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Hi All, not sure if it's ok to be an aspiring home cook here with designs of grandure I've been cooking all my life but within the last year started to look at refining and learning new skills, would appreciate any and all critique on my dishes (if it's ok to post them). I know I have it all to learn!

This was moroccan roulade of chicken wrapped in panchetta cooked sous vide on a roast butternut squash pure, rosemary fondant potatoes, thyme infused roast beetroot, poppini mushrooms and a parmesan crisp.

John Sim's Album: Wall Photos

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