Still at it.
So much for new year resolutions. I was going to try to write every week, and the month just flew by. I do remember in my last blog I talked about taking dinner to a neigbhor. I hope you took the challange. It was great for me. I was surprized at the response. The first family looked shocked and asked why them. I just said I was cooking dinner and they popped into my head. They were so pleased. The second family was so funny. She was so shocked, she actually gave me a great big hug, explaining that she was so busy and now she didn't have to cook dinner. What a great experience. I will do it again, when I have a moment to cook at home.
I just filled up the calendar with classes, weekend seminars. I am so excited to have them. If you are looking for a getaway, this is the perfect one. Filled with fun, food, and learning, you will love the time spent at my training Center in Mesa.
TIme is at a premium now with me working full time as Excutive Chef for Bosch, Thermador, and Gaugganae. It is wonderful, but now I really have to be picky about how I spend my time. I have changed the seminars to start on Thursday night, starting with a dinner experience and going tu late Saturday afternoon. I think the new format will be better.
Have a great food filled day. I promise to blog before the week is out. There is so much to tell. Chef Brad
gr8 news, fun, keep up the good work, Have learned a lot and am using all the grains mentioned in your recipe books. Last time I either killed the yeast or used too much wheat bran? Bread, after baking is only 1 1/2" tall. It raised to about 3/4 from top when put in oven. Any ideas? Thanks
