Black Hat

“My Deepest Passion”, is just three cuisines away For over forty years, cooking in a restaurant, my forte I can do an “Ice Carving” of a swan landing in a lake I can start from scratch and build a five tier Wedding Cake I’ve used exotic spices, from a hundred different lands Pick fresh produce from a garden, I’ve never opened cans I have Saffron flown in from India at $180 a gram Escargots from Niece, France; where I also order lamb With whisk in hand; a frying pan, a little wine and roux I don’t believe there’s a creamy sauce; I don’t know how to do I love to teach my students the beauty of Culinary Artistry At Graduation they start their careers and take a part of me Three cuisines, to master, to become a “Black Hat Chef” But ill health is telling me I don’t have a lot of time left From a short order cook to a teacher of the Culinary Art I Live my dream, a dream that is deep within my HEART As Executive Chef of a five star resort for the past eleven years “My Deepest Passion” has kept me going as my retirement nears Three more cuisines and I become “Black Hat Chef” number eight The third in the U.S.A. a life long dream come true; if that should be my Fate Inspired by Amy Green’s Contest “ My Deepest Passion “ Dedicated to my number One Student Kenny Potter my Protege