sharing the stories of the land and sea

Chef Bernard’s APPROACH TO

SUSTAINABLE FOOD

  1. Respect the land/sea and original local culture by sharing their stories through the food offered

  2. Be inspired by the availability of Mother Nature as she intended through hyper localism of food sourcing.

  3. A strong sustainable food program creates a new source of revenue for businesses.

The image shows the logo of a company called Tumble Kelp, which offers chef-crafted kelp-based spice mixes

Supports and Works as a Strategy Consultant for Giant, Feather Boa & other Kelps Grown through Ethical and Sustainable Kelp Aquaculture Programs

TumbleKelp Brand, Chef-Crafted Kelp-Based Spice Mix

let Chef Bernard activate and monetize the natural resources already available in your specific location

Chef Bernard’s expertise includes strategic planning of your land and natural resources

Chef Bernard can help educate your team and take their abilities to the next level

A tiny window into Chef Bernard’s daily life

Remembering my first Lunar New Year when living in Singapore... Durian was the king, the King of fruits, of course!!! Celebrating today, as it is New Year's Eve, with Jessica, Keita and King... Durian! Gung Hay Fat Choi/Kung Hei Fa Cai!
Just finished baking sourdough bread; ready for tomorrow morning; Vegas breakfast!!!!
We brought all our ladies from Redondo to Las Vegas to share Christmas time with them. They were happy to, again, see, their brother Gudetama the rooster (big white fluffy ball) 🐓😀.
A nice and pleasant finale: Tiramisu in a Dark Chocolate cup, from our Las Vegas Garden: Pomelo and harvested from our Redondo Beach Urban Farm: Passion Fruit. Those two fruits were used to craft a Granita that was infused with just picked Rosemary.
Noche Buena Main Course:DJ-Style Lechón, Traditional Filipino Dipping Sauce; Long Beans Tempura, XO Sauce; Plancha-Seared then Roasted King Mushroom and Eggplant Medallions, Soy and Rice Vinegar basting Marinade; Wok-Stir Fried Cilantro and G
Noche Buena with our family in our Vegas home: menú: Okonomiyaki; Singapore Curry Puffs with Pickled Cucumber and Chiles; South Indian Coconut Seafood Soup/Stew
Preparing the lechón as per Chef DJ's recipe...
Yesterday on my way to Mount Charleston; had to turn back as at about 6000 feet road began to be covered with snow/ice, can be seen when zooming behind my 1200GS by the next bend... Snow tires and chains were required as read on the road sign with am
Yesterday was Ogia's (sourdough starter's name) feeding time hence, I decided to craft a boule. Here it is today, still warm... 😀 Yum Yum!