From the USA, Europe and Japan...

The secret to a wonderful meal or dish isn’t really all that hard. All it takes is a little “heart”, some discipline, and the direction from someone that really knows what the hell they are doing! As a semi-retired and classically trained Professional Chef, I have spent the better part of the past several years sifting through the Internet in bewildered amazement, as so many self-proclaimed “blogger” experts just constantly sidestep key information that make the difference between a questionable result and true success.

The art and science of culinary excellence has been largely replaced today by pretty pictures and YouTube videos of aberrations that functionally “look” correct or palatable, but are actually the result of pure guesswork, borrowed inspiration and/or a mishmash of ingredients that were assembled after about 50 attempts — Ultimately yielding recipes that have zero chance of actually being reproduced (All while failing to impart actual fundamental techniques that will make you a better cook).

I’m here to change that!

You don’t have to have Michelin Star back-of-house experience to get there, but you do need to learn the “how” and “why” part of the process. Honestly, there are people that do “get it”, such as Chef John at Food Wishes (I rather enjoy his videos, that are short, spot-on and almost always signed by his finishing pinch of Cayenne). But, have you ever really tried to watch a Gordon Ramsey video on YouTube and replicate his dishes? Even on slow playback, you can’t really gauge how much or what was used, or why – Moreover, the techniques aren’t clearly articulated and captured. Honestly, your time would be better spent watching a past episode of Kitchen Nightmares (for the entertainment value).

Graduate of Le Cordon Bleu (Paris and Tokyo) and Executive Chef, I have both the credentials and over 32 years experience in Cuisine, Pastry and Boulangerie to not only develop extraordinary, accurate recipes, but to also provide valuable insights that will instill you with a thorough understanding of the culinary journey. Not only will you be able to recreate amazing dishes, but along the way you’ll gain valuable knowledge and information that you can continue to apply in all your culinary endeavors.

So what’s up with the name “Baked Ramen?” Simple really: I live and work here in Japan. For years, I have struggled with the Washoku (Japanese style food) menu, which I absolutely adore, but more and more I have come away from meals with my creative side itchin’ for more. At the same time, Japan is no stranger to redefining versions of Western style foods (which is labeled Yōshoku) — But those offerings have just been mutated beyond recognition for the Japanese palate. As such, “Baked Ramen” is a full compliment of traditional Washoku meets proper Yōshoku. Of course, that still doesn’t really explain the roots of the name “Baked Ramen” beyond my cliché fusion of “east meets west”.

In part, I was rather inspired by one of our money challenged college students whom was intent on pushing my buttons by sending over a dozen or so obnoxious preparations that one can perform with packages of “Instant Ramen”.  At first, I just rolled my eyes each time, but finally had one of those “a-ha” moments in that it was high-time to open my mind to more contemporary preparations while applying decades of accumulated technique and knowledge.

And so… Baked Ramen was born!