another dessert inspired by progressive cuisine. this is a white chocolate and ginger creme brulee.
ramekins become so tiring when they are only used to bake custards. this is a very playful take on the traditional baked custard. it is made with modern techniques and takes a tenth of the time it takes to bake a custard. i know!!
lilith, a friend at houston luxury magazine, contacted me and wanted to know if i was interested in having my pictures published in their march issue. "OF COURSE I AM INTERESTED!!", i told her.
this marks the second time my pictures have been published. its super exciting! im excited. aside from cooking, i have always wanted to be a photographer and/or architect. hopefully this is the start of a food photography career ... who knows
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