Breather (file under 6 Days 85 Hours plus)

As I mentioned in my previous post (a couple ago I believe but from today) I have spent the last six days doing nothing but work and sleep. I did manage to sneak in a few drinks after work which left me less than sober. Over the weekend I didn’t even have time to eat which is why three drinks hit me like a tonne of bricks. In fact from Thursday night until Monday afternoon I was not able to eat for lack of time. Naturally I was able to put a little nibble in my mouth but that was it. I didn’t even have time to do my Greens Plus. Why you ask is this the case, well, let me explain.

This past weekend Reservation’s patio season began in full tilt. We have patio space for approximately thee hundred and the opening of it also means that the grilling season begins. I am going to explain about this in my next post as I want to catch up on some of the other things that I have been working on.

First off, I would like to welcome A, our Saucier home. While he was at Chewton Glen (http://www.chewtonglen.com/ ) he was sorely missed by all of us. Especially me though I think as I can see that A and I are going to become great friends over the course of time. His experience at Chewton Glen was rewarding and educational. He told me that it is a very different environment from Reservation and that the way the kitchen works is extremely regimented, even more so than ours.

At Chewton Glen, the kitchen is run very much in the classical gourmet style. The food is beyond reproach and the brigade is tight. The day is approximately eighteen hours, five days a week and there is only time for a couple of smoke breaks. He said that the people that worked there were incredibly talented and that their work ethic was incredible. I asked him if he felt that Chewton would be a good place for me to do a placement and he said that perhaps it would not be right for my first. Who knows though as this is something that I am now considering for January to April of next year.

As I said I am thrilled that he is back and it was nice sharing a couple beers and a conversation with him. This summer I know that I will have numerous opportunities to pick his brain and get some of his valued input into what I’m doing. Having him back I have already felt the impact of his mentoring on my skills and know that it is only going to get better. Thanks A!!!!

As far as prep work is concerned my speed has improved. I can make litres of Aioli in no time flat. In fact yesterday I was able to whip off approximately four litres of it in less than five minutes. I have also expanded my repertoire to include Lemon Caper, Spicy Mango, Roasted Garlic, Truffle and French Onion. Learning to make the base was the hardest part and requires a certain mastery of technique. But once you have it you can flavour it just about anyway that you want. I recall back when I first started that Aioli was the bain of my existence. There were days that I would go through no less than five or six attempts at it. (Thank God their gone) It would constantly split on me and as I continued to work on it I began to realize the number of reasons that it could happen and adjusted my technique accordingly.

Canapés, of which we make literally hundreds on a slow week and thousands on a quick one, I’ve also seen a marked improvement on. I have learned how to do so many that it is hard to figure out where my brain stores all this information. Canapés range from the relatively easy Bruschetta all the way to the very involved Indian Candy Salmon. I now have about fifteen or twenty types of canapés that I have worked on but only two or three that I consider myself really good at. The rest I can execute but I am not quite comfortable enough yet with all of them. After all L has been there for five years and has quite a leap ahead of me but I have learned that I can apply my life experience to the kitchen and the transformation helps me to keep pushing forward.

Somehow, I’m sure due to my level on the totem pole I have become responsible for making our Peking Duck Crepes. I have been tweaking the batter for a while and have finally come up with one which both Head Chef and Executive Chef say is passable if not good. Depends on the day. But the tweaking, which I’ve made notes on has included more egg, less oil and more salt and vice versa. I have experimented with the mixture of cream and milk. I have also played with putting herbs directly into the batter. The reason for this is that both Executive and Head Chef had said that the batter was a little boring. As such using a chiffonnade cute I tried cilantro which didn’t work because it seemed to take away from the duck. I then tried scallions as we include them in the crepe. This too did not work and then I finally decided upon chives. The chives give a nice visual to the presentation and punch up both the flavour of the duck.

I also have been in charge of making cheddar fritters for about the past few months when we have needed them. I started with a regular batter and started tweaking it as well. I am nowhere near the final product that I would like but I have been getting better with the crunch factor (so important to both customer enjoyment, mouth feel and appeal for reasons I will explain later), while at the same time have a well cooked consistency on the inside. Again it is a matter of playing with the base ingredients and having the patience to test out various things.

We also do a fish and chips canapé at Reservation that I have been making for months. I have experimented with all kinds of variables in the recipe in order to again punch up the crunch factor. I have tried six different beers at this point and also the amount of beer that I use. So far the most authentic old style fish and chips batter I have come up with involves the use of a dark beer. Stout would be ideal but we don’t have one so for now I am just using a dark beer that we have on tap. At home I am going to play with various stouts in order to get that perfect flavour. On Monday I did have the best batter I have made so far which gave me the desired consistency and crunch but not the exact flavour that I am looking for. Some people may say that beer batter is beer batter but I just don’t agree. I can recall the best beer batter I’ve ever had (in Ireland) and it was far and above the most outrageously tasty and sensational batter I have ever come across. If I can recreate that I will be extremely pleased with myself. But as it stands I experiment.

As you can see from the images I have included my right pinky is already growing back quite nicely. My left hand seems to take quite a bit of damage as well just from the regular wear and tear of the kitchen. But I find that each time something happens which brings me pain it causes me to learn the lesson quite quickly. Jokingly I refer to them as my growing pains but in reality I do feel that way. As if they are helping me to get better.




In terms of receiving, as I’ve mentioned before, I track everything that comes in. One for a practical reason (that of knowing if the question gets asked what we have in house) and the other is for my long term project which is always at the front of my mind, my Restaurant. In any given week, now that the busy season is upon us I may be required to move as much as five tones to various storage areas. A point I will touch on in my next post about the weekend.

Veal Stock has become second nature to me. Though there are numerous variables that I need to contend with each and every time. Consistency of heat, water levels, vegetables for the Mire Pois, red wine, peppercorns, etc. There are so many variables that can affect the outcome that I must be aware of and attempt to control. The remi, demi and jus that result from three days work in total are my baby and I now am confident that I am doing it the way that Chef wants and expects. My yields are a variable obviously but I am shooting for anywhere between thirty six to forty eight litres yield on stock and remi to produce approximately twenty litres (if left a little soupy) or sixteen litres which is the ideal level for perfect clarity, consistency and colour as well as taste.

My knife skills are improving. I know that as time goes forward I will be even more able than I am now. My brunoise at least looks like a brunoise now. My rissole is getting closer to an ability where I can eyeball it though I know that Head Chef would say I have a long way to go AND whats more I know that and strive to improve each and every day that I am at work. My stated goal is to have my complete knife compliment by October so that I can start working on all things kitchen, including butchery. I have already butchered a few things, tenderloin, a striploin, and some Bronzini but I want to get to the point that I can butcher anything. This is one of the things I want to have a good handle on by January.

So these things said I leave with you the following thought from William Makepeace Thackeray; “To endure is greater than to dare; to tire out hostile fortune; to be daunted by no difficulty; to keep heart when all have lost it; to go through intrigue spotless; to forego even ambition when the end is gained - who can say this is not greatness?”

This is how I live my life… to the fullest, with a smile on my face and love firing from my soul. I choose greatness every time I enter the kitchen. Can you choose greatness?

Dream big and inspired!!!!

A la prochaine

SDM

To Grill or Not to Grill

To grill or not to grill, that is the question,
whether is nobler in the mind to prep cook,
the line, functions with canapes and plated dinners,
or to rise above the flame to own the stainless steel,
and by rising to become more,
to grill, to plate,
summer more,
and thus the native hue of resolution,
is steel brushed with the pale cast of thought,
this enterprise of great joy,
and gain the name of action,
sear, char, gently now,
the fair silvered grill on patio fair,
be all my work remembered,
and this summer to aid my days,
restaurant forth,
to learn...

For some reason Hamlet popped into my head after having a conversation with Chef J yesterday. It looks like I will be outside working on the patio for the next little while on top of doing my work with L.

As well I want to give a big shout out for the return of our Saucier A. We missed you bud and we're thrilled that your back. I can hardly wait to be regaled with tales of merry old England and the kitchen.

Oh well, off to work I go...

JFK once said; “We choose to go...not because [it is] easy, but because [it is] hard, because that goal will serve to measure and organize the best of our energies and skills, because that challenge is one that we are willing to accept, one we are unwilling to postpone, and one which we intend to win.”

Dream big and inspired today...

A la prochaine

SDM

Lunar Eclipse, The Shine of Love and Working the Line! (File under Great Day though lonely)

In a scant few hours my love and I will be celebrating six glorious, wonderful, magnificent and inspiring years together. HAPPY ANNIVERSARY BABE, in prolepsis I await your triumphant return and the life that we will share together in pursuit of our betterment and our individual and collective dreams. You are my raison d’etre and I am always grateful and humbled by your love. I miss you!

Last night was both a full moon and a full lunar eclipse. I took a few pics that are included in this post. I hope everyone else had the incredible experience that I did. I wondered what it was like long ago when people could not explain what was going on. I wondered if there was pandemonium, fear, anxiety or calm. For me I find it very calming and in fact quite inspiring. For some reason I am pretty tied into the moon. When it is full I get a little weird but last night I was all smiles, laughter and joy. Possibly because I knew that the next one would see me married, buying a home, starting a family and one day closer to fulfilling my ultimate dream. Good times and feelings!




Today was a great day! I arrived an hour early for my shift and got right to work. I had to get the remoulage off and start combining it with my stock from yesterday. I then started to prepare for a big party we have this weekend that is sure to keep me very busy. But with L (the Machin’ as I’ve taken to calling him) it will pass in no time. He is quite funny and is appreciative of my experience level and that I am trying. He does pick my brain on all kinds of political and historical stuff. World events etc. But the way I see it it is a fair trade (that and I’ve learned not to be so brash about it) in that he is teaching me all he knows too.

I just wanted to touch on the theme of family again. I grew up in a very large family. There were always comings and goings, ups and downs, trials and tribulations. But family always finds a way to make it through. To survive. It actually is a very interesting dynamic to families that almost anything can happen and then core will find a way (though at times it is super difficult) to remain intact. In the kitchen (which I haven’t touched on much yet but will now) there is a high degree of stress. There is pressure to deliver on time, deliver quality, deliver preparations, deliver all of yourself openly so that it is reflected in the food (and in the front of house the service). Although there is a little disconnect between the Front of House and the back it is generally understood that a kitchen operates the way it does out of necessity.

The day starts off at a pretty easy pace. Everyone staggers in at various times (stagger meaning time not hung-over although… Just kidding). Each has his or her own ritual. Coffee, cigarette, read the day sheets, whatever it is. The pace after a couple of hours picks up steam as there is a greater sense of urgency and the desire to get as much crossed off your prep list as possible. By late afternoon there is a serious buzz. People are all crossing each other; “Behind… Hot pot… Hot… Beside,” etc. If you can imagine an entire colony of ants, or termites, all working at their task with very little necessary communication that is precisely what a kitchen is like. However due to the nature of the work, the stress and the ‘family’ atmosphere there is lots of good natured ribbing, dirty talk, laughter and yes even anger. But like I have practiced for my whole life. It is momentary and passes. Deal with it. MOVE ON! Watching this a few times over the past few weeks I have marveled at how exact the two families operate; My blood family and now my chosen family. It really is cool!

So this morning I dealt with the things I do everyday and then had to make fruit compote (SO DELICIOUS) and a few other things. Head Chef let S know that when I was done the few things that I was doing that it was his turn to give me some tasks. Sure enough when I was done it was time to learn how to make a new stock! It was a fish stock and involves a lot of detail. As always, I’m not going to divulge how it is done but as always I paid careful attention and was happy with the finished product. It doesn’t take as long as Veal stock. In fact you can go from start to finish in less than a days work.

We weren’t so busy today and as a result I did what was asked of me (and more) and then asked if it would be alright if I punched out and watched the line. The answer was of course and I was excited. When we aren’t so busy it becomes a little easier to observe things. Of course the pace is a little slower which is helpful but I really want to get a handle on how it works in real time. I learned how to prepare six dishes tonight and how to plate them. AND IT FEELS SO GOOD! I had the biggest smile on my face. I started observing at the Garde Manger station and did so for about half an hour. As our line was only three people tonight, Exec Chef, J and female S Exec Chef said when I was done watching the plate being done that I should come on over and help him (he was working Entremetier and Saucier). It was the first time I got to watch his eyes closely, the way his hands moved, the way that his mind moved from plate to plate and I HAVE SO FAR TO GO! As I got there Exec Chef told me I was going to be working Entremetier. He walked me through each step and explained what I was doing.

You would expect a man with that much culinary prowess to be a hard ass. Speaking roughly to his staff and constantly barking. But that is not the case at all. His manner is soft but informed, gentle but determined. He looked at the orders that were on the pass and quickly sized it up for me. Okay you need to mash this, put on the fricassee, etc. The knowledge I receive at moments like that is both practical and informative. For example, when using a round on a round plate, the eye will naturally find the fault so you need to be as close to the centre as possible. I sent out tenderloins, duck and a stuffed mini chicken. About fifteen in all. Mash here, an exact number of beans like this, carrots like this. Learning this way is ideal. Of course I have to work on speed but time and experience. TIME AND EXPERIENCE.

It was beyond exciting to work the line. It made me want to be there. IMMEDIATELY! But I still have a ways to go. And by a ways I mean the rest of my life. But I did find it fitting that on the eve on my anniversary that I saw another part of my dream exposed.

Anais Nin once said; “Dreams pass into the reality of action. From the actions stems the dream again; and this interdependence produces the highest form of living.”

I hope you all are finding your highest form of living. Be inspired tomorrow!

Happy Anniversary Oiseau!

A la prochaine!

SDM

A Little Rushed... (and maybe a little slow?)

So Reservation on this day was a little busy. Nothing we couldn’t handle of course but busy nonetheless. I did all of my usual prep and then was helping out the line with whatever they called out for.

It was my first taste (personal) of having to deliver quickly in order to keep the line running smoothly. Of course as a newbie I felt as if I was going a little too slow but reminded myself what Chef said; “It all comes in time.” After service was over I was out back having a smoke with A (The Saucier) and I apologized for my speed. He told me quite simply that I had nothing to apologize for as he can hardly remember the last time he had to yell out for so many things from the line. He said I did just fine which reassured me that I would get better.

I am feeling more and more as if I am part of the team at Reservation. Each week I learn more and more and I am getting far more comfortable in my skin there. I am excited, enthralled and loving what I’m doing.

Foe the first time in my life I know I am doing something for me. As a result I wake up everyday with a smile on my face and joy in my heart (though I am missing C incredibly). Her presence would be the only thing that could make life better right now BUT we all have journeys that we must go on AND I am one hundred percent supportive of her in her endeavours.

Thus, Saturday was another day filled with amazing experiences. I hope it was for you as well.

Mark Twain once said; “Part of the secret of success in life is to eat what you like and let the food fight it out inside.”

I hope you all have an inspired day!

SDM

Time and Practice

Sorry I missed writing yesterday (though I did date this yesterday)everyone. I worked until 12:45 and then went to have drinks with some of the staff, as it was the one of the owners’ birthdays. I stayed for a few drinks and the got home and tried writing, but to no avail, I was too tired and needed to be up about five and a half hours later to get to work this morning for brunch.

My day started as every day has started. Deal with Stock, Remi and Demi! I’ve got it down now and though it takes time and I’m getting better with each one I make. There is an art to it and so far to Chef and Sauciers Rembrandt I am like a kindergarten student with crayons, but I assure you all I will get to Picasso or maybe even try to become Dali.

The function went off without a hitch. All our canapés we plated and served accordingly. All in all it was relatively easy. Of course the man that I work with closely named L has everything down flat and I tend to slow him down but he is very good-natured about it and understands that I am a newbie. He is patient and thorough in his demonstrations of how to do something.

One of the things I had a hard time with on Saturday was using butcher paper to make ice cream cone wrapper into which we place a couple of hand cut fries and a battered fish topped with a truffle aioli. I tried three or four time and got flustered. But L and S (the kitchens work equivalent of the Soup Nazi) both just shrugged and showed me again. I will get it. It, like everything else in the kitchen just takes time and PRACTICE and repetition. Just another thing to add to the practice list.

On the list of things never to do again; Veal bones came in and were in a smaller box. By my newly trained habit I immediately grabbed them and put them in the oven to roast. At the appropriate bone colouration I removed them from the stove and set them aside to cool. Head Chef then comes in to the kitchen and asks someone a question. I ask Head Chef if the colour was correct. He asked what was wrong with this picture. I answered after a moment or two that I was unsure. He made it very clear that I had used the wrong bones. The ones I had used were bones that are used for Marrow and not for veal remi. I apologized profusely and made sure he knew I would never do it again. He laughed, wrote down on the white board that he needed veal bones, turned to me and said that I should add the bones to the remi. Then back to the many other tasks that I was doing.

Cutting cold cuts for the meat platters, cheese for the cheese trays, blanching French fries, getting that canapés ready for the next function that was to start at 8:30 pm. This kitchen is a lot like a casino. As there are no clocks anywhere and not a window in sight it is difficult for you to know what time it is in the day (save for the rare cigarette breaks I ask Chef for). Sometimes time flies and at others it seems to take ten hours for ten minutes to pass. I guess it is like anything else in life though.

One of the tasks that I do which ten minutes feels like ten hours is peeling baby carrots in a very specific way. A box at a time. It truly is the most tedious job in the kitchen as it may take you an hour or more (right now for me it is more) to peel an entire box. First you have to cut the top and tip of the carrot. Then very gently in order to preserve the shape of the carrot you have to peel nothing but the skin. Though in order to get at the dirt that is at the base of the stem you have to create a bullet type cut. I haven’t times myself but I’m lucky if I can do one single carrot in a minute. Thus far, every batch that I have done has been less than stellar. There is always a little piece of skin or I’ve removed the green because I wasn’t gentle enough with my peeler. If you’d like to experience this go get a bunch of baby carrots. Do exactly as I just said and see how long it takes you and how very enjoyable it is. Although for me it is enjoyable because I would not rather be anywhere else in the world than in that kitchen.

After completing the first of about four batches I went to the Saucier and asked him if these were done correctly. He grabs a hand full and instantly identifies several small oversights. A piece of skin here, a little dirt there. You get the idea. I made sure to take extra care and effort to ensure that the next three batches I did would stand up. Bringing the next batch to him I asked if it was good. He looked and said; “Congratulation, you learned how to peel a carrot!” I laughed and threw my hands up in the air. Small victory. But victory for me personally nonetheless.

I find this to be a good spot to mention that I am a creative person. I love to write and take pictures but also to create plates that look very pretty. At home I have a pretty good rate of making plates look pretty but due to the exacting way that things are done in this kitchen I am yet (with the exception of canapés which are easy) to create a pretty plate. My finger fumble, I am slow and hold up the line and generally have not gotten up to speed yet. The number three chef kicked me out of the way yesterday for the evening function of twenty-one as I did not garnish properly and was snail pace slow. I took it for what it was. Just another thing that I need to spend time and energy improving upon.

After that I went to both Exec and Head Chefs and let them know that I was a little slow. Head Chef looked at me and asked if I like getting yelled at to which I responded no. He said without missing a beat. Well then I guess you’ll speed up won’t you. TRUE!

Another rapid-fire lesson happened when I came up to the line to give something to Head Chef. As I’ve said before, in this kitchen when you are walking behind someone you need to announce that you are there. Chef had been cutting something and turned as I was passing. He quickly flipped the knife and made a gesture that certainly would have eviscerated me had it hit me. As it was it was pretty close. Angry but fair he gave me a stare that you never want to get from a Chef. I apologized and mentally made a note to ALWAYS make sure that I announce I am behind so as not to lose my left testicle. Lesson learned in the real world real quick.

During one of my smoke breaks the Saucier came out and started giving me some good advice. In some ways I think he thinks I might wash out and I assured him differently but one of the things he said to me is that joining the kitchen now I am seeing a fairly lax kitchen because it is the winter. He said that there is absolutely no talking on his line unless it relates to food in the summer, as it would be impossible to get the job done. He also pointed out to me that in the kitchen (one of the reasons that I wanted to join as kitchen) your work and actions speak for themselves. As Head Chef had said just do your job and everything will be fine. It was nice to hear this from Saucier as I know that he also is going out of his way to try to give me that bump to take me to the level that I want to get to. It was he that later that night twisted my rubber arm to go for a drink.

There is a genuine camaraderie in the kitchen. It is like a family though each part of this family has to function perfectly in order for the family to work. If your function is less than stellar it affects the whole service. You always need to bring your ‘A’ game to the kitchen.

All in all it was a great day. Exec Chef also gave me a carving knife and fork. A great carving knife and fork and immediately I knew that I would be in the Front of House for Brunch the next day.

I had the opportunity at the party to speak with both Exec and Head Chef. I can't impart anything from the conversation here. But needless to say I know it in the deepest regions of my soul that I finally am on the right path by joining a kitchen. Especially this kitchen.

Leo Tolstoy once said about Art (of which food most certainly is); “Art is a human activity having for its purpose the transmission to others of the highest and best feelings to which men have risen.” I hope that my food causes just that.

Be well and have an inspired tomorrow.

SDM

Busy… But kind of like a Tuesday night in Summer! (as I was told when I was leaving)

Daunting for some I'm sure the above statement but I can hardly wait.

I got to work this morning at approximately 8:45 this morning after rushing out the door. You need to have an incredible amount of energy to survive in an environment like Reservation. If not you will get eaten alive faster than Foie Gras Parfait (hmmm Foie Gras).

C and I have some great friends who are getting married a short while from now. L, works for a company called Green’s Plus. My daily routine now involves making a fresh fruit shake with several of Green’s Plus Products including their Proteins +, Energy, Immuno and a Bone Builder pill (because I don’t drink Milk). Let me just say that I also thought that it was a bit hokey and that it wouldn’t do anything for me. Well, truly Green’s Plus is AMAZING! It is a great way to kick start your day and keep you going until you have a chance to throw something in your body. Greens Plus starts my day.

At any rate I arrived this morning and we had a dinner party function for 35 that we had to prepare for. I had worked on a lot of the Mise yesterday and just started right to work today. Mentally I knew that there was something I should have done the second that I walked into the door. Sure enough when I finally saw Head Chef he asked what I did when I came in today. I proceeded to tell him which he said was fantastic. He then asked what I should have done. Intuitively, I had known when I came in that I should have taken the stock out and put it in the fridge, added the necessary liquids for the Remoulage and started it reducing. I KNEW IT! But I didn’t do it. Head Chef was not upset as he said there are two ways to teach someone. You can tell them or let them do it on their own and then tell them. I think the second works better in this case and I will never again forget the second I have punched in to tend to my stocks.

I then learned how to French a chicken. Learning in a kitchen is unlike learning in any other environment. It is kind of like sink or swim. It is demonstrated once and then it is your turn. A few minutes will pass and then if you’re not up to snuff they will show you again. Repeat this process twice and then you have learning in the kitchen. As I’m frenching the chicken Chef sees that I am stumbling. Doing it but not in the best way possible. He picked up his knife, went around the bone, peeled back the flesh and the chopped at the knuckle. He looks at me and says got it, good. Which it was and is.

So I found out that Chef has worked with some of the best Chefs in the industry including one that I found out about because I mentioned his name. Heston Blumenthal is a legend and my Head Chef has worked with him. I am incredibly fortunate as I have mentioned to be surrounded by great people at Reservation. HESTON BLUMENTHAL. If you want to know more go here; http://en.wikipedia.org/wiki/Heston_Blumenthal . Talk about INSANELY FORTUNATE. Both Head Chef and I for working under him.

Today was an incredibly long day but it is so amazing because people in the kitchen are aware that I am a newbie AND that I am going to be great. The Saucier and I (who is much younger than me) openly told me that he thinks that if I can hang on (and come end of May is the real test) that I will do well in this industry. He also told me that many people that come into the kitchen have already washed by this point. Chalk one up for newbie.

I have never been very good at being humble. But in the kitchen I have learned that there is grace and elegance in being humble. Not only that it makes it much easier for people to relate to you and even like you. I know that I am liked in that kitchen because of my grit, willingness, determination and passion. Moreover, I feel that I am appreciated, supported and able to explore freely all avenues of the kitchen as long as I get my tasks done.

So today was a lot of chop, brunoise, stock, and plate prep for the function and then after the function I jumped up on the line and helped the Saucier with his station. It is truly awe inspiring to watch and participate in this kitchen. Once service was done I immediately started to clean the ovens, ranges, backsplashes, fridge doors, etc.

I have never been a cleaner and C is going to be thrilled that as a result of my passion I am now learning that it is imperative to clean as you go and leave only when clean. I love you babe!

In a nutshell my fifteen-hour day was filled with hard tasks, lots of cleaning, chopping and insane pain in my legs. Head Chef and the Saucier both told me that it would pass in a bout a month.

I also wanted to say another word about Exec Chef. He is more than just my boss and teacher. He is the type of human being that I strive to be. He is humble, hardworking, a family man, knowledgeable and most of all a gentlemen. He shakes every ones hand when he comes in and when he leaves. He knows when to say something and when not to. He looks at you with intensity when you are speaking with him like you are the only person there AND HE IS A MAGNIFICENT ROLE MODEL AND TEACHER.

I am truly blessed.

As has become customary now;

An unknown author once said; Chemicals, n: Noxious substances from which modern foods are made.

It is so true. After working in a fresh kitchen I have seen how bad the food most people consume is compared to the so-called rich food of many high-end restaurants.

I bid you all adieu and I will be back will a round up of my LONG week tomorrow.

SDM