Masami yenson’s digital portfolio

Masami Yensons Digital Portfolio

Masami Yensons Digital PortfolioJobs, Events, and Food

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Pastry Video..by MasamiLink to embedded Pastry Video.....by MasamiClick Here

Pastry 2 Video..by MasamiClick HereLink to embedded Pastry2 Video

Relais De La Mothe, Yzeures-sur-Creuse , FrancePastry Chef in charge of ordering goods; preparation, plating and execution of desserts; maintaining cleaning and sanitation of the pastry kitchen.

Sugar-dipped Gooseberries

Relais De La Mothe, Yzeures-sur-Creuse , FranceVervaine Tea Crme Brule : with Pistachio Ice-cream, honey tuile, sugar dipped hazelnut, and exotic chocolate sauce garnish.

Relais De La Mothe, Yzeures-sur-Creuse , France

3 layer Panecotta with raspberry jelly, Vouveray jelly, topped with raspberry sorbet, honey tuile, and popping candy, raspberry colli and mango coulis plate dcor.

Relais De La Mothe, Yzeures-sur-Creuse , FrancePoached pear with pear parfait, pear coulis, honey tuile, pear sorbet, and pistachio powder.

Relais De La Mothe, Yzeures-sur-Creuse , FrancePavlova: genoise sponge, chantilly cream, poppy seed tuile, fresh fruit, meringue cookies, raspberry sorbet, raspberry and mango coulis with a touch of Grand Mariner.


Tiramisu topped with chocolate espuma foam, nugatine crunch, and French vanilla ice-cream, and exotic chocolate sauce plate dcor.


Specialty deserts for catering events.Caf Gourmand and minardees and garmondees.


Triple chocolate mouse, with French vanilla Ice-cream, nugatine crunch and chocolate sauce plate dcor.

Special Functions Dessert Platting

Relais De La Mothe, Yzeures-sur-Creuse , FranceApple CrumbleSurprise desert of the week!

Sushishowcasing my Asian and American heritage.

Relais De La Mothe, Yzeures-sur-Creuse , FranceBrioche Bread and surprise dessert of the week.

Relais De La Mothe, Yzeures-sur-Creuse , FranceLearning, teaching, and assisting at LeCalabash Cookery school.

A combined Gingerbread class with English lessons providing a fused learning experience for French kids.


Learned interesting techniques and fascinating skills from my mentors, Sidney and Allison Bond, while assisting at Le Calabash Petit Conservatoire de la Cuisine in France.

Macarons

Cupcakes

Meat Fabrication

Fabricating rabbit, pig, & fish.

Ice Carving

Fruit Carving

Pastillage and SugarAirbrushing & Sugar Work

Passion for pastry

I have many diversified talents but pastry is my passion. I love the science and beauty of it all. Pastry is edible art.

Featured in the Memphis flyer, Memphis morning news shows, and other publications

Memphis FlyerAn open letter...by MasamiStyle BlueprintPastry Video...by MasamiLinkedInPastry2 Video by Masami