Hi chefs! I was looking for input on how I can make Thomas Keller’s famous Confit Byaldi on the line. My plan is to make it in a hotel pan ahead of time but I’m worried about the execution during service. I don’t have any ring molds on hand at the moment so my pla is to make them out of tin foil, I want to use them for plating. I’m thinking make the confit byaldi completely and cool it down and during service assemble a portion in a ring mold in a baking sheet and place it in the oven to heat up, then transfer the ring to the plate and remove. Hopefully that’ll work. I always end up second guessing myself, especially with my lack of experience (I have 4 years in a professional setting) but my anxiety always gets the best of me. So give me your ideas! Thanks so much!