Celebration of the souls combine, our lives fulfilled. Summer. Cock.

I try to become the best at what I do. It's an egotistical thing. I am a poet, in both terminology and bodily. However that comes across to you, my beautiful readers, is your own. Your own what? Fuck you I'm not your nanny. Do I look like- Okay I'm getting off topic here. What I've been trying to put into words but with suave has hidden it with distracting text to make my post seem that much bigger is, that I want to better myself day by day, challenging whatever boundaries I set for myself. Sure I'm as green as it gets and there are tons out there who could probably dominate me in every possible way. But fuck them, I'll get better, and show their shit that I can rock a kitchen like no other. I can probably adapt to my surroundings more so than most people, and get a kitchen going in days. I've always been thrown into the fire, hoping that I'll come out alive. And I always do. I've never once cracked under pressure, because I never let it get to me. I'm battle hardened for a greenhorn, but I know that I have my limits and I dare myself to break them each and every waking moment. I will make it my fucking promise to the world and to everyone I've ever known that I'll make a name for myself. Whether it be owning a restaurant, leading a kitchen, hosting a show, or just cooking better than anyone you know, it will happen. I'm cocky sure, but my humility and simplicity is what will be key to molding my future.

Culinary Travels of the Uniballer: The Fuckfest Trifecta of Fuck

Fuck. I'm beat. Sore all over. Chemotherapy has been riding my ass for a good 6 weeks now but the end is in sight. 3 more weeks of ass rapeage, and it's all over. Unless I get shit-tastic news that I need to prolong the chemo because my nurses have been giving me horse cum instead of chemo. Regardless of what happens, I need to get by this because just recently I have been promoted to the night chef at my new place, The Homeway. I don't know, I have been getting mixed feelings about the rapid progression from being a dick sucking prep guy, to a shitty sandwich maker and now a menu producing chef. Sure, I don't doubt my ability to learn and cook really fast, and (sometimes) good, but I do know that I'm still green in the culinary world. I feel as if I'll never stop growing, or learning for that matter. All I could really do is put my best into the upcoming menu, and hope that people enjoy my food and as they eat what I cook, they know that I put my all into it. However, this being my first serious position in the kitchen brigade, I don't want it to end here. I don't know how long I'll be there, or even in Toronto for that matter, because I'm always going to be a sponge, learning the crafts of those around me so that one day, I'll open a restaurant that will satisfy my needs and the bellies of the people around me.