I’m just a cook, I aint no rocket surgeon

I know I said that it was finalized, but things have changed. As I kept reading more and more and talking to people who have done this, I got a lot of feedback. I wanted to show some knife cuts and a few techniques.  I changed my dish to :

Butter Poached Lobster, black trumpet mushrooms, spring vegetables (heirlooms,carrot baton, glazed pearl onion, tomato diamond), sweet corn and saffron sauce with lobster leg tater tots accompanied with textured basil oil. The dish is finished with a bit of sicilian sea salt.

The only difference in this picture and the actual dish will be that I will have micro purple basil instead of chervil on the tater tots. I want to showcase the fundamentals of cooking by glazing, knife skills, poaching, and throwing a twist in there by doing tots and textured oil. I hope this goes well. Wish me luck on Friday morning. I will be cooking at 9:40am.  ACF guidelines are very anal…I just wanna cook man!!  blah!