I'm beginning to wonder

I'm starting to think that maybe my expectations are too high. As far as the location is concerned, I'm not sure if the perfect spot is out there or if I need to turn a location into the perfect spot. People tell me about places they've seen. Many times I've seen the same places. I find myself defending my choice to not choose a particular place. I ask them if they would settle on a house or on an apartment.The answer is always no. I have to tell them it's the same thing. It's hard to explain. I'll know it when I step inside the door. It'll just feel right. If I'm going to be there 5 or 6 days a week for 14-15 hours a day, it sure as hell better be right.

On a different topic, the Syracuse ACF (American Culinary Federation) is in the middle of planning the Great Chefs Dinner. This years event will be like none other. It will be a fully interactive show to engage all of your senses. We will be cooking and assembling our creations in the middle of a "kitchen arena" in the center of the Grand Ballroom at the OnCenter. Kitchen Arena will be a raised platform. Some of us, two actually, will be using different chemicals (all food grade) and techniques to dazzle and amaze the crowd. I'm not going to steal anyone elses thunder, but I will be utilizing methylcellulose and dry ice. With the methylcellulose I'll be transforming olive oil into faux rice kernels and making paella. The dry ice will be used to foam a berry puree. One other chef is using methylcellulose and liquid nitrogen. Anyone interested in attending let me know or call the American Red Cross and ask about tickets.