Gold Medal Plates = refinement

I recently helped my good friend, Chef James Kyle, compete in the local Gold Medal Plates competition. As usual it was an excellent and humbling learning experience. As most of you know I am a race…

Source: Gold Medal Plates = refinement


Gold Medal Plates = refinement

I recently helped my good friend, Chef James Kyle, compete in the local Gold Medal Plates competition. As usual it was an excellent and humbling learning experience. As most of you know I am a race fan and car afficionado, and the forthcoming blog is my Gold medal plates learning experience in a car/Chef analogy.

A friend (Kyla K.) one time while we were interviewing people together asked the applicant if they were a vehicle what would they be and why. I used that many times after and used to refer to myself as a Jeep Grand Cherokee, hard working, reliable, can do some things many can’t, can cook pretty damn good. In recent years I have thought of myself as a Ford GT or Corvette Z06,  a North American supercar, a little more rare, just as fast and as great handling as the Ferrari’s and McLarens, but different and with a few quirks, yet still a very, very good supercar.

After the competition, judging and analyzing competitors plates I recognized that what our plate lacked was refinement, which is exactly what the Ford GT lacks compared to Ferrari 488, Porsche 911 and Mclaren 650S. We had the flavors/flavor profile, but our plating needed refinement and components. No problem, I am not too old to learn.

So today I decided to start working on that…. exactly 4 days after competition I was back in learning mode. I looked back at a soup I made a few months ago which was pretty good, visually appealing and chose to spend the day refining it. It came out much better, more visually appealing and more flavorful. It had a better flavor combination and was a fun soup to plate. However, looking at it now I can already see where more improvement can happen. “Continued Refinement.”

So as I move forward I will be on this quest of “continued refinement” and learning to make myself, my food, my presentation better as a Chef and person.

Ask yourself what kind of vehicle are you and what do you want to be?

I want to be a Bugatti or Koeningsegg, we will see where I end up.

#BeardedChefyxe #Chef #MyGMP

Love, Honor, Respect and Choices

Hello! it’s been a while, but here I am.

After several conversations (educational and philosophical) recently with some new people I met, co-workers, some people older than me including my father, and my 17 year old son I have decided to write a new blog on my philosophy on Love, Honor, Respect and how we should base our choices and decisions based on these three moral/values/aspects.

Any choice/decision made while removing one or more of these aspects will most often result in a wrong/bad choice/decision.

None of us are perfect and we have all at one time or another made a wrong choice or decision. When I look back on my wrong/bad choices as best as I can tell they all had one of these morals removed from the equation.

Love unconditionally! This does not mean we have to like every one of everyone else’s choices, but Love them anyway.

Honor the past, present and future and all those in it. Honor the past by learning what worked and what didn’t, right and wrong, while building a future. Honor the present(peers) by doing your part building your future.  Honor the future by using your talents to the best of your ability to make a better future for the future(our children and theirs and so on).

Honor others difficulties with Love, honor others successes with respect(and Love).

If you honor all properly you should gain a wealth of knowledge and have a significantly better ability to Love and respect.

Respect all. Respect your elders for the time and knowledge they have to teach(past), and what they have done. Anything anyone has ever done is a potential learning experience. Learning about the past will also give you an advantage with the present and future. Respect your peers as they learn and grow along side of you, understanding yours and their mistakes as learning opportunities for you and them(present). Respect the young for what they have yet to learn and teach(future).

Honoring and respecting others properly will more often than not result in Loving unconditionally (while also having a much better understanding).

Love yourself, Respect yourself, Honor yourself.

Allow yourself to make wrong choices and learn form them. Translate that to a larger scale.

Hope everyone does the same….

Respect can be a posteriori, while honor and Love can be s priori.

Till next time…. #SoupPhilosophy InstagramCapture_7bea8ce6-18f8-408a-9558-19872a62ebfd


What is happening to Courtesy and Chivalry.

I have not written a blog in a while, not a lot of energy, damn Crohn’s(I’m ok). so this may also be a little random. However the subject of courtesy and chivalry must be touched upon. Especially after my interesting visit to the blood clinic the other week.  So, I am going to play some Ben Harper, Live From Mars, type on this thing and see what happens.

First of all, I needed to get some bloodwork done for a new family doctor, so i figured I would go first thing the next morning.  Haha, well it opened at 7am and I was there  very shortly after and there were only 3 chairs left already. I could not believe that many people would beat me there that early. That being said, and with all respect, all but one person was a senior, which did make sense to me, I just did not expect it. So anyway I get up to the counter and there is an ipad on the counter and they take my name, I take a seat. Soon after, on the screen in the waiting room, my name pops up with an approximate waiting time of 42 minutes. I thought, in succession, Wow, crap and Oh well.  I pulled out my new Lumia Windows phone(which is another story) to spend the next 42 minutes trying to figure it out.  Of course, after only a few seconds, I have an uncomfortable feeling and look up, the only two people on their phones are me and the other, shall I say, non senior. I smile inwardly and respectfully put my phone away. I began to listen and watch general interactions, noticeably the courtesy and chivalry between the elderly gentleman and women, and, of course the weather. Now don’t get me wrong, my parents and grandparents taught me quite a lot on those subjects, that doesn’t mean I am always perfect at acting on it all the time. One of the lessons I learned that day.  An elderly lady came in the door and there was still one chair left open on the far side from the door where I was, but this elderly gentleman closer to the door and entrance got up, offered his chair as it was closer for her. It was so genuine. The gentleman who came in after and was sure to ask more than once if anyone was sitting in the open chair, so as not to take someones seat and almost immediately gave it up to next man who came in after. just because. I was taken aback. I felt a little ashamed when I noticed that I tend to me more chivalrous and courteous depending on my surroundings and realizing that is not right. That is quite a challenge. On a lighter note, sitting there for those 42 minutes(and that is pretty close) was almost like a live version of John Gormley and the Farmers Almanac. pretty interesting once I chose to engage. I’m sure my time was much better spent with my phone in my pocket.

I believe I saw more courtesy to one another, respect and chivalry(or higher ratio per person in specific area) in that short amount of time than I do in any given day. Sorry people, we have work to do in these areas!  It’s not often you are in a room where the majority are like that, it is a great experience. It’s time do be better and teach more respect, courtesy and chivalry, at home, at school and at work.

Well, we are past Easter(one of my favorite holidays) and headed for spring in the Prairies, my least favorite season. But I do like the warmer weather for sure. I would like to go from snow to green in Saskatchewan, skip the melting, muddy, dirty, dusty, part. And I would like to see green grass as soon as the snow goes, haha. Over Easter weekend I visited Prairieland Park and the Draggin’s Car Show, it was as always, fantastic. Great cars, new, old, stock cars, drag cars, excellent. Went to an archery shoot in my hometown and had a visit with a friend I had not seen in many years. Oh I also won 2 tickets to the Marilyn Manson concert, I enjoyed that much much more than expected,  went with a good friend and rocked it out old school, hahahaha.  The lesson learned there for me was simply enjoy family and friends when you can.

That reminds me, Sasktel Jazz festival at the end of June, Yaya!

This new phone…. Nokia Lumia 830, windows, very nice. Of course, I have stubbornly used a budget phone of one kind or another since I had one of the first Blackberry’s, which was an interesting experience. So, much of the “real” smartphone uses and even apps are new to me, plus I am just in time for the Cortana update in Canada. Cool. This phone has a Nokia Lumia camera, 16MP, its really, really good, and I like taking pictures.  So far Cortana is pretty fun to use and useful. I like using the remind me function with places. Cortana has many other functions as well, it makes finding directions very easy, and the drive time it very accurate. Windows has an incredible Health and Fitness app built in, with cardio, diet tracker, step counter, tailored Fitness programs and workouts, yoga, a nutrition section, a medical history and lookup section, and much much more, very interactive and easy to use. Going to set it up for my Crohns with my medical, work, yoga, diet etc. see what happens. I’d go on but would begin to sound like an ad for Windows phones, haha. It is freakin awesome.

In the next few weeks I will be writing out recipes for all my soups and features, not sure how I am going so share them all yet, some on here for sure, maybe some on my facebook page, some via Instagram. and eventually hopefully do something for Crohn’s and Colitis Foundation.  Cookbook?

Have a fantastic day!! and STAY AWESOME!!!!!

Prairie Chef Trying to write recipes.

It turns out several of my ideas require recipes, mine and others.  Any recipes I have are already that, recipes, and I have “quite a few” recipes of my own.  However, I don’t have recipes for most of my soups, and those are the ones I need the most. So now I have started a project of making soups and writing recipes for them. The problem is, I keep making different soups and forgetting to write the recipes.  On top of that, I don’t use normal measuring devices, I use “whatever spoon is handy,” so keeping up with the measurements while also setting up the line for lunch, prepping a special for the day, and cooking breakfast orders for the restaurant.  I sit down after lunch and certainly can’t be exact, and dangit, back to square one with that soup, and I don’t repeat soups very often. This may be a long project.

I also want to keep track of all the ingredients/recipes for all the specials/features I make every day, and that won’t be easy either.  I make lunch features for a pub and steakhouse 5 days a week and sometimes I make specific items, but often I do what I like to do, create something with the ingredients on hand. Luckily I work in a kitchen with a pretty decent variety of ingredients and an ability to order/get most ingredients needed if used profitably.

I may have to do it old school and get a few small coil pocketbooks like when I was a young apprentice and had one in my pocket at all times to write everything down, lol. Oh boy, here I go!

So, stay tuned as I will be sharing a few as I actually get them done, all of them eventually.  This should be fun.

My Favorite Saskatchewan Pickeral

On another note, i was thinking about fish today, and all I really want to say is that of all the Pickeral I have made and tried my favorite is still the same way my Dad made most of our fresh caught fish when I was young. Both my grandparents had cabins at different lakes, Candle Lake, Wakaw Lake, and Clarke Lake Lodge, of course not all at same time. Plus we did a lot of camping and fishing. Ya, I feel blessed for those times.

Dry the fillet, dredge with flour, fry in a pan with butter, salt and pepper,(I would use white pepper due to my Crohn’s) finished with fresh squeezed lemon. I’m sure at different times other seasonings made there way into the pan, seasoning salt, beer, who knows, lol. but the point is to this day, after 20+ years of being a chef, that is still my favorite way to eat any freshwater fish(Pickeral and perch are my fave). Other ways are fun to try and play with, I have enjoyed adding dill of course, and Lemon Pepper when I was able, but….

I was very fortunate to have grown up in Saskatchewan!!!

Me, Ideas, and Crohn’s

I would like to be able to remember everything I think of when I need to remember it. I need a device to record my brain so I can play it back when needed. Oh NO, that’s a bad idea!!!

While making another batch of Dill Pickle soup yesterday I had a couple of ideas of how I would like to make the soup differently next week, not necessarily to make it better in this case, just different. (Stay tuned to my facebook page for where, when and the results of this experiment)

Ideas flow pretty freely out of my mind, which I am thankful for most of the time, sometimes it is just a big pain in the ass(ideas bigger than I am capable of right now). This past weekend I wrote an entire draft for a business plan/idea, outlined ideas for two more future projects(which have all been expanded on since), and came up with logistics/production/promotion/marketing ideas for previous ideas. A lot of the time one of the most difficult things to do is shut my mind off or at least slow it down. (Well, I suppose I do know how but…)  So, here I sit with notes upon notes, just loose on whatever was handy at the time (mostly printer/till tape) stuffed in a manila envelope, or written down in the numerous coil notebooks I have with notes and ideas waiting for me to win the lottery, which probably won’t happen until I buy a ticket. Someday someone will go through my notes and think I’m a nut, haha. That’s ok.

One idea I had many years ago was to make fresh soups and sell/deliver to restaurants around the city or province. It was, to me, a great idea that never came to fruition.  I went a different direction in my life at the time but the idea never died within me. I have recently been thinking about developing my own line/lines of soups just for fun.  Lots of fun. HeHe,I just jotted down 9 different ideas for lines of soup.

While thinking about all of this, I realize how much the idea, and myself have changed. It has gone from just me making pails of soup and trying to sell it to developing and formulating a semi-reasonable business plan with actual costs and numbers. Again, I am thankful. If I could just figure out a way to turn all my ideas into reality. Sometimes I would like to be Q from James Bond, except with business and food ideas.  Just create, develop, and have fun.

There is a reason I get all these ideas.

Now, while I am a Chef I also have Crohn’s disease(27 years now), and I do not like to admit any weakness. I have, for the most part hidden or not talked about it out of pride. The first 4 years were very, very rough with lots of time in the hospital. Once I had surgery and got out of the house and working I did not talk about it much, mostly tried to hide it from people so as not to be seen as different, weak or sick(pride). Recently I have had a tough go of it and now that I’m older, I am not hiding it(letting my pride go), suffering any more than I have to, and really just being honest with myself and those around me as to who I am and how I feel. Of course, allowing myself to accept when I am hurting and spending more time at home attempting to heal gives me more time to think of ideas, concepts, plans and opinions. It also allows me plenty of time to reflect on past choices, time to read, learn, meditate, play video games(yes, at my age I still play video games). Some of this is healthy, some not so much, but any time I can divert my mind from the pain and/or discomfort is good to me. I may come across as selfish or like I don’t care or not listening at times, but at times it’s absolutely all I can do to stand semi-straight and attempt to smile. There I said it, and I am not looking for sympathy, just an open understanding. One of the future project ideas involves embracing and raising awareness for Crohn’s and Colitis.

Sometimes it’s just putting the idea to paper and seeing what happens! I have faith that if I have enough of them a good one has to come out sometime.

This blog is an example, it just started with putting ideas to paper, then it began to develop into something that is good for me. I find writing therapeutic, destressing(I know, not a word), i enjoy it, I learn from it, and writing is something i have wanted to do for a long time. My idea of what and how I wanted to write needed time to develop into something manageable for me, so that I would enjoy it. I always thought that to write I need to have a best selling book idea, now I don’t care, I just want to write. This blog itself has become a tool for my health, so thank you very much if you happen to read my ramblings.

I suppose there are a few easy and harder lessons in this blog that I have had to learn over the year.

Don’t wait to do the things you have passion for(if they are good for you). It will be better for you and anyone you come in contact with afterwards.

Till next time….Love life!

For any thoughts, questions about cooking, Crohn’s or awareness, or anything at all please feel free to comment here or see my Facebook page, BeardedChefyxe.

Kitchens are an interesting place

The BeardedChef’s perspective…

I have spent many years in the culinary industry in Saskatchewan, working along side award winning chefs to running small town diners. I have spent time in hotels with a full restaurant and every banquet room full, with all available staff running in every direction, I have also spent many a night with few customers if any.  The highs and the lows are similar in every kitchen, the experiences similar in every kitchen. It still all comes down to what you put into it, and being open minded enough to maximize the learning experience in every kitchen( from pace to people to budgets to creativity, etc.) The rewards can be similar, hey, making people happy with good food transcends all kitchens!  The lows are also similar, “in the weeds” is “in the weeds” no matter where you are. hehe. Working in a kitchen is almost its own culture, which is also slowly being lost or pushed out by bigger restaurant corporations, based on my experience anyway.

Most of the kitchens I have worked in have some sort of heirarchy, with a Chef/Kitchen Manager and any number of cooks, dishwashers, servers, bartenders. This blog is in no way saying one is more important than the other, I just can’t talk about areas I know less about.  My experiences in kitchens across this province has blessed me with the opportunity to work with extremely diverse types of people from multiple backgrounds in different political and cultural times and changes. It has been very interesting in that regard for sure. Now the people and experiences in these kitchens over the years would make some people cringe I’m sure, and I will share some of those along the way in other blogs, just because they are crazy and some of that stuff just doesn’t happen anymore. A Saskatchewan Kitchen Confidential! Certainly what makes kitchens interesting are the people that work in them, so, just a little of my very general thoughts/insight into these characters I call colleagues/peers.

Side note; I am a big Don Cherry fan (watching Hockey Night in Canada right now, hehe) Yes! leave fighting in Hockey!!!

Chef’s can be an interesting breed(can I say that?) that’s for sure. To be a successful chef you need to be passionate, driven, creative, talented, willing, able, mentally quick, strong willed, a leader, and so much more. That being said, Chef’s can also be, egotistical and prideful, even downright mean. I believe my pride and ego at times made me better at what I did( drove me to do things I refused to succumb to) I don’t like to lose. Most successful Chef’s I know can be hard and soft, kind and firm, open minded but decisive, they have worked their way through the positions in the kitchen, so also have an understanding for those in that position now, but also know what it takes to get the job done. Being a chef requires dealing with your employees, servers, managers, salesmen, and balancing everyone’s schedule while all the while unsuccessfully attempting to manipulate your own. While my personal experiences are my own, I believe Chef’s do not get the respect they deserve as far as a being a trade anyway.  Chef’s come from all walks of life, I know Chef’s who were teachers, business owners, engineers, etc. but many who also came from nothing,  chose to cook for survival, a job, and became good or great at it. Many Chef’s have, at times, turned to alcohol and/or some type of drug to help release stress/anger/pressure or just have fun at end of a day or week, well I suppose we spend our career around bars, lounges,and the people that frequent our establishments, we are bound to end up there sometimes, haha. Some of the best and worst times in my life have been with fellow cooks and servers. Drinking and partying after a busy shift or banquet, it can be exhilarating, thrilling and completely unsafe. Maybe the best definition of the word frivolity (ex. a bunch of cooks and servers drunk in the bar in Waskesiu, then stripping and jumping off the concrete breakwater in the pouring rain without a care in the world! maybe not best idea, but so incredibly refreshing!) I could write a whole book on the frivolous things that happened just with my colleagues/coworkers and I over the years, LOL. While being a Chef maybe has not been best career choice financially, it has definitely been an interesting and rewarding journey in its own way. Chef’s are unique individuals, everyone should get to know at least one.

Cooks tend to be looked on as a bunch of misfits who come together in a kitchen for a reason no one knows to do something very few people thank them for and get paid very little. But, food establishments would not run without cooks. You can’t serve alcohol legally without having food available, you cannot serve food without someone cooking it, and there would be no dishes to clean without someone cooking the food in a pot or pan and putting it on a dish to be served(likely with cutlery) to the paying customer so the cook can get paid for doing their job. There are many types of cooks from many backgrounds with many agendas with this group as well, there are mother’s, father’s, son’s, daughter’s, single, married, old, young, middle aged, different cultures, different musical tastes(yes, that seems to matter) etc. There can be someone with a university degree cooking along side someone with their grade 9, because they have the same passion. Some cooks are working their way up, some already there, some just doing a job, every kitchen needs them all, but it is a balancing act. Every chef is a cook first. Being able to cook has some freedom in itself these days, you can always find a job if you have decent experience. Cooking is a very hard, financially unrewarding, and generally disrespected position, but it also takes a very uniquely tough person to persist as a cook. Sometimes knowing that you can consistently do something many can’t is a reward as well. Thank you to all cooks for all your hard work! What am I saying, I still cook on the line every day. I love the life, but I am probably not normal.

Servers! Yay, I love servers!  I’m a Chef, of course I love servers, hahaha. Servers have been the life and death of me over the years in many different ways. Good servers, bad servers, hard working or lazy, talented and not so much, good looking, nice, mean or in between. You get the picture.  I have worked with hundreds if not thousands of servers in different settings at different times.  Servers can be just as transient as cooks and bartenders, depending where you are. Just like any other job, watching a talented server do what they are good at is fun to watch, talent is talent. Servers, like cooks, come from many different backgrounds with many different agendas, from just working to supporting a family to putting themselves through school, and more. Servers and cooks tend to spend a lot of time together, therefore often tend to get to know each other more than they would in “normal” situations, which is usually good for all involved(sometimes not).  For example, in an office building, most(not all) people are trained similarly, with a similar lifestyle, similar goals etc. doing similar things, which could possibly be boring to me.  With servers you could have a single mother from the “wrong side of the tracks” trying to provide for her child working along side another server in university, working on a degree, with no financial worries at all. I constantly learn from servers, I enjoy the different backgrounds and schooling so I may converse and learn. Thanks to all servers for all your work. no matter the goal, I hope you achieve it!

There are also the dishwashers and bartenders. The dishwashers are the unsung heroes (grinders) of the kitchen, keeping dishes, pots, pans, and utensils clean so everyone else can do their job. Dishwashers are often unthanked, unrewarded, and usually underpaid, yet they are there day after day, toiling away, trying to keep the rest of the kitchen happy. That’s the way we have come to expect it anyway. These days, in my experience there are 2 kinds of dishwashers; 1) the lifers, the older employees who are there because that is what they know and can do (our favorites) and 2) the kids, who are usually only there for a paycheck and usually don’t really care about their job.  I have been known to be tough on dishwashers, but I have, and still do, work with one of the best dishwashers 5 days a week, so I tend to expect a lot from other dishwashers on any given day. I possibly have more respect for a consistently good dishwasher than anyone else in the kitchen. Bartenders, well, they can be a Chef’s best friend, haha. Cold pint after a long busy day……yep, thanks! I have been fortunate as well to work with many bartenders with different levels of education with diverse goals. Thank you to all bartenders for keeping me liquefied when I need it!

As you can see, I believe there is a pattern within the dynamic of kitchens, which is what makes them interesting to me, and probably part of the reason I still enjoy this industry, aside from my passion. Really, I can cook at home if I choose to, but I do not get the same experience that I get at work, good, bad, or both on any given day. The pattern is diversity, kitchens bring an eclectic group of people together for short periods of time for one common goal, serving the paying customer. One of the interesting things to me is entire culture built around serving!  Sometimes how very far we are from the very reason for the entire industry. I sometimes wish I was more perceptive in the past to the level of knowledge and talent around me (cooks/servers/bartenders etc.) I would have learned infinitely more.

I am not sure if any of you have read Kitchen Confidential by Anthony Bourdain, but it is kind of like an open heart look at being a chef in New York, I can assure you it was not much different here in Saskatchewan either when I started cooking, lots of long hours, booze, drugs and frivolous sexual escapades. These days it is pretty similar, in ways more open, in ways more hidden, as public perception and social media can be quite dangerous, lol. Of course, my role in all this has certainly changed through the years as well.

The always changing, transient, diverse, exciting, frustrating, fun, exhausting, rewarding, informative, challenging, creative, stressful, accepting, and of course interesting place I have often called home……. The Kitchen as I know it. I have mostly focused on the positives, but I also admit because of the diversity and backgrounds there has also been much fighting, arguing, frustration within this dynamic, it can border on explosive at times. i kind of find that interesting at times too, unless its me. haha.

Often, while I am making soup in the mornings I like to reflect on my experiences, meditate on the present but also look forward to what lies ahead!! #SoupPhilosophy

I certainly agree/ believe in the idea that we are all equal no matter the job/title as it takes all pieces of th ebody working in unison towards one common goal to be successful…….Thanks.

HUGE THANK YOU TO EVERYONE I HAVE EVER WORKED WITH! (not just for putting up with me, but for sharing with and teaching me, no matter how much!)

Till next time…. and when you eat great soup, thank the person who made it!

This is the Story of a Soup. Dill Pickle Soup.

Good day, this is the story of a soup, a great person, and some things I learned along the way.

Quite a few years ago, in a different city, as I was just getting back on my feet, again, I was cooking for this wonderful lady who had a Soup and Sandwich place along with some catering, and I always liked catering. To this day that is my dream set up. Well, surprisingly to me and for the first time in my life I saw Dill Pickle soup. I have always thought I was pretty good at soups, and it was her specialty she said. Hmmm. Here I was, still quite a  cocky young chef, eager to prove himself in a new town, new surroundings and here is a soup I have never heard of? I’m still having a hard time believing it is actually a soup, and she is telling me its her specialty and people come every week on that certain day for her Dill Pickle soup.  Well my ego was struggling, but I tried my best to keep about my work while attempting to see what she put in her soup, you know, just in case its really good and I want to make it someday. Well by damn, it was freakin fantastic! She was also right that people came for the soup, almost every lunch that day included Dill Pickle soup. What a great humbling, learning, experience.

From then on, every day I went to work in that kitchen  I checked my ego at he door and payed a little closer attention to how she did things, knowing that no matter how long I worked there, I was going to learn something, and hopefully that Dill Pickle soup. As it turned out, I only stayed there a few months, but during that time, managed to form a respectful, fun, learning relationship with a great chef, mother, and friend. I also managed to learn the Dill Pickle soup recipe, however when I follow her recipe it never, ever turns out the same as hers. I have always said it is not just a recipe, it is also how a person makes it.

Me being me, I have, sporadically, over the years attempted a few different versions, in the continuous effort to perfect in my own way(head) my own Dill Pickle Soup.  Admittedly it has been several years since my last attempt even making it.  Well, yesterday, I decided I was going to attempt Dill Pickle soup again, and it was good, pretty darn good. So I decided that over the next few weeks I am going to make it every week until I have the recipe I want. That is how close I think I am, without making my own pickles for my own soup of course, which might be next. So please, come for a bowl and leave a comment with your server for the Beardedchef! See me on Twitter or Instagram  @beardedchefyxe for where to go for this wonderful flavor experience.

There are a couple things I want to say about Dill Pickle soup. I think it is an excellent, interesting, and rare soup. I have only seen it once before and only heard of it here in Saskatchewan a very few times. In my opinion, It should be delicately made only by certain people. And only properly. Please do not give this soup a bad name by making crappy Dill Pickle soup!!!! Respect the soup. Soup nazi!!(a la Seinfeld) ahhaha But that’s just my opinion.

Anyhoo…. lessons learned over many years tied to one soup, one unsuspectingly amazing soup, and one even more amazing lady.  I, of course learned one chef’s recipe for her specialty soup(or most of it anyway), this became part of an unknowing learning journey over many, many years while playing with something only a few people would(my soup that is). I also learned a slightly different method of making one particular soup, I certainly learned more about the restaurant business, along with owning/running a small business( some of the things I took granted spending most of my career in medium to larger hotels). Most of all, I spent a few months building a relationship with someone whom I respect as an equal, along with getting to know her husband and son. I learned a little more about respect, as I came to respect her very much for many reasons ( I never sold Dill Pickle soup at any establishment I worked in that same city, out of respect to her) Always be open to learning from whomever, wherever, at all times!

So, i guess this is really a story about someone who touched my life, beginning and continuing with Dill Pickle soup. If you ever see this story, you know who you are, and thank you.

Sorry, I will not be publishing this recipe when it is done, but I will start making it often.  I will be giving this recipe to two people whom I respect, my brother and a pastor in North Battleford.

This blog was less about philosophy and more about learned lessons. Till next time, Live long and prosper!