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.

タルト・タタン。。。

Tarte Tatin

Here is one classic French tart that you will never find in any bake shops in Hawaii, except for the place where I'm working at, of course. I am constantly revisiting classic desserts as they are the foundation of modern desserts. Look at any of the cakes prepared in world pastry competitions and they basically are made with classic recipes that have been revised to compensate for texture or taste.

さくらんぼ。。。。。

For the new summer menu, cherry compote layered with vanilla cream, chocolate earl grey chiffon, warm cherry cobbler, and then topped with a cherry creme fraiche ice and cherry foam.

Bread Pudding.......

Chocolate bread pudding layered with caramelized bananas and then topped with vanilla bread pudding. Served with dulce de leche ice topped with a brandy snap.

チョコレートベリータルト...

Chocolate raspberry tart layered with berry compote, hazelnut dacquoise, ganache, and then topped with chocolate fondant dome with a blackberry center. Plated with a berrry compote, vanilla oil, and vanilla dust.

Checkerboard Sable and Hazelnut Diamant.....

Apple Chiboust Tart....

Here's something I have never found in a cake shop in America-chiboust tart. An apple tart made with sauteed apples and baked with a custard mixture and then topped with a chiboust cream made from creme patissier bound with gelatin and lightened with a meringue.

ティラミス。。。

Tiramisu, a classic that always seems popular in buffets-ladyfingers soaked in expresso and then layered with tiramisu cream. Here I sprayed the whole thing with thinned out couveture.

タルトマロン。。。

奥さん一番だいすきのタルト。パトゥスクレとマロンアッパレ、クレムレジェ、メレンゲ、クレムシャンティ、マロンクレム、マロン風味豊かなタルトの出来上がりです！

My wife's favorite tart, marron tart. Pate sucre filled with marron appareil and then layered with creme legere, baked meringue disk, creme chantilly, and then marron creme.

ロールケーキ。。。。

I have made many roll cakes in my career and this one made from a recipe from Japan is undoubtly the best one. Extremely light and moist sponge layered with 38% whipped cream and vanilla sugar. Japanese roll cakes tend to have fruits such as strawberries, bananas, and other berries layered in the roll cake. Kihachi cake shop in Japan is quite famous for their roll cakes. Here, I just used strawberries.

タルトボーダロウーオーヴァンルージュ。。。。

I actually decided to make a pear bordalou using pears poached in red wine. I prefer it with the pears poached in red wine.

アーモンドブランクマンジェ。。。。。

アーモンドブランクマンジェと柿のコンポート、バニラアイスに白ワインのゼリー香り豊かなデザートに仕上げました。
Almond blancmanger layered with persimmon compote, white wine jelly, vanilla ice, and topped with cinnamon crumble.

Pear Bordalou....

Every once in a while I get a craving for this classic tart. Pate sucre' layered with creme d'amande and sliced poached pear and then glazed with apricot glaze. Here I poached the pear in white wine and 30% sugar. If you want to try something different try poaching the pear in red wine. It's just as good. Other things I'm craving.....a good pain au chocolat. Not one bake shop here in Hawaii makes a good pain au chocolat. It's times like this I wish I was back in Japan. Oh well, I guess I have to make it myself.

Eventail....

In other words, chocolate fan. I prefer making chocolate fans on a marble table. There is another method which uses the back of a sheet pan, however, I don't like metal scrapings on my chocolate, which can sometimes happen.

Fraise....

Fresh strawberries layered with creme chantilly, biscuit brenton, creme legere, and strawberry sorbet.

桜んぼタルト...

パテスクレの生地はヘーゼルナッツクリーム、クリームレジ、チョコレートヘーゼルナッツチョコレートカスタードがおりこまれており、そして上のチェリーはポルトワイン、バニラグレイズでいためたものです。クレムアングレイズとバニラアイスを添えました。

Pate sucre' layered with hazelnut cream, creme legere, chocolate-hazelnut custard, and topped with port wine-vanilla glazed cherries. Served with a port wine-cherry reduction, creme anglaise, and vanilla ice.

Paris Brest......

Un classique gateau de francaise. Les choux a pose' avec creme de praline, croquant, et creme chantilly.

お母さんの日。。。

Here's my sugar showpiece for Mother's Day coming up. Three hours of work to make this piece. Most of the time involves cooking the sugar and cooling it which takes 1 hour for small pieces and 2 hours for larger poured pieces.

Coupe du Monde Finals Competition Japan.....

Here's the new subscription from Gateau magazine Japan. It features the competition results for which competitors will go to the next Coupe du Monde France in 2009. Again, clearly at the national level there is a big difference in the level of competition that exists in Japan and that of the US. With 30 entrants all highly skilled in sugar and chocolate with entrants for the ice sculpting division, and having decided the final three, Japan has assembled a formidable team for the next Coupe Du Monde! The US chooses from 7 entrants in their national competition. From the moment one graduates from a patisserie school in Japan and enters the work force, many thousands of hours are donated from ones free time are donated to perfecting their skill and their result is astonishing. Unfortunately, my pictures does not do them justice.

ベリーチャロット。。。。

お客さんのお誕生日の為にケーキを作りました。 Berry Charlotte

金柑タルト。。。。。

パータスクレの上にアーモンドクリームと焼き金柑を混ぜ焼いたものをのせその上には金柑コンポート、最後にメレンゲをのせて締めくくりました。Kumquat tart...pate sucre' layered with almond cream and candied kumquats, baked and then layered with vanilla cream, kumquat scented ganache, candied kumquats and baked meringue.

ショコラマンゴーピラミッド。。。。

ヘーゼルナッツビスキュイとキャラメルヘーゼルナッツそしてヘーゼルナッツプラリーネ・マンゴーゼリー・キャラメルショコラムースが層になっていてその周りをショコラでスプレーしたものです。その脇を添える飾りはマンゴーツューイルにマンゴーコンポート・マンゴードレッシングで仕上げました。

Hazelnut biscuit layered with caramelized hazelnuts, hazelnut praline', mango gelee', caramel chocolate mousse, and coated with chocolate spray. Garnished with a mango tuile, mango compote, and mango vinaigrette.

アップルバナナクレープスフレ。。。

春の新メニューの一つ目はアップルバナナという種類のバナナを使ったものです。アップルバナナスフレバターをクレープで包み焼き上げました。その脇にはシナモンフォンと焼き上げたアップルバナナに香り豊かなアップルバナナアイスを添えました. Here is one of the desserts for the spring menu, apple banana crepe souffle. Here I used apple bananas, a variety of the banana family. Cinnamon crepe filled with a apple banana souffle' mixture and baked. served with the souffle is caramelized apple bananas, cinnamon foam, and apple banana ice cream.

プラシルスクレ。。。

僕の息子が一番大好きなケーキ。有名なフランスパティシエシェフピエールエルメの得意デザートを作ってみました。よく東京は表参道のお店に食べに行ったことを思い出します。My son's favorite dessert-plasir sucre. This is a rendition of the famous pastry chef Pierre Herme - plasir sucre - which we used to eat whenever we frequent his shop in Omoetosando in Tokyo.

リンゴ三種類。。。。。

ワインディナーの為にこの三種類のデザートを作りました。りんごパテーとりんごフォーム 、りんごタルトのバニラオリーブオイルがけ、りんごソルベのりんごドライフルーツのせポルトワインのリダクションソースつき。

Apple tasting dessert that I made for a wine dinner. At the top you have apple pate (apple compote thickened and wrapped in a crepe) with apple foam. Next there is the apple tart drizzled with vanilla infused olive oil. Here I wrapped the apple with the puff pastry with the almond cream spead on the inside of the puff paste rather than have the apple layed on the puff paste in the traditional manner. Next you have apple sorbet topped with an oven dried petit apple and port wine reduction. The dessert was served with a sparkling wine from France -Toad Hollow.

Easter...

Here's my showpiece for Easter. It took me a little over two hours to do the sugar and the pastillage work.

Madelines......

I bought these molds in Japan. I prefer this shape(resembling a scallop) rather than the oblong shell shape that you see most often.

Here are some ginger madelines that I made along with raspberry parisian macarons both of which are quite popular in Japan and can be found in most patisseries. As easy as madelines are to make with basic ingredients of butter, sugar, eggs, and flour they are surprisingly expensive in Japan with some costing as much as $1.80 ea..

sugar 133 g., eggs 2, milk 33 g., flour 133 g., baking powder 4 g., melted butter 133 g. Mix the ingredients in order. Spoon or pipe into madeline molds. 12 minutes in a 180 deg. C. oven.

Leftovers........

I'm not talking about food leftovers, here I am at one of my favorite spots at the North Shore. This place is actually called leftovers. It was 4-6 feet today with light winds. Really nice day! I thought I'd try out my 7'5" fun board. One of the best things I do like about being in Hawaii is the beach. Clean blue waters with some of the best surf in the world. No wetsuits needed here. Going right......

Japanese Cheesecake.......

Here's a recipe for Japanese cheesecake.....thanks to friends from Pan Pacific Hotel in Yokohama. Here I used a macadamia-graham cracker crust, in which, I substituted half of the graham cracker with macadamia nuts.

cream cheese 900 g.

butter 120 g.

milk powder 63 g.

cream 216 g.

milk 90 g.

egg yolk 180 g.

lemon zest 1 lemon

sugar 246 g.

egg whites 270 g.

Cream the cheese, butter, milk powder, and lemon zest. Scrape down the bowl often. Add the yolks one at a time. Scrape down the bowl again. Slowly add the milk and the cream. Scrape down the bowl. Whip the egg whites in a separate bowl and add the sugar when the whites reach the soft stage. Fold in the whites into the cheese mixture and beat with the paddle attachment for 5-7 minutes. Pour into your prepared pan and bake in a water bath for 1 hour at 300 deg F.. I actually used a convection oven and had to bake it at 250 deg F.. (I hate convection ovens!)This makes 2-22 cm/9 in. pans. Measure 150 g. of crust and 1 kg. of batter for this size.