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.
On a recent trip to the middle east I stumbled upon a mysterious spice blend, and though I was unable to get a definitive answer on what exactly it was- I was incredibly inspired. I cannot recall if it was a color or a thought that came to mind first, but the only thought I remember in that moment was lemon/flower. The blend reminded me of tea: black tea with hints of flowers and the color inspiration of lemon with many many layers. Thus, lemon flower ice cream was born. I wanted to have various depths of floral and small hints of aromatics, all encompassed within tea. The inspiration was black tea, so to keep things interesting I used LAMILL white tea. Fruity, light and floral- it was a great base of flavor for the many layers of depth to come. Hibiscus, violet, meyer lemon, yuzu, star anise, vanilla, orange oil and lemon were to follow. All of these ingredients were cold steeped overnight to infuse into the white base.
The ice cream would then be used for a new sundae service at PABU. Lemon flower ice cream, yuzu white tea glee, frozen sake meringue, wafer-thin vanilla shortbread, black tapioca with fresh mango complete the dish. To me this is the perfect end to a japanese pub-like dinner; light and refreshing.
Thanks to the amazing Middle East for the inspiration…