海豚ケーキ.....

Chocolate......

ハート.......

For one of our Japanese wedding companies

Galette de Rois.......

Every once in a while we make this classic French pastry-Galette de Rois or the Pithivier

It's always good to revisit the French classics, for one, so that we don't forget and second to honor the tradition of pastry making.

Strawberry farms in Japan....................

The sweetest and the most fragrant of strawberries can be found in Japan. Notice that they are raised and are not touching any soil matter which keeps them perfect from bruising and contamination. They are packed according to size and grade. You will not find them packed mixed with the large strawberries over the small strawberries as you normally do in America. They are also grown according to season. So....if they are not in season you will not find them sold in the markets.

マカロン。。。。。。

These macaron wedding cakes are very popular in France and Japan. They have somewhat taken on a niche here with our Japanese wedding company clientele.

More Wedding Cakes....................

Wedding Cakes for one of our Japanese clienteles

Wedding Cakes...................

Wedding cakes done for our new Japanese clientele

Holidays.....................

Two tarts featured for Thanksgiving, Kabocha Tart and French Apple Tart.

Pate brisee' layered with fresh kabocha custard, creme chantilly and fresh kaboch cream.

Pate brisee' layered with creme d'amande, cinnamon-vanilla roasted apples, and then topped with thinly sliced apples sprinkled with cinnamon sugar and then baked until golden brown.

飲みましょか。。。。。

十人友達日本からきましたんだ！今度は日本で飲みに行くか。。。。

World Chocolate Masters 2009, and the winner is....................

Japan!

おめでとうございます！さすが日本な！

Unbelievable, is what I think when I look at that chocolate showpiece. The theme was Haute Couture and once again Japan has proved that they are a force to be reconed with in the world of patisserie!

ホリデーコレクション..............

Chanel Bag

Yule log

Stollen

Strawberry Shortcake

Souffle' Fromage

Cakes I made for a photoshoot for a Honolulu Magazine for Christmas.

Chocolate dipped strawberries.........

Tired of plain chocolate dipped strawberries? Chocolate dipped strawberries on a sable' base with mint meringue. I always do strawberries on a thin piece of sable which gives for a nice crunch as well as keeping the chocolate from sticking to anything. Swiss meringue with finely chopped mint leaves.

ミントブリーズ。。。。。。。

このデザートはとても爽やかな仕上がりとなっていて

皆さんも食べたら気分爽快まちがいなしです＾＾

ピスタチオジョコンド、ミックスベリージュレ、フレッシュミントクレームムース

ミントジュレ、Topにはピスタチオクロカント、ミントホワイトショコラ、

ショコレガーニ

A very refreshing dessert for the hot days. Pistachio joconde layered with fresh mixed berry gelee', fresh mint cremeux, and fresh mint gelee'. Topped with pistachio croquant, white chocolate coated mint leaves, and chocolate garniture.

マンゴ。。。。。

ヘーゼルナッツダコワーズ、ヘイデンマンゴームース、とマンゴージュレ
One of my staff members had a bag full of ripe hayden mangoes and had asked me to make something with the mangoes. Hazelnut dacquoise layered with mango mousse and mango gelee'.

カボチャタルトー。。。。。。。。。。。。。

こちら、秋のデザートかぼちゃタルトでございます！

アメリカでお馴染みのパンプキンタルトではなく日本の方が好まれる味に仕上げてみました

まず生地はパトゥースクレ中はフレッシュなかぼちゃカスタード、かぼちゃクレームレジィで

トップは薄切りかぼちゃを沸騰したシロップに漬け込みその余熱だけでやさしい口当たりに仕上げました。最後にナパージュを塗って召し上がれ・・・・・です。

大人気パテシエのDNA.......................

Every one of us has a beginning, the start, of our career, whatever it may be, which has led us to where we are now. Here is a book featuring the some of the top pastry chefs in Japan and how they have become famous. Many of them own chains of pastry shops throughout Japan.

Interestingly enough, some of them graduated at the top colleges in Japan like Todai and Waseda. And of course, ALL of them have trained in France.

Out of all of them the most interesting story comes from one of the great patissiers in Japan, Tadashi Yanagi. His struggle and endurance in training in France had pushed him to where he is now where he owns chains of patisseries throughout Japan. His experience of racial discrimination and extreme hardships in France was so bad that it has made him come to hate France and yet, pushed him to excel in refining his skills in patisserie.

Fortunately, I have had a good experience at the start of my career which began with a three year apprenticeship at the Guam Hilton. You would see this kind of training in Europe which entails doing several months in each section of the kitchen-butchery, garde manger, saucier, hot line, fine dining, and finally pastry. My first section was the butchery. Within the first two weeks my hands were cut up so bad that one day my mom saw all of the bandages on my hands and had asked me whether I really wanted to pursue this career. At that time, the kitchen was an exciting place to be. Every section of the kitchen had a European sous chef and a chef de partie. I was working with many ex-patriot chefs who came from all over the world like France(of course), Belgium, Switzerland, Italy, Ireland, Germany, and so on, and so on.....You definitely don't see this anymore in Hotel kitchens. At the time, I was working 12-16 hours a day. I would clock in for 8 hours, clock out, and then work until 10 pm. just to learn more. This, I did for 3 years. In pastry, it was a struggle much in part because the pastry chef whom was French, did not like to give out his recipes. So, after some time, I ended up copying his recipes when he would go to lunch. Of course, everything was in French. After many translations later, I ended up being able to read French. All in all it was a toss up between garde manger and pastry, mostly in part because they have artistic qualities in both departments. In the end, I chose pastry. Since then, I have no regrets.

ウエディングケーキ。。。。。。。

Two wedding cakes for display for one of our japanese clientele

パリマカロン。。。。。。。

A special gift from the director of the French consulate here in Hawaii. Macarons from Paris! She was excited when she found out about our macarons at one of our local stores. A little bit of Paris in paradise......................

デザートバイキング。。。。。。

Today we had a small dessert buffet for our clientele featuring pralines, bonbons, assortment of macarons, petit fours, and a small wedding cake(although, the one in the picture was used for a display only)