This is a blog about my life in the kitchen

Food — By Crust on January 16, 2012

I’ve been unable to blog since it has been linked to the website for fear my crybaby stories will be misunderstood by the public. I always like to imagine it is just other cooks reading this as I write, but reality these days is that it is probably mostly diners trying to figure out our hours. If that is who you are look away. This is where I write about the trials and tribulations that I encounter in my life as a cook, and now as a cook who owns and runs a restaurant.

It was a confusing landing, and the fear and loathing is strong here. I definitely feel like a Bambi that has been wobbling around this last month trying to find my footing. I came from big cities back to here and I am trying to make a menu for this time and place, but I have my big city peers in mind as the menu comes together. For the opening I’m also trying to keep it simple and stick to things that I’ve done before, because there is no time or money to test new dishes in the early chaos. There are also the seasons to consider. I told myself that now that I’m in Saskatoon none of my big city peers would even notice what I am doing here, but still posting the menu on the website was one of the single strongest points of anxiety I would ever feel. Since it has been posted I haven’t had time to update it although it has changed a lot over the first month as we work. I imagined everyone I’ve every worked with judging the years old, boring, standard dishes and all the customers here wondering about the limited, obscure menu. Even if none of this was happening the amount that it was happening in my head was incredible. Now that we’ve landed we will spend everyday figuring it out, learning and making it better.


  1. The Other Mom says:

    I think your restaurant and menu are great!!!

  2. Mom says:

    As usual you are WAY too hard on yourself. Trust yourself, you are doing a great job! See you at brunch this weekend. xoxoxoxoxoxoxo

  3. bry guy says:

    This is by far the most well written and honest post you have produced in a while. Your menu will grow and evole as will your abilities as restauranters. By what i have heard here in van you guys are killing it. Stick to your guns and you and kyle will excel!!

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