"In A World Of Round Holes, Be A Square Peg." Sydney Smith Came Up With That Phrase In A Lecture In 1804.

"In a world of round holes, be a square peg." Sydney Smith came up with that phrase in a lecture in 1804. How true it still rings over two centuries later. It's the little things that set us apart, from those who dream and those who want to leave a mark. I am one who wants to leave a mark with my #ModernCantonese styles. Me signing my name in both English and Traditional Chinese is one of those. #ChefApprenticeLife #yyc #yycfood #yyc #myphilosophy #philosophy #箴言 #captureyyc

Calm before the storm. Bit of a long day for me today. Even though I'm not scheduled to be on, I still did a lovely 10.5 hour day. 4.5 at @eatsofasia standing in (just for the month of November), and the other 6.5 helping @charbar_yyc plate a 250-person dinner at @telus_spark #YYC. Off site catering events is one thing I had gotten used to while I was working at @barcelonayyc with @chefgass. But I don't think I've ever done a 250 person event. But @chadrittenhouse got us through it...can't imagine the pressure he was under. It's just another #GreatDayofLearning. #ChefApprenticeLife #yyc (at Telus Spark)

Is it a hot glazed donut , or a giant sourdough ball glazed with Sylvan Star Grizzly Gouda, oregano and marinara? #ChefApprenticeLife #yycfood #yyc (at charbar)

This was @chefkennyk's dish at @Goldmedalplates #YYC last night: Prawn carpaccio paired with seared marinated scallops. It was pretty amazing, if I do say so myself. And as a team I think we probably did about 400-500 of those plates in about two (three?) hours. "Pretty intense", is probably how I'd describe the event, and it's an experience I won't soon forget! #TeamWorkshop #ChefApprenticeLife #yycfood #yyc (at Calgary TELUS Convention Centre)

Doing some plating practice. Ceviche de camarón, greens, spicy lèche de tigre, micro cilantro. Working a long weekend doesn't have to be boring, since it's always a good time to learn. #ChefApprenticeLife #yycfood #yyc #theartofplating

There are days where I can't believe this is where I work. On this day three years ago, I started my post-@MasterChefCDA culinary journey at @CalgaryCoop. Today I am working at @Charbar_YYC, possibly one of the finest restos in #YYC. And tomorrow I will be cooking at @goldmedalplates Calgary with #TeamWorkshop (@workshopyyc) under Captain @chefkennyk. How far I have come from just a market clerk. Here's to many more days of glory ahead. Because #DoWhatYouLove, and the world will surprise you in amazing ways. See you tomorrow at GMP guys! I'm super pumped. #ChefApprenticeLife #yycfood #yyc (at charbar)