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Come on in! Explore my culinary projects as a budding personal chef!
Come on in! Explore my culinary projects as a budding personal chef!
Here you'll find my work from meal prepping for a family of 4, events I've catered for, and other things I'm proud of!
Here you'll find my work from meal prepping for a family of 4, events I've catered for, and other things I'm proud of!
My most recent project was a 5-Course Halloween Themed Dinner
I made this dinner a little spooky and a little humorously gross while offering some new flavors!
This menu challenged me as I tried a lot of my lesser practiced techniques with different ingredients- It really taught me a ton!
Check out the images below!
Below are pictures from my 6 Course Tasting Menu with a super special Apertif - Inspired by Summer, my Asian- American Idenity, and Michigan Produce.
This was truly, such a blast.
Welcome to comfort food of the Midwest
Welcome to comfort food of the Midwest
This dinner is dedicated to a close friend as a birthday menu. Focusing on her love for American classics, Michigan farms, cheese, wine, and affinity of potluck comfort- but with a thoughtful little twist!
This dinner is dedicated to a close friend as a birthday menu. Focusing on her love for American classics, Michigan farms, cheese, wine, and affinity of potluck comfort- but with a thoughtful little twist!
Lime-Mint Compressed Watermelon Salad
Goast Cheese, Jalapeños, Olive Oil
Buttermilk Pancake Skewers
Blueberry Lavender Compote
Wine Braised Beef Tongue (Lengua) & Red Wine Reduction
Huitlacoche & Queso Fresco Polenta
Chayote & Jicama Salad w/ Blood Orange Supreme and Chayote Chip
PORK CHAR SIU BÁNH MÌ BRAT
Pickled Daikon & Carrot (Đồ Chua), Cilantro and Jalapeño both inside and on the board
Cilantro-Lime Aioli
Transitioning from a professional kitchen to cooking at a home in large quantities has been a huge step for me this year, and it's been a lot of fun! Without the convenience of having everything I need at my fingertips, I've had to get creative and improvise when ingredients don't arrive as expected or when I have to work with substitute brands. Each day is a new learning opportunity!
I had the pleasure of making Mother's Day brunch for a dear friend’s mom and their family- she doesn’t eat meat so it was nice to skip the grease! Always happy to accommodate :)
Here we’ve got chocolate chip buttermilk pancakes, strawberry compote (doubles as a strawberry syrup), garlic/parsley/parm smashed potatoes, and a few fruit platters I had fun with!
Helped out for NODEHAUS' 48 hour film festival retreat!
Prepared a bunch of fun fruit plates and breakfast tacos with fresh pico!
My first catering event! Prepared a Thanksgiving lunch for the NODEHAUS office, what a great learning day for me!
Apple Birds in a meeting, uh oh! There are imposters!
Two Soy Joys, these rolls are filled with Katsura (cucumber), Spicy Tuna, and Fresh Sashimi Salmon, double wrapped with Crunchy Flakes and Soy Paper.
Stuffed Chicken Breast, Rice Pilaf, Candied Broccolini and Carrots with a Mango coulis of Habanero, Ginger, and Lemon
Salmon with seared Lemon round, and Rosemary, side of Brussel Sprouts in Balsamic Vinegar, Brown Sugar, sliced Almonds, and Star-cut Russet Potatoes, topped with Parm.
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