I have been running two restaurants for almost 6 months now. Being executive chef and owner to two takes up a lot of time, and it is important for me to take my off days off to maintain some sort of balance with work days that are more than 12 hours straight. That has always been a mantra of mine, “I want to be the best chef I can be while still maintaining balance in my life.”
That being said creating dishes, doing tests and making menus doesn’t leave much time to actually cook for people and that is what I miss. I would like to find an outlet where I could directly cook for 12 covers a night. In this fantasy the room would be perfect, the plates, flatware and glassware all perfect, everything held to an impossible standard just for 12 people.
THAT being said, I am still a young and learning chef and I have many years to get to that point in my career and put Saskatoon or Saskatchewan on the map.