Concentration
It’s been over a week on my newest culinary audition. The discipline in these Japanese kitchens I have been working in as of late is unseen outside Nippon. Caution, unease and suspicion. Always expecting but never accepting as my pinkish fleshy sausages manipulates their creations. One flinch, a slip of the digits or a loss … Read more
Belly Of The Beast
As I entered the well-lit kitchen I envisioned the impossible standards that each meal must meet. The standards that came from this mixture of fire and ice, 16 hours of hell, 7 days a week under a days sky eternally lit with 3 stars . The walls arched into one another, polished steel arms reminiscent … Read more
Aromatherapy 2.0
It’s raining. It’s been raining since 4am when I let my dog out for his espresso free morning glory. The apartment has been invaded with the sweet aromas Tokyo offers when wet. Musky yes yet also vibrant and somewhat addictive. On my patio: a nasal mosaic of earthy basil, Italian parsley and chives. Pungent stalks … Read more
Heat in the Bedroom
Currently reading “Heat” by Bill Buford. An easy read dotted with the kind of humor only an outsider could see in the kitchen. A fantastic account of a novice’s adventures to becoming a chef in the kitchens of Mario Batali. I would recommend that you pick it up and give it a read. I’ve truly … Read more
The Great Unknown
I woke up sometime on a crisp spring morning last year and realized I am not 21 anymore. As I have reached the golden age of 27 I made the decision to exit stage left from the embassy in order to continue my professional development and most of all challenging myself as an individual. As … Read more
Currently…..
Currently frothing the Parsnip Fondue for tonight. Never quite a simmer but just below an onsen. Frothing allows the soup to slowly gain volume through the addition of air. If it boils – it spoils. It will be airy, light and full of earthy goodness. Accompanied with White Truffles and Rosemary, it is becoming one … Read more
Oh The Flavor Flave
Mamma pajama! The pickles are so good after only one week, but I think the carrots will need longer due to their density. Donnie Brasco says; “Forget about it eh!”
Spraying Chocolate, Cuisine=innovation + passion
Not long ago I was in Canada renovating my house with my brother. Memories provide a vivid account of yet another 14-hour shift completed in an apprentices cramped kitchen. Upon a short walk home and dripping with self worth we quickly dove into our work cloths and, at 1am, started gutting the bathroom, living room … Read more
The Best Pickles
Currently making 4L of persimmon shochu, I added a little rock sugar to take the edge off the rice wine. I’m also slinging together 15kg of Pate Maison Also I refuse to go another season with out some homemade pickles. Grandma, this one is for you.
Stock Market Crashes 2.0 :A Market of Bear Cost and Bull Shit
I’m spoiled. No it’s true. As a young professional (just turned 27) I have worked hard all my life to allow myself the opportunity of putting passion, morals and integrity ahead of the business. Although I am capable of performing the biz angle when necessary . The truth is that I don’t own a restaurant … Read more
