"Hey daddy what the hell is going on here, are you not going to update the people out there what has been going on for the last year and a half?"

Well it has been a long time, too long, however since then I have changed jobs to find myself in a more friendly, more challenging, more joyfull place to be.  A few seasons have gone by and this past Canada Day little Findley Robin was born.  He is the most incredible little fella and he has made me cherish life so much more than I ever thought possible.  

 

I am so happy to be where I am right now and as I get close to the anniversary of my heading to New York I find myself thinking of James and our tmie together, and how he helped get me through those long days and nights.  I often speak of him in class about the tea business and about those late nights slash early mornings in my kitchen seeing who could make the best julienne while making "something out of nothing".  

 

I look back less now because I have so much more to look forward to, but when I do reflect it is on times like those that I draw my most memeorable experiences to pass along to my students.  To share, to enjoy and to live.  Because we are alive and well, and I want to thank you for that James, as always I love you from the bottom of my heart.

 

And today I want to thank my wife for being who she is and what she represents in my life.  A never ending spirit who brings a smile to my face whenever she walks into the room.  A wonderful mother to our Finabin a great friend to those who trly know her, my best friend. 

 

Happy Birthday Wifey xoxo.

 

 

 

 

Go West

Having spent almost three full west coast seasons searching for a space, a place where I will fit in, a place where I can grow and feel my skills are being appreciated and utilized.  We love the outdoors and being so close to the ocean.

I tried C and found people to be very nice and saw some amazing plates.  It was here that I had glimpses of the "Heat" that I longed for.  Cooks who took pride in what they were doing and showed heaps of respect.  It was after all one of top chefs in the city and best places to eat with a view rivaled by few.  However free work gets old after a while, the staff are reluctant to give too much because you are not going to be around for long, nobody  is giving up their job to you kind of thing.

Lucky for me I landed at AI (The Arts Institute of Vancouver), as a chef instructor in the a la Carte kitchen.  What a great place to be, teaching the young and talented chefs of tomorrow.  I really enjoy their youthful enthusiasm and feed off the energy that they bring to class each day.

There has been plenty going on while Slybacon in the Kitchen has been napping.  Family, and hoping for miracles.  Little sweet Phoebe, the fighter, champion of her class, making history, super Phoebe watch her go go go.   While some of us are fed up with this or that,  take time to think of those less fortunate and while you are there wish for little Phoebe to grow, grow and go Phoebe go!

Bueno, Pipa New York

Let's C what happens next

January 25, 2011
Oh dear it has been far too long ago than i wrote you, what happens when you are living, living life in the west.  Since New York there has been Ottawa for the holidays and I still need to pour through the ABC days and update you.  Today I start a new Stage at C.  One of the most recognized places in Canada.  I soon will be teaching again if all goes as planned.  I should know when I can shadow a few classes at the Arts Institute on Granville with the goal of attaining a job.  So it is a very exciting day today looking forward to doing my best.  A bit excited about seeing the skills of the people out here and how the react to me. 

To my loving wife

December 7th, 2010

187th Street Jamaica
I'm on the F train
Forest Hills station
On my way
Downtown 6 line
Union Square
I am here
I didn't ever think
I would
Make it in New York

I know I am sure
Of making the right
Choices today
Do I look the part?
Next stop ABC Kitchen

And all I can do
Is think of you
And how you
Got me ready
For this day

I am so lucky to be where I am
I have no fear
Grin from
Ear to ear
Who is this guy anyway?
All dressed in black
Standing tall
Ready for attack

Informed but gently
Stirred
I wait patiently
At the door
30 E 19th
Park & Broadway
Manhattan here I come

You think I have
What it takes?
Just watch me now
I'll show them
What this kid
Is made of

And all I can say
Is I love you so much
I'm holding on
For both of us
Holding on to
Something so real
I can't describe
Just how I feel

You are the Rock
And I will Roll
Today has given
Me this chance
And I want to
Thank you
From the bottom
Of my heart

Working my ass off

Oh my GOD, if i had a moment or two I would go further into detail at this time.  I am on my way to the subway to get to work. I am having the most amazing time and miss many things from back home.  Most of all I miss my family and my wonderfully beautiful and fantastic wife.  I will go into detail i promise i have taken in so much information i can hardly sleep because my dreams are keeping me awake constantly. It is very crazy here, the pace is unrelenting, the cooks feel like rock stars and the crew works very hard under cramped stations. the heat is insane, the running, the constant tasting and adjusting of flavors and textures is a reminder of what it takes to stay on top.

More soon i promise

SB