hi friends 👋🏻
it’s been a minute since my last post and while i don’t feel an obligation to post all the time (as i once did), it’s also a bit of a reflection of how i’ve been feeling lately. the highs from launching my first feature at the lunch lady toronto & my first catering for lyrie events has subsided. but since then, i’ve been feeling a bit lost like ‘what’s next?’ it’s moments like these where i retreat back into the safety of my head and privacy. and while i have always struggled with productivity anxiety, this time i have really just been allowing myself (or at least trying) to just feel what i’ve been feeling. it’s unglamorous, it’s slow, it’s restful. it’s going for walks, picnics, having dinner with friends and not posting. and for right now, that is enough. just as the tides of the oceans have ebbs and flows, so do i. but i’m glad to be back, i’m ready to flow again, hallelujah.
Caramelized condensed milk toasties with HK milk tea pastry cream 🧈🥛🍞✨
My first dessert catering and I couldn’t have asked for a better room 💕
So grateful to @lyrievents for hosting yet another amazing Galentines and to be surrounded by women who chose courage, creativity, and their own dreams.
Bravery feels lighter when you’re surrounded by women who also chose to leap. And I am so proud to be friends with these incredible women who took that leap.
@lyrievents@whitgolfs@dandylionworld@hometongether@aestheticnursepriscilla@injectortifff@drift.coffeeclub@holeifook.to
If you remember my avocado egg tart experiment from October of last year, this is version 2.1. Avocado Crème Brûlée. 🥑 It’s a lot closer to what I envisioned months ago but it’s still got room to grow into its potential.
Over the last few months, I feel like this industry, and recipe development in particular, has taught me incredible patience. I *might* nail a recipe the first time, but more realistically I might not nail it for weeks, months, years even. And as a recovering perfectionist, I don’t think failure is celebrated enough. Because failure means you have room to grow. And how magical to think that there is always space for growth. So while my avocado crème brûlée didn’t turn out the way I wanted, she is still deserves a spot on my page. Because how unrealistic would it be to have a space filled with only the successes without the failures. ✨
Iberico Thit Kho Vol au Vent 🐖🥧
Featured @thelunchladytoronto for Lunar New Year 🧧🏮✨ February 13-27. Available for lunch & dinner. Limited Quantities.
I’ve been a bit overwhelmed with emotions lately to even cohesively write a caption for this post. I have been working on this recipe for a few months and I am utterly filled with joy, relief, and excitement to be able to share this with you!
But most importantly, this moment would only have been possible with the incredible support of @mla_8889@cookingwithben_ for giving me the opportunity to feature this on the menu, encouraging me through every iteration (there were dozens), and inspiring me to do hard things. Like many things you do, you make the unimaginable, possible. 💭
And lastly, I have never been so inspired, humbled, and grateful for the last 7 months working alongside @chefallan.lu and the entire team @thelunchladytoronto . I have so much yet to learn and am thankful that I get to do it along some of the most talented individuals in the city.
If you’ve gotten this far, firstly, thank YOU for reading! I can’t wait to share the journey with you (the parts that I captured at least) sometime soon-ish!
