Volunteering at Kadence

Ever since I was in middle school, I have had the amazing opportunity to volunteer at Kadence, a 1 Michelin Starred omakase sushi restaurant in Orlando. In the beginning, I was scared of what kinds of tasks they would have me complete as I had never done anything like this before. However, the more and more I volunteered, I got increasingly excited to help and grew closer with Asian culture and my coworkers. 

Every time I go in, there’s a multitude of tasks to complete. From setting up the dining area, to packing preordered onigiris, I always have so much fun doing any task they ask me to. In the beginning, it was hard to work such long hours, and I wasn’t used to standing for that long with no rest. This blog will walk you through some of the different dishes I have made at Kadence!

The photo above shows a traditional Japanese breakfast! It features Tamago roll, fresh sashimi, pickled vegetables, and a comforting cup of miso soup. We held a morning seating for customers to start their day off with the beautiful flavours of Japanese cuisine. My role was to assemble every small dish, and I find the precision required for every part extremely fascinating. 

This next dish was a part of our kakigori(Japanese Shaved Ice) event during summer! We had four different flavours for people to choose from: Strawberry Matcha, Blueberry Corn, Tropical Summer, and Pineapple. The flavor above is the Strawberry Matcha, which consists of strawberry compote, matcha syrup, and shiratama mochi. This flavour is refreshing and sweet, but not too sweet. This is my favorite of all of the kakigoris we made, and I even made myself one at the end of my shift. The juxtaposition of the deep, rich matcha pairs perfectly with the tart strawberries, creating a flavor harmony! Another one of my favorite flavors is the Tropical Summer, which features oranges, citrus syrup, dried lemons, and freshly whipped cream. It’s the perfect dish to eat in the hot Florida summer. 

And lastly, we have the creme brulees! These were so much fun to make, and it was my first time using a blowtorch. I made these for a seating of six people, and they were served to end the sushi omakase experience. One thing that I really admire about Kadence is that they serve not only exceptional sushi, but also beautifully curated desserts. Apart from the creme brulee, it's topped off with hojicha ice cream, toasted mochi, and kinako powder. Hojicha is matcha powder but toasted- giving it a roasty and nutty flavor profile. It pairs extremely well with the earthy tones of kinako powder and toasted mochi. This dish was especially fun to make!

To conclude, working at Kadence is one of my favorite things to do. I’m truly so thankful to have such an amazing experience every time, and I always learn something new every time I volunteer there. Apart from Kadence’s delicious foods, an amazing team of chefs is behind it, and it has been an honor working with them. 

Thank you for reading!