Searching- My entry into this alley is as clumsy as the jagged corners which form the cursed labyrinth. Mint green walls- sun bleached, charred- seemingly close in ever more with each cautious step forward. The crisp air of the imminent darkness to come is held a bay by this towering crack in the midddle of … Read more
Has it been to long since last posting? Perhaps. For those who have continued to read- thank you. I am going to continue to post content which, although may not be grammaticaly sound, is straight from the heart of one driven foodie, chef and travel junkie. Add to that the impossibly small and intuitive iPhone … Read more
It’s been over a week on my newest culinary audition. The discipline in these Japanese kitchens I have been working in as of late is unseen outside Nippon. Caution, unease and suspicion. Always expecting but never accepting as my pinkish fleshy sausages manipulates their creations. One flinch, a slip of the digits or a loss … Read more
As I entered the well-lit kitchen I envisioned the impossible standards that each meal must meet. The standards that came from this mixture of fire and ice, 16 hours of hell, 7 days a week under a days sky eternally lit with 3 stars . The walls arched into one another, polished steel arms reminiscent … Read more
I recently had the absolute religious experience of working in one of Tokyo’s only 3 star Michelin restaurants. The epic journey I would face in my short time proved only one thing, I am addicted. More to come.
It’s raining. It’s been raining since 4am when I let my dog out for his espresso free morning glory. The apartment has been invaded with the sweet aromas Tokyo offers when wet. Musky yes yet also vibrant and somewhat addictive. On my patio: a nasal mosaic of earthy basil, Italian parsley and chives. Pungent stalks … Read more
With a single tear I complete a six year journey as I serve my last plate at the Official Residence of the Canadian Embassy. More to follow….
Currently reading “Heat” by Bill Buford. An easy read dotted with the kind of humor only an outsider could see in the kitchen. A fantastic account of a novice’s adventures to becoming a chef in the kitchens of Mario Batali. I would recommend that you pick it up and give it a read. I’ve truly … Read more
I woke up sometime on a crisp spring morning last year and realized I am not 21 anymore. As I have reached the golden age of 27 I made the decision to exit stage left from the embassy in order to continue my professional development and most of all challenging myself as an individual. As … Read more
Sorry for the delay folks. Many changes happening here in Tokyo. More light to shed in the future, stay tuned. For now enjoy these tasty menus…. Vegetarian Sample Menu Marler House Tofu Scented with Yuzu and White Soya Crisp Chives *** Potato and Leek Fondue Fried Shallot Rings Focaccia Crostini *** Salt ‘n’ Pepper Roasted … Read more