash of infused Gin and so on...but nothing could even slightly compared to your...let me say it...Art!
Thx for sharing. Finaly a /ck/-thread that is not shit.

>> No.14497709

these look great but i think it's a bit silly to do them for a kid's party. i don't think most of them would appreciate them like an adult would. they would be more interested in the pizza and cake instead of some fruit

>> No.14497938
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14497938

>>14489142
Thank you for the content, it's phenomenal.