These are sticky ribs I plated with fig barbecue sauce, sesame seeds, pickled cucumbers, and green onions.

This is a spinach salad I plated that has spinach, radicchio, mango salsa, mandarin oranges, chopped nuts, crispy onions, and a carrot ginger dressing.

These are 6 oz beef sirloins I prepped for sous vide at the Blue Stag Saloon.

This is a tuna appetizer I plated that has a mango salsa, pickled cucumbers, crispy wonton, seared tuna, ginger soy, and wasabi aioli.

This is lettuce I prepped for sandwiches and burgers at the Blue Stag Saloon.