👋 Hi, it’s Osbert!
I’m a Product Designer based in the city of angels, Los Angeles, striving to bring meaningful and seamless experiences that cultivate human interaction.
I’m an undergraduate student at UCLA majoring in Cognitive Science and Computing, with a minor in Digital Humanities where I’ll be a part of the graduating class of 2024! (Go Bruins :D)
Previously, I had the pleasure of being a Product Design Manager at Harman, and experiencing several UI/UX internships across the country from Sparrow in New York City, to Intern Guys in San Francisco.
Other than design, I explore a lot of different hobbies. Feel free to interact with some of them below!
📚 Currently Learning
1. Data Management Systems (Spark, MongoDB, SQL, Redis)
2. Augmented Reality, Extended Reality UI/UX Design
3. Consciousness and it’s implications in Design
❓ Fun Facts About Me
🏌️♂️ Golf
I’m an avid golfer, and I love exploring the golf courses everywhere I go. Currently, trying to check off all public courses in the Los Angeles Area.
🎧 My Jams
🍜 My Recipes
Some people cook to live, I live to cook. I love coming up with new recipes, being inspired and sharing my passion with others at the dinner table. Here my current favorite recipe from my cookbook!
Chawan Mushi
Equipment
- 1 Steamer
- 1 Fine Mesh Sieve
- 4 Japanese Tea Cups
- 2 Mixing Bowls
Ingredients
- 4 Eggs
- 1 tbsp Dashi Powder
- 1 tbsp Shoyu
- 1 tbsp Mirin
- 200 ml water (or 1 Tea cup)
- Diced Chicken Thighs
- Imitation Crab
- Shitake Mushroom
Finishing Sauce
- 1 tbsp Cornstarch
- 2 tbsp Water
- 200 ml Udon Broth
Instructions
- Whisk eggs until fully mixed
- Add dashi, shoyu, mirin and water
- Mix well
- Run through Fine Mesh Sieve 2 to 3 times until there are no clumps
- Remove all air bubbles using a torch or by popping
- Add in toppings and filling
- Cover tea cups with aluminum foil
- Steam for 20 minutes with lid a little open
- Pour 2-3 tablespoons of thickened udon broth on top and serve