2020-01-12

2020-01-12

Jan 12, 2020

Loft

2020-01-07

2020-01-07

Jan 7, 2020

Made my first vegan mini-dome mousse cakes! Dark chocolate mirror glaze with three layers inside: chocolate mousse on top, then praline paste and a vanilla sponge cake as the base. Finished with silver glitter dust, crushed roasted hazelnuts on the base and on top. I improvised a bit but credit to @fullofplants for the base recipe. Delicious is an understatement

2020-01-03

2020-01-03

Jan 3, 2020

Addicted to making chermoula sauce – fresh herbs, garlic, oil, lemon, smoked paprika, s&p

2020-01-02

2020-01-02

Jan 2, 2020

I started cooking two weeks ago and here’s my first creamy corn soup with toasted corn stock – garnished with toasted hazelnuts and dill

2020-01-01

2020-01-01

Jan 1, 2020

Our new soup sphere series: spherical Moroccan carrot soup with sweet pea and mint. The sphere is liquid soup

2019-12-31

2019-12-31

Dec 31, 2019

Powdered sugar clouds for the last afternoon of 2019

2019-12-30

2019-12-30

Dec 30, 2019

Made a 2.5 inch frozen half sphere of Moroccan carrot soup… results to come

2019-12-29

2019-12-29

Dec 29, 2019

Made our own cranberry and mango juice spheres

2019-12-08

2019-12-08

Dec 8, 2019

Experimenting

2019-11-23

2019-11-23

Nov 23, 2019

Celebrating turmeric and cauliflower soup with shiitake mushrooms, micro kale and crushed pistachios. Soup by @maxkiesler

2019-11-18

2019-11-18

Nov 18, 2019

Packaging at Sightglass

2019-11-13

2019-11-13

Nov 13, 2019

Fresh peas swimming with leeks by @maxkiesler

2019-11-13

2019-11-13

Nov 13, 2019

I’ve seen this view evolve over the past 15 years

2019-11-08

2019-11-08

Nov 8, 2019

Portuguese potato and cilantro soup by @maxkiesler

2019-11-07

2019-11-07

Nov 7, 2019

Street scene

2019-11-07

2019-11-07

Nov 7, 2019

Blended red kidney bean soup with cilantro and peppers by @maxkiesler

The Fifth Flavor

Nov 4, 2019

While the standard flavors of salty, sweet, sour, and bitter are obvious to us and easy to experience, the fifth flavor— umami—is ineffable. It’s the salience of parmesan cheese, anchovies, dried tomatoes, fish sauce, and dashi. Though it can be oversaturated and overused, umami is an essential taste modifier that makes the sum of its […]

2019-11-02

2019-11-02

Nov 2, 2019

SOMA graffiti

2019-10-31

2019-10-31

Oct 31, 2019

Moroccan carrot soup with chermoula by @maxkiesler

2019-10-26

2019-10-26

Oct 26, 2019

Saturday on Valencia

2019-10-21

2019-10-21

Oct 21, 2019

Escarole, leek and Bibb lettuce green soup by @maxkiesler

2019-10-20

2019-10-20

Oct 20, 2019

My new vegetable knife is a Gihei 165mm Nakiri ZDP189 with Keyaki Handle, a gift from @maxkiesler “Gihei knives are forged and hand ground in Tsubame Sanjo Niigata at their small family business [by father and son team of Atsushi Hosokawa and Takashi Hosokawa]. Gihei works in some old style steels like shirogami and aogami and also works with new alloys such as ZDP-189.” As a former metal sculptor myself, I really appreciate this level of craft by the Hosokawa family! @bernalcutlery

2019-10-15

2019-10-15

Oct 15, 2019

Caramelized fennel and chickpea soup with saffron by @maxkiesler

2019-10-13

2019-10-13

Oct 13, 2019

Good times at the vegetable knife skills class learning how to chop, brunoise and chiffonade properly at @sfcooking with @maxkiesler

2019-10-11

2019-10-11

Oct 11, 2019

Breathtaking Makapu’u lighthouse coastline(November 2018

2019-10-10

2019-10-10

Oct 10, 2019

White bean and vegetable soup by @maxkiesler

2019-10-06

2019-10-06

Oct 6, 2019

Loft views

2019-10-05

2019-10-05

Oct 5, 2019

Purple potato, purple carrot, and purple yam soup with fennel and cauliflower by @maxkiesler

2019-10-05

2019-10-05

Oct 5, 2019

Saturday in Hayes Valley

2019-10-05

2019-10-05

Oct 5, 2019

Caramelized fennel and onion soup with chickpeas by @maxkiesler