Here I tested a blueberry ganache filling by using freeze dry blueberries and pulverizing them to powder before folding with the white chocolate filling. This was created for "Creations in Chocolate | San Diego Youth Services 2018."

I used the puff pastry dough recipe Chef Lechner has taught us in class and applied extra folds to maximize the amount of layers for these palmiers. This was created for "Creations in Chocolate | San Diego Youth Services 2018."

This is my Triple Chocolate Chip cookie recipe that I have been testing, containing dark, milk, and white chocolate. My goal was to have a nice crust, not too thin or thick cookie, with a soft and chewy center. This was created for "Creations in Chocolate | San Diego Youth Services 2018."

This was the mid-stages of finalizing my appetizer for an ACF Competition. Pan seared scallop on top of green onion flatbread served with an english pea puree, garnished with bacon bits, pea tendrils and citrus foam. 

Braised skin-on Pork Belly, on top of roasted farmer carrots and blackberry tarragon sauce, with herb quenelle grits and saute brussel sprouts. The only thing missing here is an acidic component to cut the fat, I will be testing a chimichurri the next chance I have.

Very fun and simple dish to make, easily one of my favorites growing up. I used firm tofu here and cut them into cubes. I make a Szechwan peppercorn oil and cook ground beef or pork. While that is cooking I microwave the tofu cubs for 1 minute, then mix with the cooked meat. Add minced garlic and ginger, cornstarch slurry, soy sauce, cooking wine and chili flakes. Garnish with slice green onions and ground szechwan pepper.