Sole Bonne Femme with puff pastry fleurons.
This was the week where my food started to look like something I would pay good money for.
It’s crazy to think that we’re now over halfway through the course – the pace is so fast that it’s often hard to even take a moment to breathe. So when you start turning out food like the dish above (seriously. Look at it. I made that. SERIOUSLY) it is the most satisfying thing.
Something’s happening here, people – I’m becoming a chef.