Strangely enough...I havn't been posting lately.  I guess having so much on the mind just been bogging me.  The decision is made....staying in Texas for the time being.  Although I"m sure the decision can be changed instantly if a good offer is on the table.  So keep your fingers crossed.

 

Anyway...I had an opportunity to cook for and meet the father of Louisiana Cuisine, Chef John Folse.  It was one of those VIP dinner which was by far the best we've done so far.  It literally blew the guests away.  In fact, they were floored by the dining experience.  During the finale, Chef introduced his crew and surprisingly call me a Sous Chef.  So I was staying actuallly meant something.  I was speechless and proud at the same time.  We finished the night with two bottle of wine, Krug Pinot Noir and Beringers Cabernet Saugvivnon.  It was definitely the highlight of my current career. 

 

Look for my posting of the menu soon!