It started as just a group of words: butter, love and hard work. Significant words that related to my life at the time. As I began my career as a young chef I wanted to capture my progression and accomplishments through my photography. I wanted the right angle, the right words and the right picture to tell the story of my work. I can honestly say that it has developed into something much larger. What was once just a blog is now being transformed into a dream. It is something of much greater magnitude. Every time I brainstorm or conceptualize a dish I strive to do something I have never seen or heard before: juxtaposition, a string of ingredients, or a collection of words that don’t make sense. I never want to repeat the actions of others. What’s the point of that? I want to inspire others, as many have inspired me. A quote has stuck with me recently from Winston Churchill. It exemplifies the direction butterlove&hardwork is headed:
“To improve is to change, to be perfect is to change often.”
It has been a year since my last post. Though I never wanted this progression of work to stop, life brings you to a point where some things must end for others to begin. Within this year, I began a project that is personally and professionally very close to my heart. This project will continue to develop with the right amount of butter, love and hard work.
On the heels of "Spring Forward", a new bonbon has been born. Lemongrass, brown butter, Valrhona Dulcey, mosago and lemon. The bonbon has been transformed from something intricate to something even more complex by using it as a vessel by which to build upon. The juxaposition of covering a perfect shiny temper with abstract pieces seems so unheard of that it is too hard to resist.