Comments on: Plum Jam and More Lessons

By: ewan

ewan — Sun, 18 Oct 2009 22:09:25 +0000

Thanks for the tips. If it helps I am from Vancouver. Last night ad dinner at Bin941, had not been in a while, still good. We like that kind of place but also dig a good greasy spoon. Hope you are doing well.

By: Crust

Crust — Sun, 18 Oct 2009 10:10:17 +0000

I am so sorry it took me so long to get back to you. I’m afraid that I don’t have much in the way of food recommendations. I wish I knew where you were from so I could get a feel as to what you are accustomed to. The only restaurant that I can solidly vouch for in Saskatoon is Sushiro. I think it is stylish and the food is really, genuinely good. For drinks I like pubs, shit holes like Winston’s and the Colonial. I like Lydia’s if there is a band. I’m still in the process of doing more research and dining out in Saskatoon, so I’ll update you with anything that comes to me. I have been away for so long that I too am rediscovering the city.

By: ewan

ewan — Tue, 13 Oct 2009 18:33:32 +0000

Off topic, but my wife will be coming to Saskatoon for three weeks to edit a film and I will be joining her to visit. I am looking for food and booze recommendations while in your lovely city.
I have been there a couple of times 15 years ago to visit my ex who was going to the university there. I only really remember the bar clearing fight in the parking lot of the Texas T. Good times.

Love the site.

Thanks.

By: nicole

nicole — Sat, 10 Oct 2009 00:22:00 +0000

Your food photos keep getting better and better! You are an artiste!!

By: Colleen

Colleen — Wed, 07 Oct 2009 07:24:34 +0000

Following your heart is good advice. Have you ever heard about actors, and how they are pressured to get a hit movie or TV show, and then once they get a hit movie, they can’t do any smaller productions because they are expected to do another hit movie so that they don’t lose momentum, or credibility, or whatever?????? It is just too much for some of them.

You put so much pressure on yourself to learn EVERYTHING NOW. But the thing is, that you will never learn it all. There is just too much to know. That is the great thing about the industry, you can always continue to learn.

I would be interested in what basics you think that you are missing. And whatever they are, then start researching, playing, asking questions, and so forth. Part of learning is enjoying the journey. Your blog can be a part of that journey. If you are too busy worrying that you don’t know enough, or that Joe-Bob knows more than you, you will be missing out on the lessons that are right in front of you.

Once again, I say that you have to take part in the responsibility of your education. Jealousy and frustration undermines that process. Let go of the jealousy and get on with the learning!

I am glad that you realized what was going on, and had the presence of mind to go back and read over things again. Progress!

I am so proud of you. You have come a long way since your first kitchen job. Now, don’t let it go to your head, but allow yourself to think about all you have learned in the last 3.5 years. Maybe try writing it all down…..you’ll see that you have learned a lot! Give yourself a break. Allow yourself to enjoy the journey. And realize that your career will be a constant path of discovery.