ButterLove&Hardwork

Frozen

Glacier {vanilla & chocolate} inspired by the icy winds of winter.

Jan 11, 2015 4:38:14 PM

A Not So Secret Project

A Not So Secret Project from Chris Ford on Vimeo.

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.

Jul 20, 2014 9:28:10 PM

The New Bonbon

^{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.}