Biscuit Cuillere.........

4 jaune

50 g. sucre

4 blanc d'oeuf

50 g. sucre

100 g. farine

sucre en poudre, comme nécessaire

クリスマスストーレンパン。。。。。

苺ヴェリン。。。。

ヘーゼルナッツダコワーズ、バニラクリーム、イチゴゼリー、イチゴムース、生クリーム、イチゴ、ゼリー

苺ミルフィーユ。。。。。

　食べたいでしょう！

ショコラマカロンフランボワーズ。。。

お最近に新聞記事は入りました。。。。

是非見てください。。。

http://www.midweek.com/content/columns/maincourse_article/a_patisserie_at_sam_choys_sweet/

南瓜タルト。。。。。

Pistachio Opera................

Pistachio joconde layered with pistachio buttercream, and chocolate ganache. Garnished with pistachio croquant and thin chocolate sheets.

Key Lime Tart...........

Graham cracker crust topped with fresh key lime curd and creme chantilly. Garnished with a glazed strawberry.

Tarte au Framboise......

Brenton sable layered with vanilla cream, fresh raspberries, and creme chantilly. Garnished with roasted hazelnuts.

Tarte au Chocolat................

Chocolate custard baked in a chocolate sweet paste crust, topped with a layer of chocolate mousse glazed in chocolate glacage. Thin piece of chocolate and edible gold leaf.

2008 WPTC............

2008 WPTC............

Team Switzerland!

2008 WPTC............

TEAM USA!

2008 WPTC............

Alright, here are the picture from the 2008 WPTC! And the winners are USA (first), Japan (second), and Switzerland (third). With each passing competition the level and skill of competition is raised and this year is no exception. Almost all of the showpieces topped 2 meters and none of them fell! Japan won best chocolate sculture with their beautiful showpiece, which, looked at in different angles gives the spectator a different scene. America got best sugar sculpture and won by getting the most points in plated dessert, bonbon, petit gateau, and entremet. Degustation is the key to winning in these events as they take up most of the points.

Team Japan!

和泉光一さん　川村英樹さん


チョコレート部門担当の藤田浩司さん

すごいでしょう！

ともだちのケーキ屋。。。。

物凄い広いの台所この店は一杯の結婚式のケーキを作ってます

姉妹はこの店をやっています。彼女たちは物凄い上手な結婚式のケーキをつくります。子どものころからやってたんで。

Celebrity Cake Studio in Tacoma, Washington

シアトルマリネルズ。。。。

マリネルズスタジアム
いちろだぞ！
かった！

シアトルにしゅっぱつしましょ！。。。。

シアトルターワ

おわりだよ！。。。。。

２月から５ヶ月間働いていたサムチョイ、ダイアモンドヘッド店が閉店になってしまいました・・・・・・

皆、お疲れ様！！

In 5 months since I have been back from Japan the restaurant Sam Choy in Diamondhead is closing. However, we are not the only restaurant in Hawaii that has had to close its doors to the public. In these difficult times where gas and food prices are constantly on the rise it is becoming very difficult for many restaurants to stay alive. This ends another short chapter in my life and the beginning of another.

しごとで。。。。。。

A difference of culture........

みなさんがんばりましょう！Minasan ganbarimashou, is something you often hear working in Japan. It means everyone lets do our best! It's that sort of mentality that the people you are working alongside with have in Japan. From the dish crew to the servers, cooks, and the management everyone come to work with that thought in mind....to do their best in whatever it is they do. It is that environment that I miss working with the people in Japan. Unfortunately, it is not the same here. Majority of the time, people spend most of their energy complaining about the job place or their work. And in most cases, don't even come in to work. This is one problem that you wll never find in Japan. Not once, since I was there, did anyone called in sick. Not once. What's even worse is that you find it in the management positions here.
I can clearly remember the time when I first started off in this career as an apprentice pulling more hours than the chef because I wanted to learn more. You don't see this in the work force these days. What has happened to the work force of America?
Words like ganbarimasu(do one's best), hatarakisugi na hito, isshokenmei na hito (hard working person) is consistently heard in the workplace in Japan. A lot of postive reinforcement is passed from one staff to another. And the result is the quality service and products that prevail. Service alone in Japan is unbeatable. Everywhere you go you are constantly greeted and thanked, even if you didn't buy anything. Servers only get paid a low salary position of about 20,000 a year if not lower with NO TIPS (no tipping is allowed) and yet, their service is impeccable.
Soon again, I will find myself in the land of the rising sun.

マカロン。。。

Strawberry, Chocolate, and Matcha Macarons

If you ask any one here in Hawaii what is a macaron and they will give you a description of a coconut macaron which is entirely different from the classic parisian macarons. The only macaron that they know of is of the coconut kind, unfortunately. I have seen them appearing in some of the coffee and cake shops yet they have a long way from being recognized here in Hawaii.

One of my staff members is attending a pastry culinary school here in Hawaii and always keeps me up to date on what they are making for their class. Apparently, they have already passed making petit secs without even making the classic parisian macaron or any of the other French macarons like Macaron Nancy, Macaron d'Amiens, Macaron de st. Emillion, or Macaron de st. Jean du luz.