Encapsulated with clam juice, white wine vinegar, brunoise of shallot which is essentially what mignonette is. On top, I garnished with lemon zest, freshly cracked black pepper, blood orange gel, and dill.
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.