Chicken livers and tenders are rolled up in a leg. Cooked sous vide, chilled, sliced portions and breaded and deep fried. Served with caramelized onion puree, egg yolk powder, potatoes, rye bread crisps, dill, basil, maldon salt.
Ever since I have started studying culinary art, I have been looking ways to improve my skills and gain as much knowledge as I can in a daily basis in order to become a better chef. Becoming a chef was the dream I have had since I was little. I requested to take any culinary related classes starting as early as elementary school in Japan. Cooking has always been my passion and my life. It is what I was born to do. I believe chef is what I was born to be.