Hi, there. I have decided not to rebrand the blog. Figured I should just start there since I left y’all on a cliffhanger. Instead of rebranding the blog, I am instead going to rebrand myself.

Over the last 14 months, I have found myself becoming intolerant of institutional and commercial kitchens. *Spoiler Alert* The kitchen staff is not known for their soft skills, and some bite.

There is nothing like plugging in a pair of AirPods and trimming 150 pounds of Brussels sprouts until your cankles are engorged with the blood of the ancestors.

Just kidding, it sucks. Don’t try it at home.

The absolute truth of being a line cook or non-celebrity Chef is exhaustive and unrewarding.

Did you know that in most food establishments that allow their employees to collect tips, those funds are 80% of that persons paycheck?

Gratuity including on the catering ticket is given to everyone on staff… not just the employees that worked your event.

The last place I was employed put the proverbial nail in a once beloved passion. I find myself seriously turned off looking at all the employment adverts I am currently qualified for. The bottom line is, humans are ungrateful, shady assholes and I no longer wish to participate in feeding them.

Sure, cannabis integration has become mainstream in the culinary world. Boring, a bong still works better.

I am interested in Animal Nutrition. Now starts the struggle to figure out if there is a way to transition. -🍋💋