zyork ( busy )'s photostream  

This year I've made another modern take on Bûche de Noël ( Christmas Yule Log ).
I transformed Hidemi Sugino's Ambroisie into a Bûche this time.
I wish everyone a Merry Christmas !! Joyeux Noël

66% dark chocolate mousse
pistachio mousse
pistachio sponge
raspberry jam
chocolate sponge
chocolate glaze

For recipe click here

Sammi Cheng World Tour 2011 - Vancouver

My childhood memory : mocha cake.
The picture above was my interpretation of the adult palate.

The components are as follow:
1. Chocolate soil
2. Chocolate sponge
3. Mocha buttercream
4. Popcorn powder
5. Dark chocolate sphere
6. Dill & Violette's petal

read more on my blog

[ 365 / 365 ] "The Finale"

This plated dessert was my last piece and it also marked the end of my project 365. This project was originally intended to be a photo a day project. Like many, who did this project, I was also inspired by Dustin Diaz. There are many different types of project 365 out there, self portrait, random shots a day, etc. For me, I tried to come up with something that that was carefully thought through and unique. Hence I ended up spending a long time on almost each of the photos in my project 365.

I remembered when I first started, I had to brainstorm for an idea of what to shoot once I got home from work everyday. Once an idea pop up in my mind, I had to think of the lighting setup or how to transform my idea into an image. Then the photo-shooting process took place, followed by the post-processing. Those whole process took me about 4-5 hours a day. I was aware that it was a tedious process. However, I kept pushing myself and my creativity to come up with something unique and meaningful at the end of each day.

I learned a lot through this entire process and my skills developed as time goes by which slowly turning me into a better photographer. Although I didn't manage to make it as a photo a day project, I still managed to continue and finish it as a 365 photos project instead. Was it worth my time to finish this project? I would say YES.

I have to thank all my friends who supported me throughout this project. Without them, I won't be able to continue this long journey. Moreover, I have to thank all my fellow flickr friends, subscribers and users who commented on my works, I really appreciate it. You guys kept me motivated throughout this entire process. Last but not least thanks to several magazines/websites that published some of my project 365 works.

A little introduction on the photo above: Kuro Goma is the Japanese for black sesame and the 3+ implied my three ways of presenting the black sesame dessert. You can read more about the components on the plate and the story behind it on my blog