The Perfect 4

The second functional prototype of the Beyond the Burr knives, which was funded by a grant I received from Drexel’s Entrepreneurial Innovation Hub. 

By combining 3D printing skills from class with self-taught mold-making and resin techniques, I successfully designed molds and learned to create knife handles. 

Upcycled Broccoli and Cheese Soup

Created this recipe in the Drexel Food Lab as part of a project aimed at reducing food waste by utilizing vegetable scraps, such as broccoli stems. 

Ocho Supper Club’s Clarified Jungle Bird.

Smith & Cross Jamaican rum, Campari, lime, pineapple, and demerara syrup, topped with dehydrated lime powder and Jungle Bird foam (crafted with egg, powdered sugar, carrageenan, agar-agar, lime, pineapple, and Peychaud's bitters). 

Rum Black Manhattan

Ocho Supper Club’s Rum Black Manhattan, crafted using a homemade amaro recipe I developed specifically for the club. 

Chestnut Three Ways

Toasted chestnut-flour sandwich cookie filled with chestnut caramelized white chocolate ganache, topped with a candied chestnut tuile & goat cheese raspberry ice cream.

Chicken Cordon Bleu Waffle.

I developed this recipe for The Royal Boucherie seasonal brunch menu: a yeasted Gruyère cheese waffle topped with chicken cordon bleu, Dijon maple syrup, and a quenelle of liver mousse. 

Wagyu Hotdog

Developed for Almanac, a Japanese and American speakeasy: Tonkatsu sauce, spicy mayo, Japanese slaw, bonito flakes, and nori.