Well it's that time of year again...
2019 will be my 20th season at BRL - 26th season overall on the Bulkley. Besides the aches and pains, working anywhere for 20 years is proof you're getting old. Also proof you found a place and people you can call family and home.
Even though for the last 10 years I've been primarily the chef, I have received a hall pass for good behavior from the people upstairs that enables me to guide from time to time. This year is no different, I'm hoping to steal a few more cameo appearances from Whitey, providing I'm well behaved.
People ask me which I prefer guiding or being the chef? That's a tough question to answer. Both are similar in a lot of ways, both need imagination, creativity, patience confidence, knowledge and skill. Most importantly, both are a craft that you never stop learning. So the answer is I love them equally. Having said that I am happy to have the opportunity to do both.
Cheers to all of you!