I am sad I did not get to try this delicious looking duck breast on Asian coleslaw. Looks so good.
This is another mesclun type salad with an added twist. You can’t see it very well in this picture, but the salad is layered with flat crisped wonton pastry, a concept which I like very much. So much to learn and take away from all of this.
Some golden beet purée with candied beet and dill for garnish. Amuse- Bouche is fascinating and I love how experimental and versatile it can be.
Sometimes life’s going to hit you in the head with a brick. Don’t lose faith. I’m convinced that the only thing that kept me going was that I loved what I did. You have got to find what you love. This is true for work, as it is for your lovers. Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work; and the only way to do great work is to love what you do.
—Steve Jobs
I really like the presentation of this dessert. From left to right there is choux with vanilla chantilly, fruit compote and creme caramel. I got to try a combination of some of this and it was amazing.
