To other people, being a chef seems like the coolest job in the world. Don't get me wrong, I love what I do. The simplicity of food in it's raw state, so beautiful in its own right, provides an incredible palate in which to create an edible work of art. To take that "palate" and fuse flavors, colors, textures, aromas............to make someone sit up in their chair when the plate comes to the table, their eyes open wide, pupils dialate as if they're about to make love, that's what it's all about.

But interviewing employees, dealing with sales reps (though I thoroughly enjoy and respect my principle rep from Sysco), equipment warehouses, creating menus, etc., etc. is daunting to say the least. I am an executive chef (in the truest sense of the word), I manage a crew of about 50 employees and rarely ever prepare food anymore. I guess that was the plan all along ( I've "made" it...so to speak). I have a quality of life my peers in restaurants, hotels, and clubs don't have. Being off nights, holidays, and summers provides me with the opportunity to be with my son more.

My son and I went fishing for trout last week and had a great trip. He caught more than me (I love when that happens, 'cause it'll keep him interested in going more often), but often we just hang out and play games on the PS2 or Omaha (he is a prodigy at this game). Big plans involving physical activities run into the reality of my "advanced" age and my artificial knee. Being a father of an 8 year old in my 40's taxes the energy levels somewhat. I really need to get into shape. One of these days.............I am starting to realize that I am running out of "these days." Before long my son will not want to hang with me and I'll be on the outside looking in. I am so dreading the arrival of adolesence. Maybe I'll dodge that bullet, but I seriously doubt it. Oh well
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