Tru Lang is the chef de cuisine at Journeyman in Boston, where he showcases seasonal ingredients with elegant, modernist techniques.
Tru studied political science at University of Massachusetts Amherst, during which time he also discovered a love of food and cooking. Following graduation, he moved to California where his culinary philosophy became ingredient focused, with freshness and flavor being the priority. After working at several award-winning restaurants in San Francisco, Tru returned to Boston. He took a break from fine dining while running a local food truck, but found his way back when he joined the Journeyman team in 2014.
This elegantly simple, restaurant-quality dish of fresh corn pudding and spiced lobster meat can easily be reproduced at home.
This whimsical dessert features one perfectly ripe peach topped with a luscious hay-infused mousse, crunchy toasted oats, and a granita made with sweet whey.