Okay, so it has been a while, but I am committing to posting more often now that I have a new job. It is a sweet gig I have to say. There aren't many chef's out there who work bankers' hours, and I am one of the lucky few. Yes I did just call myself a chef, as a matter of fact a sous-chef. If you are wondering what sous-chef means, it is the one under the chef. You may be wondering what happened with the place in Boulder That I was working at, long story short, the Chef de Cuisine left to take an executive chef position where we are both working at. After getting there, I was promoted and I really didn't feel that I had what it took to the top guy there, and I had a hard time getting the staff to prioritize their jobs before specials, and my boss has taught all he could. So I too the position with my old Chef de Cuisine and I've been there about a month now.
Now that it is summer we've had a few changes at home, my brother in law has moved in with us. I love it because he helps around the yard, it's an other person around and it's helping My Wife and I how to be better spouses to one another. And for exciting news: My Wife and I are expecting our first child, so I'm sure we'll have lots to say about that as well.
