Another year older and wiser I suppose.  Looking forward, I anticipate great things.  I'm hoping this year will bring about a restaurant for me to own, or at least run.  The Lottery would speed that process along.  Now, with my CDM dsesignation, I am qualified for all sorts of new venues.  I am continuing my classes (teaching, that is) and look forward to making progress on my book.  When I see my Doctor, I'll get copies of my lab work and post them here, along with some of my new results at weight loss and healthier lifestyle.  Then I'll have some students post their own ideas and observations so we can all learn from this blog.

I'm still looking for a financial partner to open a restaurant here in Melbourne, FL where I can take a closed restaurant, renovate it and open it with a popular theme.  This is a very exciting possibility because on day 1 I will be employing about 25 people.  I have places in mind and the plan already in place, so I'm still waiting, hoping.

If anyone reads this, I'm very open to comments and suggestions.

 Chef Bob

Hard to imagine a whole year has just blown by since my last BLOG posting.  Since then, I've worked real hard and achieved my Certified Dietary Manager (CDM) designation and with it, my Certified Food Protection Professional (CFPP) designation.  I've also become certified in CPR and Basic Life Support.  I was a Hospital Corpsman in the NAVY many years ago, and never kept up my certification until now.  You never know when you may need it.

I've decided to publish this blog with the idea that I can use it to track my progress in getting healthier and having students in my Healthy Cuisine do the same.  This way we can track our progress toward a lower BMI, a more healthful diet and a longer, more rewarding life.  Check back often to see how it goes.  My next post will be with my weight and Lab values after I visit my doctor.  Wish me luck!

Chef Bob

Pork tenderloin au Poivre with mushroom risotto and steamed sparagus.  And for dessert?  Bananas Foster with vanilla frozen yogurt.  Tomorrow?

Roasted rack of lamb with a Persillade served with au gratin potatoes, Brussels sprouts.  Not sure what to do for dessert yet.

 Monday?  I have a Baking and Pastry class and we're doing whole wheat bread, banana bread and a pear tart using Paula Deen's awesome crust.

Chef Bob Graduates with Honors (again)!

Yes, this time it is a Bachelor's in Culinary Management and I graduated on December 17th, 2010 from Le Cordon Bleu in Scottsdale, Arizona.  Don't let the "online" portion of the course lull you into a sence of complacency, this was hard work!  But now all the reading and homework is DONE, and I produced a 92-page Business Plan with everything I've learned.

 The plan is to open a fine-dining restaurant in Melbourne if I can find some significant backing ($300,000).  So the plan is ready to go and the location is ready to go.  This will be a huge undertaking, but check back often and see how I'm doing.

Meanwhile, my classes are more popular this year than ever!  I've got dozens of new students and I'm anxious to start hearing from them after the holidays to schedule their classes.  If you know of anyone who might be in a position to invest in my new restaurant, just send me an e-mail and I'll send a copy of my business plan for them to look over!