Sergei KhatsanovExecutive Chef

Development Plate: Confit Apricot and Croquette

A working plate testing confit apricot, a fried croquette and a seared protein against each other.

Development plate with confit apricot halves, a fried croquette and seared protein on grey stoneware

Development plating looks nothing like service plating, and it should not. The components are kept apart so they can be judged individually.

Whether the apricot belongs next to the croquette is a question you can only answer by tasting them side by side, not blended into a sauce.

More from the portfolio

Coarsely crushed guacamole in a red terracotta bowl with tall shards of crisp flatbread standing upright

Guacamole, Crisp Bread Shards

Avocado crushed coarse rather than blended, with tall shards of crisp bread standing straight out of the bowl.

Three terracotta dishes of grilled cheese, marinated yellow peppers and pickled carrot and beetroot, with a glass of white wine

Small Plates: Grilled Cheese, Marinated Peppers, Pickled Roots

Three clay dishes built to be eaten together: something hot and salty, something oily and sweet, something sharp.

Brunch table with a filled croissant, chilled green soup, salads, cherry tomatoes and cold vegetables

Brunch Spread

A full brunch table shot as one image: croissant sandwich, chilled green soup, salads and cold-dressed vegetables.

Menu development

Let's put a dish like this on your menu.

Open to international Head Chef roles with visa sponsorship, and to consulting or menu-creation projects remotely and on-site.

Contact Chef sergeikhatsanov@gmail.com