Whether you succeed or not is irrelevant, there is no such thing.

Making your unknown known is the important thing.

 

- Georgia O’Keeffe

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Within everyone lies a wealth of creativity, untapped or freely flowing.

I chose to become a pastry chef because I felt within me the need to express something that the world had not yet known, seen, or tasted. My dishes are hyper-seasonal, fruit-forward, and technique-driven. I'm a texture fiend and am obsessed with the interplay of soft, crunchy, chewy, creamy, flaky, fluffy, and moist. I am delighted by the element of surprise, of digging deeper and discovering layers and hidden things as you eat a dessert. Dessert should be both delicious and fun!

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Currently, I am stepping away from the kitchen to pursue another passion-- art and graphic design. My goal is to use my eye for aesthetics, high attention to detail and creativity to design meaningful and engaging work for those in the restaurant industry, for those who own small businesses, and more. You can also find me working on my side project, T is for Cookies, where I bake specialty cookies flavored with tea. Check out @t_isforcookies on Instagram!