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.
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| mango-hum cylinder/almond shortbread/coconut milk sherbet/pickled celery/coconut milk powder |
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| chocolate pudding/yuzu curd/roasted banana ice cream/black sesame pain de gene/black sesame powder/shiso |
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| raw sweet texas plums/avocado puree/matcha sorbet/matcha crumble/mascarpone-cilantro soup/micro cilantro |
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| toasted rice panna cotta/coconut sherbet/almond powder/sesame seed tapioca/edamame-lychee puree/fresh wasabi/sesame oil |
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| watermelon compressed in togarashi/pickled fennel/lava salt/buttermilk sherbet/watermelon ice/fennel top vinaigrette |
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| yuzu-lime semifreddo/honey cream/honey smacks/lime confit/buttermilk-basil sherbet/pulled honey/yuzu cream/fried basil |
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| frozen vanilla bean/frozen mango/chicory+cocoa crumble/cilatro oil/pulled honey |
now everyone can easily visit you at kata to try one of your new delicious creations!! :)
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