I'm from the other side of the States over in Oregon. I used to be a bit obsessed with culinary arts when I was working in restaurants. Had to move on because the pay wasn't there. I like nearly every type of food as long as it's an experience I've never had. My first love was Japanese style cuisine, especially different noodle dishes. After that I went into more modern foods with heavy French influences.
Here is a few pictures of some of my work.
The wasabi leaf is really nice, really nice color on the first dish, the second dish, nice touch with the quail egg . The third dish I assume it's scallop? with what puree?
Third is a dessert. It's a sugar cookie on lemon curd with macerated huckleberries. Touched meringue is what the cooking is propped up on with a mint leaf on the side. Everything was made from scratch.
I'm from the other side of the States over in Oregon. I used to be a bit obsessed with culinary arts when I was working in restaurants. Had to move on because the pay wasn't there. I like nearly every type of food as long as it's an experience I've never had. My first love was Japanese style cuisine, especially different noodle dishes. After that I went into more modern foods with heavy French influences.
Here is a few pictures of some of my work.
The wasabi leaf is really nice, really nice color on the first dish, the second dish, nice touch with the quail egg . The third dish I assume it's scallop? with what puree?
Third is a dessert. It's a sugar cookie on lemon curd with macerated huckleberries. Touched meringue is what the cooking is propped up on with a mint leaf on the side. Everything was made from scratch.