Yes ...I'm back...back again...tell a friend

OK. So i took a job in St. Pete. Its an hour drive but thats ok cuz i got rid of my full size chevy silverado (with 20" wheels and plasma and dvd screen) and got a 2008 Scion XB (yes the toaster lookin car).

I am the new executive chef at Pacific Wave, a Pacific rim restaurant (Asian fusion). This is right up my alley, with being half Asian and all (so I AM Asian Fusion!!!!) The previous executive chef has stepped down to become the highest paid prep cook in the world. He is resisting the change that is forth coming. THIS FREAKIN' MENU HAS NOT BEEN CHANGED IN SIX FUCKIN YEARS!!!!!!! And he wants to tell me not to change the entire menu????? Bitch PLEASE!!!! Ok you were man enough to know you couldnt do it and had to much on your plate but don't fuckin tell me to keep stuff on the menu that has been sitting there for 6 years.
CHANGE happens and needs to happen. EVOLUTION.

Also, current relationship has ended after 4 or 5 years. Its weird cuz she is in the business, (front of the house) and we talk shop and i can bounce ideas off of her since she is somewhat of a foodie. I am quite smitten with another (TS) and i hope all will work out for all parties involved. I will hope to remain friends with her and hope she will be successful in all her endeavors. Change happens.

been a bit

Well...hello.

Where have I been? Been to Myrtle Beach and hated it the hotel was way too corporate...just not me. Did the corporate dining thing fer a bit. Hours and days off were sweet. BUT.....not the food i want to do. So..i got injured and popped a bone on my wrist.Did physical therapy and when i was cleared to return the company pulled out of Florida and left me high and dry. So I did some events here and there most notable was the Epcot Food and Wine Festival. That was a great experience and made some new friends.

I am currently about to start a new gig in St. Pete an Asian Fusion restaurant named Pacific Wave. I will come in and redo the menu and the style of service, re train the cooks that are there and willing to stay. Big things for this place. The most refreshing thing is that the owner is a nice guy who understands that the place needs a talented chef like moi. (insert shameless plug here) I will do events and hope that we can redo the kitchen soon so i can make room for a chef's table and an open kitchen. I will keep you posted on the whats happening.