Not that I'm going to be just laying around. In fact, I'll be nearly as busy as before, but it will be working towards my own benefit instead of my boss's.
We are in the process of searching for a house with a downstairs that I can open a small restaurant in. The year I plan to take off will be spent polishing my Japanese, researching, developing, and testing recipes, and later on, setting up my first restaurant.
Ironically, this will mean that this blog will be getting a lot more attention than before. I'm still a chef in Japan dealing primarily with Japanese food, and anyone reading this will get the full experience.
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