It takes a unique individual to want to be a chef. There is a great physical and mental toll on you as you are consistently working long hours and will work for long stretches before having a day off. My current stretch had been six days of fourteen hours a day. Each day filled with non-stop action and incredible amounts of learning.
So yesterday I woke up and decided to treat myself to a massage after having slept for fourteen hours. I usually sleep around six. I usually get a massage about once a year. The one I had yesterday felt great though today I am in a little bit of pain and by a little you should read that my lower back feels as if a voodoo doll has my name on it somewhere and there are pins being placed in my lower left side. It is excruciating but I know that the benefit of the massage far outweighs the current pain. Some of which relates to an accident I had as a kid and the way that the temperature changes so quickly. It causes my back to expand and contract (as yours does too though you are probably unaware of it). The masseuse asked where my trouble spots were and I told her, hands, feet and lower back. After touching them for only a moment she knew that I spent most of my time on my feet. As she got to my hands she apologized that she was unable to do more for them and noticed that they were especially tight. (File that under extremely obvious… to me anyway).
After that I was feeling quite amazing. I came home and worked on my blog post from yesterday. The massage was having an impact on me and I had to go lay down for a while. It is nice to be able to listen to my bodies’ needs and desires. It is something that I have not done most of my life and have just kept pushing myself but I am now realizing the importance of downtime for my body AND my mind.
Short nap concluded I started to read through Michel Bras’ “Essential Cuisine.” Michel Bras is INSANELY talented. I only got into the book a little and will write more when I get a chance. Needless to say he is opening my eyes to a level of food that I aspire too (as are Alfred Portale, Heston Blumenthal, The Troisgros and Roux Brothers, not too mention Executive and Head Chefs among many others).
I wanted to take the time to write this post this morning before going to work as I may not have time later.
Another thing I wanted to include in yesterdays post but slipped my mind was how aware you need to be to be a chef. The other night after a long day at work I asked Head Chef if I could have a drink. He asked how many I had had that day and I responded none. He asked me to speak again and I said that after working a long day a drink is nice and that I’m not going to stop at a bar on the way home. He said yes. As I was changing into my civies I realized that one of Exec Chef’s friends had given me a sip of a beautiful full bodied red. I came out to Head Chef and mentioned that I had had a sip and that I was an honest person and it had slipped my mind. I had had the sip perhaps half an hour before and I remarked that it was amazing that he could still smell it. He then gave me an example of awareness that baked my noodle (Remember there is no spoon). He said not only am I aware of that sip, I can also smell a horrible perfume about thirty feet that way. Beef smells are still lingering and I can smell sea food. All of this caused me to see that I need to awaken my senses even more and I need to be a student of them.
I’ve come to realize through the love and support of my friends what my life is supposed to be. This realization or eureka moment if you will has really freed me from my past. It has opened the door to my present and set me on a course for the future. At the end of each of my posts I ask you what your dream is. What is your dream? Are you willing to work for it? Can you focus on it? Try! Look deep within yourself, then have conversations with those around you, you will see that the universe has a wonderful way of helping you once you have clarity. So today seek some clarity and dream inspired. Dream big.
T.E. Lawrence once said; “All men dream: but not equally. Those who dream by night in the dusty recesses of their minds wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act their dreams with open eyes, to make it possible.”
Try to open your eyes today and realize that possibility is only one step away. Can you take that step?
Be inspired today!
A la prochaine
SDM
Showing posts with label Alfred Portale. Show all posts
Showing posts with label Alfred Portale. Show all posts
Wednesday, March 5, 2008
Tuesday, February 26, 2008
Weekly Review (file under WOW moments)
This past week was filled with the ups and downs that you would expect when one jumps head first into his dream. What follows are some of the many things that I learned this week. Not only that but I learned the value of days off. I went to bed last night around 6:30 pm and slept until ten am. I fell asleep with my clothes on.
When making my berry compote I learned that the term to “hull” a berry means to remove the green and the white area as well. It means to remove from the fruit those parts that you deem unusable.
I also learned that the Gotham Street Bar & Grill is amazing and that Alfred Portale is truly gifted. According to Exec Chef this is one of the few cookbooks out there that represents the plate they serve at the restaurant for the home in an exact way. Reading through the various techniques and skills that are required for Portale’s dishes brings a huge smile to my face. The look of each plate (though beautiful) takes more function over form. In that I mean that the food is the real star. After all you cannot eat with your eyes… YET!
Portale also taught me that I should get good at making timing lists. This will make your Mise en Place better and allow you to function with a better grasp of time in the kitchen. Portale also breaks down the various ingredients that you should use, from where and what the best is. Naturally each Chef will have their own interpretation as to what is best, but he is pretty spot on in my opinion.
On the recommendation of Head Chef I also bought (pricey but necessary. I had to think about feeding myself versus the book and decided that the book would lead to more food so I bought the book) it is called “The Professional Chef” by the Culinary Institute of America. It is amazing and a must read for anyone that wants to work in a professional kitchen. I’ve spent most of the past two days (when not catching up on sleep or writing an essay) studying this book and I’m glad I bought it.
I also learned a bit about the front of house operations (keep in mind that I am immersing myself in the whole gamut of restaurant operations as the end goal is to have at least two myself).
Maitre d’Hotel is the dining room manager. They are in charge of training, overseeing wine selection, working with the chef to determine what goes on the menu and organizes the seatings on the floor.
You then have the Chef de Vin, Sommelier or Wine Steward. Their responsibility is wine service including purchasing, wine list and assisting guests with their wine selections.
Chef de Salle or Head Waiter. Naturally responsible for all the waiters.
Chef d’Etage (Captain) deals with the guests once seated. Explains the menu and answers any questions as well as taking orders.
Chef de Rang (Front Waiter) ensures proper settings for each course.
Demi, Chef de Rang or Commis De Rang is responsible for running, bussing, etc!
As I have started my journey I have discovered much about myself. The Professional Chef has a line in it that states; “ Deciding where to begin your journey s just as important as the process of learning.” I made a great decision, I am living my dream and am happier than I’ve ever been in my life.
I hope that all of you can dream big, can live your dreams,, and can know true joy. So tonight as you ready to go to bed, ask yourself; What do I want from MY life? Where do I want to be? How do I get there? The universe will answer all questions you have if only you have the balls to ask them. I did and now answers unfurl each day majestically before me, lighting my path and guiding my soul.
Be inspired. Live. Laugh. Love and Be YOU!
Woodrow Wilson once said; “We grow great by dreams. All big men are dreamers. They see things in the soft haze of a spring day or in the red fire of a long winter's evening. Some of us let these great dreams die, but others nourish and protect them; nurse them through bad days till they bring them to the sunshine and light which comes always to those who sincerely hope that their dreams will come true. “
Look for sunshine to guide your way…
A la prochaine
SDM
When making my berry compote I learned that the term to “hull” a berry means to remove the green and the white area as well. It means to remove from the fruit those parts that you deem unusable.
I also learned that the Gotham Street Bar & Grill is amazing and that Alfred Portale is truly gifted. According to Exec Chef this is one of the few cookbooks out there that represents the plate they serve at the restaurant for the home in an exact way. Reading through the various techniques and skills that are required for Portale’s dishes brings a huge smile to my face. The look of each plate (though beautiful) takes more function over form. In that I mean that the food is the real star. After all you cannot eat with your eyes… YET!
Portale also taught me that I should get good at making timing lists. This will make your Mise en Place better and allow you to function with a better grasp of time in the kitchen. Portale also breaks down the various ingredients that you should use, from where and what the best is. Naturally each Chef will have their own interpretation as to what is best, but he is pretty spot on in my opinion.
On the recommendation of Head Chef I also bought (pricey but necessary. I had to think about feeding myself versus the book and decided that the book would lead to more food so I bought the book) it is called “The Professional Chef” by the Culinary Institute of America. It is amazing and a must read for anyone that wants to work in a professional kitchen. I’ve spent most of the past two days (when not catching up on sleep or writing an essay) studying this book and I’m glad I bought it.
I also learned a bit about the front of house operations (keep in mind that I am immersing myself in the whole gamut of restaurant operations as the end goal is to have at least two myself).
Maitre d’Hotel is the dining room manager. They are in charge of training, overseeing wine selection, working with the chef to determine what goes on the menu and organizes the seatings on the floor.
You then have the Chef de Vin, Sommelier or Wine Steward. Their responsibility is wine service including purchasing, wine list and assisting guests with their wine selections.
Chef de Salle or Head Waiter. Naturally responsible for all the waiters.
Chef d’Etage (Captain) deals with the guests once seated. Explains the menu and answers any questions as well as taking orders.
Chef de Rang (Front Waiter) ensures proper settings for each course.
Demi, Chef de Rang or Commis De Rang is responsible for running, bussing, etc!
As I have started my journey I have discovered much about myself. The Professional Chef has a line in it that states; “ Deciding where to begin your journey s just as important as the process of learning.” I made a great decision, I am living my dream and am happier than I’ve ever been in my life.
I hope that all of you can dream big, can live your dreams,, and can know true joy. So tonight as you ready to go to bed, ask yourself; What do I want from MY life? Where do I want to be? How do I get there? The universe will answer all questions you have if only you have the balls to ask them. I did and now answers unfurl each day majestically before me, lighting my path and guiding my soul.
Be inspired. Live. Laugh. Love and Be YOU!
Woodrow Wilson once said; “We grow great by dreams. All big men are dreamers. They see things in the soft haze of a spring day or in the red fire of a long winter's evening. Some of us let these great dreams die, but others nourish and protect them; nurse them through bad days till they bring them to the sunshine and light which comes always to those who sincerely hope that their dreams will come true. “
Look for sunshine to guide your way…
A la prochaine
SDM
Monday, February 25, 2008
I LOVE brunch! (file under I really enjoy Sundays)
So I arrived at work bright eyed and bushy tailed with a smile on my face. The moment I got into work I ripped off my butcher paper and scribbled something with the intensity of a child holding a crayon looking at his mothers freshly painted wall. Hmmm red would go great right HERE! After scribbling I started getting all the things ready for brunch. I got the tables, the linens, the inserts (I know I keep promising you descriptions of inserts. Coming tomorrow), the waffle maker, the pans, the burners and everything else. Then of course started putting out the food.
It gives you time to reflect on your week and share a few laughs with your family. It really is fast paced as we have two hours to set up and ensure everything is in its place. And then 11 am comes so fast that you think it is only 9:30 am. But with my whites on I pull down my jacket to look my most presentable. I take great pride in my whites. I take even greater pride in making sure that I am representing the restaurant. I have a large smile on my face and am chatty (but professional) with everyone. Asking them how their day has been, how they are enjoying brunch. Invariably since I’ve started someone notices how happy I am; and the usual answer is; “A funny thing happened on the way to my dream…” I discovered true joy, at peace with myself and the world around me and striving to just keep going.
At one point today I was making a waffle, cutting roast beef and pea meal bacon and making five omelettes (three and then two as we only have three burners out). We had a seating yesterday of about two hundred and twenty which meant that the pace was steady but not overwhelming.
I really enjoy Sunday. I really enjoy brunch. Sure while most people that I know are still in bed I am working my butt off. But I am doing what I want to do. For the first time in my life. How could I not smile?
There are a few people that come every week and I’ve gotten to be chatty with. They always tell me that they love my energy and enthusiasm and say that my smile could light New York City. This always makes me laugh as C is in NYC right now and I am always telling her that it is her smile that can light a city. I think the secret to my smile is that I have a heartfelt joy. I have purpose and have surrendered to it wonderfully.
After brunch was tear down. I had to vac pack about a million things, clean up and then get ready to go home. I let Chef J how amazing his dish was and how I had analyzed it over night trying to break down each component, each texture, and each flavour and how they commingle. It was great! And I think he really appreciated that I let him know how fantastic his dish was.
I got home and was going to blog but was extremely tired as my forty-four hour week was really more like seventy-five or eighty. But I am overjoyed, over loved and certainly over me as Stevie Wonder would say.
That said I got home and fell asleep. I slept from 6:30 pm until 10 am Monday morning. (I’m writing this on Monday) Life is a peculiar thing; When its great its great but when its not it affects every part of you. Now, because of where I am, who I work with and what I am attempting to do I find myself thrilled (though a little sad I didn’t come earlier). As such I thought the following quote made a tonne of sense by Eric Fromm; “Let your mind start a journey thru a strange new world. Leave all thoughts of the world you knew before. Let your soul take you where you long to be...Close your eyes let your spirit start to soar, and you'll live as you've never lived before.”
And I truly am living as I never have before. Are you? Be inspired today. Start to soar. Do not be content with merely living as life is far too short for that. Be you and soar to wherever you choose. I have which means you CAN!
A la prochaine
SDM
PS… Tomorrow I will write about Gotham and Portale!
It gives you time to reflect on your week and share a few laughs with your family. It really is fast paced as we have two hours to set up and ensure everything is in its place. And then 11 am comes so fast that you think it is only 9:30 am. But with my whites on I pull down my jacket to look my most presentable. I take great pride in my whites. I take even greater pride in making sure that I am representing the restaurant. I have a large smile on my face and am chatty (but professional) with everyone. Asking them how their day has been, how they are enjoying brunch. Invariably since I’ve started someone notices how happy I am; and the usual answer is; “A funny thing happened on the way to my dream…” I discovered true joy, at peace with myself and the world around me and striving to just keep going.
At one point today I was making a waffle, cutting roast beef and pea meal bacon and making five omelettes (three and then two as we only have three burners out). We had a seating yesterday of about two hundred and twenty which meant that the pace was steady but not overwhelming.
I really enjoy Sunday. I really enjoy brunch. Sure while most people that I know are still in bed I am working my butt off. But I am doing what I want to do. For the first time in my life. How could I not smile?
There are a few people that come every week and I’ve gotten to be chatty with. They always tell me that they love my energy and enthusiasm and say that my smile could light New York City. This always makes me laugh as C is in NYC right now and I am always telling her that it is her smile that can light a city. I think the secret to my smile is that I have a heartfelt joy. I have purpose and have surrendered to it wonderfully.
After brunch was tear down. I had to vac pack about a million things, clean up and then get ready to go home. I let Chef J how amazing his dish was and how I had analyzed it over night trying to break down each component, each texture, and each flavour and how they commingle. It was great! And I think he really appreciated that I let him know how fantastic his dish was.
I got home and was going to blog but was extremely tired as my forty-four hour week was really more like seventy-five or eighty. But I am overjoyed, over loved and certainly over me as Stevie Wonder would say.
That said I got home and fell asleep. I slept from 6:30 pm until 10 am Monday morning. (I’m writing this on Monday) Life is a peculiar thing; When its great its great but when its not it affects every part of you. Now, because of where I am, who I work with and what I am attempting to do I find myself thrilled (though a little sad I didn’t come earlier). As such I thought the following quote made a tonne of sense by Eric Fromm; “Let your mind start a journey thru a strange new world. Leave all thoughts of the world you knew before. Let your soul take you where you long to be...Close your eyes let your spirit start to soar, and you'll live as you've never lived before.”
And I truly am living as I never have before. Are you? Be inspired today. Start to soar. Do not be content with merely living as life is far too short for that. Be you and soar to wherever you choose. I have which means you CAN!
A la prochaine
SDM
PS… Tomorrow I will write about Gotham and Portale!
Tuesday, February 19, 2008
Day off… But not really!
On Sunday I had asked Exec Chef what time I was supposed to be at work today. He said 10 am (which for me means earlier). So naturally I showed up and started working. Stock, Remi, and Demi. Receiving, labeling and putting away. I know that it must seem crazy but I am happier than I have ever been in my entire life.
But before we get to today lets look at yesterday. Obviously I caught up on my blogging. There were three days that I had missed. Then I started reading the latest book that Exec Chef had loaned me; Alfred Portale’s Gotham Bar and Grill Cookbook. For those of you who don’t know Chef Portale is an amazing chef (http://en.wikipedia.org/wiki/Alfred_Portale ). He was fortunate enough to be trained by some of the originators of Nouvelle Cuisine (http://en.wikipedia.org/wiki/Nouvelle_cuisine ), which is incidentally at least partially an influence on Exec Chef and the menu at Reservation.
From the very first page I was transfixed. The line “Good food is an adventure” caught me as a very real representation of what it is that I strive to. I want to give people an adventure and food is going to be (in some ways already has) the vehicle I use to drive peoples adventures.
Portale has a way of representing what he does so that you can see clearly this is a man driven my integrity. Integrity of spirit and he strives to make the food he serves filled with as much integrity as possible. He also said; “One of the most important realizations at which an aspiring cook can arrive is how much he or she doesn’t know.” If ever truer words were spoken that reflect the life that I am now living these are them. I have always sought to know as much as possible and now in the endeavour I am as well. But with the CAVEAT that there is much I don’t know and even more that every day I will be able to learn something new.
Some of his influences have included but are not limited to Michel Troisgros (http://en.wikipedia.org/wiki/La_Maison_Troisgros ). He had the good fortune to train with the Troisgros brothers. Earlier I’ve mentioned Escoffier, the Roux brothers, Girardet. Each of these had an impact on Portale and each have also had an influence on me.
I have started to question what it is that I want to do with food. Where it is I want to go. How is the best way to do it. These are all questions that will not be even close to being answered for several years. I keep them in my notebook and when the time is right Exec Chef and I will sit down over a fine glass of wine and start talking about it. It may take several sessions but I know he will answer any question I have willingly and in fact with a massive smile. I know that Head Chef will also be willing to do the same thing and it will be interesting to contrast the answers so that I can do the absolute very best. But, like I said, we are years away from that coming to fruition. I have lots I need to learn and only TIME and EXPERIENCE can do that best.
So what was today you ask? Good question. Just so that you get a further feel these are the point form notes from today;
Clean Pots (no dishwasher that time of day and I needed the pots)
Stock, Remi and Demi
Cut Romaine
Croutons
Pancetta (slice and then roast)
Mixed Greens
Bruschetta
Smashed Potatoes
Roast Bones (came in late)
Make slurry
Mire Pois
Stock on
Cut Fingerlings, Fries and Gauffrettes
Fry all of the above potato dishes
Aioli
Roast Spaghetti Squash ( then cool and scrap it)
Cut and Roast Cauliflower florets,
Make Herbed Panko
Roast Corn then cut off cob
Break down Lobster
Cut butternut squash into rounds.
These are only the things I made notes on. There were about fifty other things. But I think at this point you all get the idea.
I left work at 8:15 and was pretty tired. I have to admit that this week is going to be interesting. It is going to be the first week where I work six days straight and it will be a very good gauge for what the rest of my life is going to look like.
I did get to speak with Exec Chef for quite a few minutes today as he was preparing a dish for a competition. One of the requirements of his contract with Garland (www.garlandcanada.ca ). I won’t say what he was preparing as it is for a competition but after the competition happens I will. I got to ask him all kinds of questions today about Portale and the Troisgros Brothers. As I’ve said before Exec Chef is a brilliant man. You can see it on his face and feel it from his spirit. Wise beyond his years and I am now the benefactor of that knowledge.
He speaks with an enthusiasm that is usually reserved for these massive personalities (or at least manufactured for them). Whereas with him he is the real deal. The genuine article. It feels awesome to be around that. I did let him know that I was recording these questions and eventually we’d have to chat about it. Without missing a beat he said of course. I anxiously await the day that I feel ready to have that conversation. As I’ve said years from now.
At any rate. It feels good to be home early. To finish my blog. I know that I still owe an explanation of the various pans, etc. in a kitchen. I asked Exec Chef today if I could take some pictures of the kitchen, etc. So I feel like I will take those pictures and then explain what you are seeing from them. That and it makes it easier for me to get a handle on what needs to be at what station, etc. Did I mention I’m loving it and that my life has taken a full turn around? AMAZING!
My note to myself today at the top of the page was; This is your dream, this is your life” and now I’m adding to it “and you’re living them both with integrity, love and laughter.” A fantastic way to live if you ask me.
Balzac is on my mind today and this quote came to mind as I was working today. I knew immediately that it would be my send off today; “It would be curious to know what leads a man to become a stationer rather than a baker, when he is no longer compelled, as among the Egyptians, to succeed to his father's craft.” Think about it and what you want from life. Remember always that you can not spell life without IF! No start asking and then taking steps in the right direction. Whatever that is.
Be inspired tomorrow and have a wonderful tonight.
A la prochaine
SDM
But before we get to today lets look at yesterday. Obviously I caught up on my blogging. There were three days that I had missed. Then I started reading the latest book that Exec Chef had loaned me; Alfred Portale’s Gotham Bar and Grill Cookbook. For those of you who don’t know Chef Portale is an amazing chef (http://en.wikipedia.org/wiki/Alfred_Portale ). He was fortunate enough to be trained by some of the originators of Nouvelle Cuisine (http://en.wikipedia.org/wiki/Nouvelle_cuisine ), which is incidentally at least partially an influence on Exec Chef and the menu at Reservation.
From the very first page I was transfixed. The line “Good food is an adventure” caught me as a very real representation of what it is that I strive to. I want to give people an adventure and food is going to be (in some ways already has) the vehicle I use to drive peoples adventures.
Portale has a way of representing what he does so that you can see clearly this is a man driven my integrity. Integrity of spirit and he strives to make the food he serves filled with as much integrity as possible. He also said; “One of the most important realizations at which an aspiring cook can arrive is how much he or she doesn’t know.” If ever truer words were spoken that reflect the life that I am now living these are them. I have always sought to know as much as possible and now in the endeavour I am as well. But with the CAVEAT that there is much I don’t know and even more that every day I will be able to learn something new.
Some of his influences have included but are not limited to Michel Troisgros (http://en.wikipedia.org/wiki/La_Maison_Troisgros ). He had the good fortune to train with the Troisgros brothers. Earlier I’ve mentioned Escoffier, the Roux brothers, Girardet. Each of these had an impact on Portale and each have also had an influence on me.
I have started to question what it is that I want to do with food. Where it is I want to go. How is the best way to do it. These are all questions that will not be even close to being answered for several years. I keep them in my notebook and when the time is right Exec Chef and I will sit down over a fine glass of wine and start talking about it. It may take several sessions but I know he will answer any question I have willingly and in fact with a massive smile. I know that Head Chef will also be willing to do the same thing and it will be interesting to contrast the answers so that I can do the absolute very best. But, like I said, we are years away from that coming to fruition. I have lots I need to learn and only TIME and EXPERIENCE can do that best.
So what was today you ask? Good question. Just so that you get a further feel these are the point form notes from today;
Clean Pots (no dishwasher that time of day and I needed the pots)
Stock, Remi and Demi
Cut Romaine
Croutons
Pancetta (slice and then roast)
Mixed Greens
Bruschetta
Smashed Potatoes
Roast Bones (came in late)
Make slurry
Mire Pois
Stock on
Cut Fingerlings, Fries and Gauffrettes
Fry all of the above potato dishes
Aioli
Roast Spaghetti Squash ( then cool and scrap it)
Cut and Roast Cauliflower florets,
Make Herbed Panko
Roast Corn then cut off cob
Break down Lobster
Cut butternut squash into rounds.
These are only the things I made notes on. There were about fifty other things. But I think at this point you all get the idea.
I left work at 8:15 and was pretty tired. I have to admit that this week is going to be interesting. It is going to be the first week where I work six days straight and it will be a very good gauge for what the rest of my life is going to look like.
I did get to speak with Exec Chef for quite a few minutes today as he was preparing a dish for a competition. One of the requirements of his contract with Garland (www.garlandcanada.ca ). I won’t say what he was preparing as it is for a competition but after the competition happens I will. I got to ask him all kinds of questions today about Portale and the Troisgros Brothers. As I’ve said before Exec Chef is a brilliant man. You can see it on his face and feel it from his spirit. Wise beyond his years and I am now the benefactor of that knowledge.
He speaks with an enthusiasm that is usually reserved for these massive personalities (or at least manufactured for them). Whereas with him he is the real deal. The genuine article. It feels awesome to be around that. I did let him know that I was recording these questions and eventually we’d have to chat about it. Without missing a beat he said of course. I anxiously await the day that I feel ready to have that conversation. As I’ve said years from now.
At any rate. It feels good to be home early. To finish my blog. I know that I still owe an explanation of the various pans, etc. in a kitchen. I asked Exec Chef today if I could take some pictures of the kitchen, etc. So I feel like I will take those pictures and then explain what you are seeing from them. That and it makes it easier for me to get a handle on what needs to be at what station, etc. Did I mention I’m loving it and that my life has taken a full turn around? AMAZING!
My note to myself today at the top of the page was; This is your dream, this is your life” and now I’m adding to it “and you’re living them both with integrity, love and laughter.” A fantastic way to live if you ask me.
Balzac is on my mind today and this quote came to mind as I was working today. I knew immediately that it would be my send off today; “It would be curious to know what leads a man to become a stationer rather than a baker, when he is no longer compelled, as among the Egyptians, to succeed to his father's craft.” Think about it and what you want from life. Remember always that you can not spell life without IF! No start asking and then taking steps in the right direction. Whatever that is.
Be inspired tomorrow and have a wonderful tonight.
A la prochaine
SDM
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