03-04 · Ch. 3 Garde Manger
Smoked Salmon & Compressed Cucumber on Potato Fondant
03-06 · Ch. 3 Garde Manger
Vacuum-Infused Market Pickles (Giardiniera)
04-14 · Ch. 4 The Mill
Sourdough Hybrid Spoon Buns
05-01 · Ch. 5 The Fishmonger
Pan-Seared Scallops with Pea Fluid Gel
05-03 · Ch. 5 The Fishmonger
Unilateral Seared Bass with Miso-Noisette
07-08 · Ch. 7 The Butcher
Braised Beef Stroganoff
07-11 · Ch. 7 The Butcher
Pressure-Braised Chuck Roast (The Competition Pot Roast)
07-12 · Ch. 7 The Butcher
Dehydrator Bacon (Four Ways)
08-03 · Ch. 8 The Field
Velvet Root Vegetable Mash
08-06 · Ch. 8 The Field
Onion Potato Crisps
08-09 · Ch. 8 The Field
Butter-Steamed Asparagus
08-10 · Ch. 8 The Field
Crispy Potato & Onion Pavé Triangles
09-11 · Ch. 9 The Pâtissier
Truffle Cake Pops
10-09 · Ch. 10 Stocks, Sauces & Condiments
Master Mayonnaise (The Cold Mother)
10-12 · Ch. 10 Stocks, Sauces & Condiments
Cultured Crème Fraîche
11-01 · Ch. 11 Spice Blends, Oils & Pastes
Vibrant Green Herb Oil
11-02 · Ch. 11 Spice Blends, Oils & Pastes
Quick-Process Smoked Salt (Liquid Integration)
11-03 · Ch. 11 Spice Blends, Oils & Pastes
Sodium Acetate (Salt & Vinegar Crystals)
11-04 · Ch. 11 Spice Blends, Oils & Pastes
Burnt Allium Ash Salt
12-15 · Ch. 12 Les Fonds
Frico Laminé (Baked Cheese Tiles & Vessels)
12-17 · Ch. 12 Les Fonds
Non-Fish Caviar (Seeds & Spheres)
12-18 · Ch. 12 Les Fonds
Frying with Dustings, and Dredges, and Crusts (Oh My)
12-19 · Ch. 12 Les Fonds
Panés, Batters, and the Architecture of a Shatter
12-20 · Ch. 12 Les Fonds
Confit Tomatoes & Herb-Infused Oil
12-21 · Ch. 12 Les Fonds
Basic B (Starch-Based Batter)
12-22 · Ch. 12 Les Fonds