Buttered Popcorn

To make this,  I infused popcorn into cream, then made an anglaise, Then before freezing in liquid nitrogen, i emulsified melted butter into it.   The powder on the base is cap n' crunch.

Tuna

This is a version of a raw tuna dish that was inspired by one of my good friends chef Eli Kirshtein, It was truly a pleasure working for him for the short amount of time that I did, I learned a lot from him in such a small amount of time.

raw tuna, Kewpie mayo, radish, pickled shallot, compressed apple, Alf alfa sprout, pea tendrils, celery leaf, yellow tomato.

Mangosteen

Here we have the mangosteen.  For me, when working with the mangosteen, i come to a bit of a crossroads,  how do i make it better? and is that even possible?  This is one of mother natures greatest gifts, and with our new modern techniques and texture modification, which I enjoy and love, sometimes it is not necessary.  At some point we just have to accept the fact that we can not improve on perfection,  in my opinion of course.

Chicken

Chicken Thigh, Boned, Glued, Rolled, Poached, Roasted.

carrot, radish, brussel sprout, tomato water reduction infused with oxtail/fennel jus.

Black Macaroon

These french macaroons are made of black malt or "black cocoa replacer" which is what give oreo's their   inherent black color, and of course almond flour.   The cocoa replacer didn't add much to the flavor, but did give me the "jet black" look i was going for, with the help of black coloring.  The filling is dark chocolate ganache.  The first time I tried this it was most unsuccessful, needless to say judging by the picture I am very pleased with the results of this batch.  That is what cooking and pastry is all about, trial and error,  every day i learn something new, and i cook smarter and better than the day prior.