I’m 23 and just graduated Le Cordon Bleu culinary school in Tokyo, Japan in Baking, Pastry and Cuisine. Having exhausted all the courses, I’ve recently returned to my home town of Ventura, California — what I would call a culinary wasteland. You see, in Japan I had lots to choose from… Viron or Robuchon bread on the weekends (Robuchon is actually a chef with lots of restaurants and such). Cafes, amazing pastry shops, awesome restaurants around every corner… I was spoiled in Tokyo.
As for my return… Well, let’s just say that I’m looking for something to tantalize my taste buds and at the very least my eyes and imagination. The one thing to praise Southern California for (besides the weather) is its fresh produce — I love roadside stands. I’m looking for tasty and the easiest way to start here at home is finding what’s fresh and crisp.
Also, I have a mild obsession with sourdough. Mine doesn’t have a name but I bake with it often. I’m still trying to get used to the Ventura bacteria cultures (as opposed to the Tokyo bacteria cultures) but I will figure it out soon.