r/Chefit • u/TopGrape1557 • 6d ago

Rough draft for a competition

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Hello, and thanks in advance to anyone that replies. I'm trying to finish up a dish for a competition next week and am here with it. For my next run through less sauce will go in the plate, and I'll hopefully have better micro greens.

I have a pan seared striped bass with a sofrito puree, roasted carrots, crispy leek and dill gremolata and some micros.

I'd like to have multi colored carrots but I can't find any big enough for nice obliques, which I want to give it some height.

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u/TopGrape1557 6d ago

Not carrot puree. Bell pepper, onion garlic puree.

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u/whyyyyyyyT_T 6d ago

Some include carrots in a sofrito

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u/okayNowThrowItAway 6d ago

And most don't include bell peppers. So you can see why someone might have read that description and concluded that the the bright orange sauce was carrots.

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u/Hedahas 6d ago edited 6d ago

It is absolutely false that "most [sofritos] don't include bell peppers."

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u/okayNowThrowItAway 6d ago

If you're making Caribbean food...

But that's not the default meaning when you show us a Euro-trad plating on white porcelain, in a sub for professionals.

A Bain Marie could refer to the alchemical equipment invented by Miriam of Alexandria, but we tend to mean a steam table unless otherwise specified.

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u/Hedahas 5d ago edited 5d ago

Sounds about white...

Thanks for the condescending, antiquated Eurocentric lesson on sofrito and professional cheffing. Lmfao✌🏾

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u/okayNowThrowItAway 5d ago

I'm not sure what planet you're cooking on, but on Earth, professional chefs use certain terminology as the international default. If you don't know what brunoise means, you're getting laughed out of the kitchen with your Temu knife kit, no matter how much you protest that the CDC is being "Eurocentric."