More Work

Below is a quick overview of some of the work I've done during my master's degree, my undergraduate studies with the Drexel Food Lab, and as a chef at Royal Boucherie. Featured are photos and examples showcasing my specialties and accomplishments. Thank you!

A5 Wagyu Chrispy Rice

I created this dish to showcase ingredients from Wagyu Sommeliers and JETRO for Drexel's annual alumni dinner: Crisp rice cake topped with A5 Wagyu tartare, cured egg yolk, fried shallots, and scallions.

End Table #1

I started with a 1/6th scale model and moved to a full-scale sketch. Next, I built the frame using screwless domino construction, then cut, glued, and clamped all the rounded trim pieces. I finished the piece with sanding and oiling. (Should have skipped the wood filler)

Resin Table Top

I started by making a mold/casting box and arranged scrap wood blocks leftover from End Table #1 into a pattern. After gluing the blocks in place, I colored and poured resin in 1/2-inch layers.

Miso French Onion Soup

I created this recipe at the Drexel Food Lab to showcase our work and capabilities during a business lunch with Campbell’s Soup.

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