The Long and the Short of It
As one may be able to tell from the publications I have to this point in my un-illustrious career as a writer/author, you know-a guy with a pen and some words is really the way it started out truthfully....
There seems to be this theme of recovery, perhaps a bit heavy on recovery, but heh, essentially that has been my main focus for some years now.
Do not misunderstand, there are many more things about my life other than recovery that others may find a tad interesting- I sure do.
When one has cherished the bottle for so very many years, when the decision is made to finally stop after a thirty, well at least a twenty-five year full-on all-consuming addiction to the spirits if you will- one tends to focus for some time on that recovery process. No Doubt.
Having said that, yes I have published two books on the subject, there is a third in the works. But. I believe at this point that is indeed where the recovery books will end. This of course does not mean there will not be others that have a basis in the recovery process, it is a part of my life and as a non-fiction writer solely at this juncture, one would have to put two and two together and come up with eleven, no? Yet I digress...
I am also a Red Seal Chef and have been since I graduated from the Culinary Arts Program at both Vancouver Community College and the British Columbia Institute of Technology in the year of our Lord-1991. Yes I am getting up there in age. Within this part of my career, I have seen and done many a thing all within the realm of the hospitality industry, The range is ridiculous really, from restaurants-oh so many restaurants....to hotels and resorts, the vast amount of catering both through companies and privately, then there are the schools and the institutional cooking over the span of my career. While this all started out as an apprenticeship it morphed into management, supervisory roles of all different descriptions both in and out of the industry-generally though somehow connected to hospitality.
The amount of people I have encountered, some famous, some well known, others infamous yet still well known- it does begin to range into stupidity in its complexity. Yet still here I am working in kitchens and now writing books.
As one could imagine there will eventually be cookbooks on offer without a doubt. My problem with that is the measurement end of things. Seeing as how I am a professional at this little endeavor of more than thirty years-rarely do I use recipes. Most of the jobs I have had have dealt with sheer volume, therefore with the experience I have I quite simply just know what the ingredients are and dependent upon the volume, how much too use. In a cookbook people are of course looking for amounts, usually for less than ten mostly four to six. This will of course be some work for me to convert things from my head to paper. As I stated I rarely use recipes, simply my knowledge of all things food. But hey, should you need a recipe for freakin' anything under the sun, let me know and I'll see what I can do...
There seems to be this theme of recovery, perhaps a bit heavy on recovery, but heh, essentially that has been my main focus for some years now.
Do not misunderstand, there are many more things about my life other than recovery that others may find a tad interesting- I sure do.
When one has cherished the bottle for so very many years, when the decision is made to finally stop after a thirty, well at least a twenty-five year full-on all-consuming addiction to the spirits if you will- one tends to focus for some time on that recovery process. No Doubt.
Having said that, yes I have published two books on the subject, there is a third in the works. But. I believe at this point that is indeed where the recovery books will end. This of course does not mean there will not be others that have a basis in the recovery process, it is a part of my life and as a non-fiction writer solely at this juncture, one would have to put two and two together and come up with eleven, no? Yet I digress...
I am also a Red Seal Chef and have been since I graduated from the Culinary Arts Program at both Vancouver Community College and the British Columbia Institute of Technology in the year of our Lord-1991. Yes I am getting up there in age. Within this part of my career, I have seen and done many a thing all within the realm of the hospitality industry, The range is ridiculous really, from restaurants-oh so many restaurants....to hotels and resorts, the vast amount of catering both through companies and privately, then there are the schools and the institutional cooking over the span of my career. While this all started out as an apprenticeship it morphed into management, supervisory roles of all different descriptions both in and out of the industry-generally though somehow connected to hospitality.
The amount of people I have encountered, some famous, some well known, others infamous yet still well known- it does begin to range into stupidity in its complexity. Yet still here I am working in kitchens and now writing books.
As one could imagine there will eventually be cookbooks on offer without a doubt. My problem with that is the measurement end of things. Seeing as how I am a professional at this little endeavor of more than thirty years-rarely do I use recipes. Most of the jobs I have had have dealt with sheer volume, therefore with the experience I have I quite simply just know what the ingredients are and dependent upon the volume, how much too use. In a cookbook people are of course looking for amounts, usually for less than ten mostly four to six. This will of course be some work for me to convert things from my head to paper. As I stated I rarely use recipes, simply my knowledge of all things food. But hey, should you need a recipe for freakin' anything under the sun, let me know and I'll see what I can do...