Struggles with Past Lives (file under its all a trip)

Yesterday was a GREAT day off. I spent the morning writing a blog post or two and then rollerbladed about 30 to 40 kilometers and it felt great. I am absolutely loving having my blades back. It is such great exercise and a great method of transportation.

I also spent some of the morning doing some menu planning and special design. I am doing that again today. Moreover, I got another question about a dinner party for two from my friend Canadian Foodie Girl which I will post at some point today. She emailed me on facebook but any of you can email me at askachefintraining@gmail.com

I also got to see my father yesterday. Something which has happened pretty infrequently over the past couple of years because of the amount of time that I work. Which as you all know is quite a bit. We started off amicably enough but then it degenerated, for some reason, I am yet to figure out, into a typical family struggle. We all have them. I’m sorry it happened because the more I get older the more I realize that there is no need for the struggle. Measured dialogue and thoughtful responses can always overcome any issue.

But like everything else in my life I have come to realize that I can fixate on the issue or treat it as an isolated incident. I’d rather focus on the positive in life. Especially that I have started to act as a more responsible and mature adult. Aghast, I never wanted to be an adult, always more of the Peter Pan type if you know what I mean. I is what I is as the old expression goes.

Also, the other day, I took some pictures on the way to work so that you all could experience the same beautiful vista that I get on the way to work and back. I hope to take pictures of the kitchen tomorrow when I’m back at work. That reminded me to send Executive Chef an email to ask him which I just did.

So without further ado, my morning and afternoon vistas, for your enjoyment. I absolutely love going to work so early in the morning. The city is not yet alive in the way it will be in two short hours. I use to think that I was a night owl, but now I am wondering, is it possible to be an all day everyday person?




I will be writing a few more posts today. Martin Luther King Jr. once said, with regard to the Vietnam War (and Mos Def then did a song about it); “We must move past indecision to action. Now let us begin. Now let us rededicate ourselves to the long and bitter, but beautiful struggle for a new world. This is the calling of the sons of God, and our brothers wait eagerly for our response.”

Are you dreaming big and inspired?

A la prochaine

SDM

Ask a Chef in Training (file under New Question)

Hello all. I apologize for my inability to write for the last little while. Lots going on and there are only 24 hours in a day. Though I wish I could figure out a way to have more, just not reality, not yet anyway.

I’ve had three questions at www.askachefintrianing.blogspot.com and I’ve done my best to answer them well. If you have any questions please send me an email at askachefintraining@gmail.com, I will do my best to answer them swiftly and appropriately, to the best of my abilities.

Are you dreaming big and inspired?

A la prochaine

SDM

My First Question at http://www.askachefintraining.blogspot.com

So I’ve had a few comments and a question already at my new blog shown above. Very exciting.

I encourage any and all of you that have any food questions under the sun to send me an email at askachefintraining@gmail.com and I will do my best to answer your question, give you appropriate resources and do so as quickly as I can.

Moreover, I would again like to thank my friend L, for reminding me, why I love what I do and for revealing to me a new and exciting way to grow as a culinary monster.

Robert Louis Stevenson once wrote; “If a man loves the labour of his trade, apart from any question of success or fame, the gods have called him.”

Are you dreaming big and inspired?

A la prochaine

SDM

An Announcement (file under Purpose, Meaning & Fun to boot)

“Friends, Romans, countrymen, lend me your ears…” No, no, no, that won’t do. Anyone who has read the blog recently knows that I have been helping my friend L design and prepare a delicious anniversary feast for her man and herself. Through out the process I was thinking that there are probably a lot of people out there who have culinary questions. What’s more is that I realized is that by my helping those people with those questions I would in fact be improving my own culinary knowledge, skill and technique. And thus, http://www.askachefintraining.blogspot.com was born.

The purpose of the blog is going to be just that. To ask any and all culinary questions of a chef in training. I will do my best to answer your questions and concerns as well as give you a wealth of resources to aid you in all things culinary that have been plaguing your minds or you just want to know.

Any question is open. I will do my best to answer them quickly and effectively.

I am excited and I hope you are too. There are no stupid questions only stupid answers. I look forward to answering any questions you may have.

Owen Arthur once said; “Often, we are too slow to recognize how much and in what ways we can assist each other through sharing such expertise and knowledge.”

And here I am…

Are you dreaming bug and inspired?

A la prochaine

SDM