Thanks for stopping by! After coming to the United States from my native Japan I worked for years in front-of-house positions in New York City restaurants. This led to my formal training and graduation from culinary school, making the culinary arts my career of choice.

I worked under a French-trained chef in the NYC area and later moved to the San Francisco Bay Area where I worked with a number of excellent and innovative culinary professionals. Now I would like to share my life-long love of food, and adventures in cooking, dining and travel with you. –Haemi

Recent Posts

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Plant-Forward: What it Means and Why it Matters

Plant-forward is all about prioritizing plant-based foods while still leaving room for some animal products. Unlike a strict plant-based diet that completely eliminates animal-based foods, […]

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Sous Vide 101: The Beginner’s Guide

Sous vide is a French cooking technique that involves vacuum-sealing food in a plastic bag and cooking it in a temperature-controlled water bath. I’ve been […]

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Unforgettable Dining At Boulevard SF

Boulevard is a fantastic restaurant in the heart of San Francisco, on the Embarcadero waterfront. I had this incredible meal with my children and daughter’s […]

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Iyasare In Berkeley: Innovative Japanese

I love having dinner at Iyasare in downtown Berkeley. The atmosphere is modern and minimalist, with a sleek interior design. This is tasty, sophisticated Japanese […]