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Culinary Autodidact
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Culinary Autodidact
Writing
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Swipe to taste and judge all of the entries to @thetakedowns with me 🌶️ Congrats to everyone for making this such a delicious experience. Also, my tummy is just fine! No one blasted my palate with Carolina reaper (thank goodness). I tried all of th
Applying for artist residencies was a way for me to figure out what I was actually *doing* as a culinary freelancer and I made so many meaningful friendships and collaborations from it. I’m grateful to know @fran_wilde who just announced two bo
Turned in my latest cookbook testing project and I learned a lot about Japanese food. Stay tuned this fall 🥷🍜 I never made my own chashu before and now I know why most ramen places charge per slice! Ramen has so many components and it was cool to
Tempura donburi, anyone? I think my favorite bite was the shiso leaf 🍚
Good crew, good vibes, good wedding! We laughed, we ate well, we worked hard, we sang, danced, and got the rentals packed up on time 💪🏽 Weddings are hard to cater, but I get better with each one. Thank you for trusting me!
Good morning! Soft egg with aonori, wasabi, and onion powder on a bed of steamed bok choy.
“I peeled my last potato!” 🥔 Castle in the Sky fans will now be able to make dishes from the film when the English language cookbook comes out this fall 🏰 ☁️ I tested all the recipes and they’re great for beginners or kids with ad
Swipe to take a bite of the froggie buns 🐸 Inside is red bean and mochi! I had no idea you could bake mochi like this. A sneaky peek at one of my cookbook projects 🥷
Action shot from the pass 📸 @sharon.lebowski Our opener for a big family style dinner at @wildeastbrewing was a carrot salad made with lots of garlic, coriander, and the most gorgeous rainbow carrots from @myersproduce 🥕