Chef Kevin At Home
July 4th, 2009 by chefkevinHi There!
This poor old blog of mine is a bit dusty. Haven’t been in here for a while to clean up the place 
Far too busy these days keeping up with my weekly cooking classes, recipes to assemble for these classes, some catering to get ready for this summer, a coconut business/website to run (with my wife’s help thankfully), our country band back on the road again (YeeHaw!), and everything else that has to be done. No… I’m not whining… just explaining my absence… yet again…
Anyway… I had to take a few minutes and let you know what’s been going on around here. Life has been busy, and as a result of our hard work many folks around here are covered in coconut… literally. Coconut oil has amazing nutritional and healing properties that are too valuable to ignore. Rather than go on about them, you can go here for information
I’ve been busy with some demos on the coconut side as well, and there are some mighty fine recipes on our coconut site that people have really flipped over. Have a look and let me know what you think.
Our cooking classes at Sobey’s are going through an evolution, you might say. The company is changing direction a bit and focusing more directly on specific topics and food items, which makes for a more educational, rather than simply recreational, format. I agree with this direction, and am creating extra info pages to go with most of the new classes, along with the recipes I put together, that is.
The price is also going up quite a bit, but it’s been too low for too long. Considering that food costs never go down something had to be done on that, and there’s not many places you can go for a two hour session of food entertainment at $15.00.
We’ll see how the classes evolve over the next little while and I’ll let you know what develops on that. There have been a lot (and I mean a lot) of comments on the changes from concerned folks, which is natural considering many are long-time attendees going back years in many cases. We’re like family in my classes, and I enjoy everyone’s company each week, as apparently they do mine Don’t want to see that evaporate so I’ll try to see that everyone is appeased… a full-time job…
Don’t have too much time right now, so I’ll sign off for “a while”. I just wanted to get you up to date on things in the life of a “Chef on the Road”.
‘Til I get back at it here…
Yours in Food & Friendship,
Chef Kevin
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