sometimes, things just don't work out in the end. it was time to move on. so i started an ice cream company (more info on that later) & returned to the kitchen as the pastry chef at Kata Robata & Azuma. after 8 months of hiatus, it feels great working 80+ hours a week again. after a month, the body aches, but oh does it hurt so good. the mind is able to create again and dishes compose themselves much easier. i am gracious and humbled by the opportunities that have been offered to me. i got more support from the community, family & friends than i could ever imagine. i thank you, and promise to bust my ass to give you the best. enough of that, here are some pictures.
|mango-hum cylinder/almond shortbread/coconut milk sherbet/pickled celery/coconut milk powder|
|chocolate pudding/yuzu curd/roasted banana ice cream/black sesame pain de gene/black sesame powder/shiso|
|raw sweet texas plums/avocado puree/matcha sorbet/matcha crumble/mascarpone-cilantro soup/micro cilantro|
|toasted rice panna cotta/coconut sherbet/almond powder/sesame seed tapioca/edamame-lychee puree/fresh wasabi/sesame oil|
|watermelon compressed in togarashi/pickled fennel/lava salt/buttermilk sherbet/watermelon ice/fennel top vinaigrette|
|yuzu-lime semifreddo/honey cream/honey smacks/lime confit/buttermilk-basil sherbet/pulled honey/yuzu cream/fried basil|
|frozen vanilla bean/frozen mango/chicory+cocoa crumble/cilatro oil/pulled honey|