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Camper Van Beethoven up the East Coast

Sol 29 – Starting our fifth week. The last 10 days have been filled with vast views outside and some tight living quarters inside. After our first pet sit we ambled into the world in a camper van affectionately named ‘Beethoven’. Any lover of indie rock from the 90s might know what I am taking about.

We drove up the East Coast and boy, it is a BIG country. This seem longer because it is written in kilometers but, also they list cities that are 1700 kilometers away! It makes you feel that you are really on the long haul. Then there are the serious but, somehow seemly cute signs warning you of Kangaroos and Koala bear crossings.

We spent a lot of time checking out different beach fronts and finding the magic of Rainbow Beach where the colors of the sands are a painters dream. So many hues.

We camped at 1770 Holiday Park, in 1770, the town with the historical significance of  the only town to be named a number and after when Captain Cook landed in….you guessed it 1770.

Then to Hervey Bay where the tide rolls in and out for 100s of yards (or meters!) and the sea life is majestic. We stayed at a place called Scarness which Kelvin kept saying was ‘scariness’ which made us giggle as it would be an odd name for such a beautiful place.

We made some great connections in the holiday parks and the boys made some friends learning some ‘footie’ i.e. rugby, a smattering of cricket and taking part in delightful discussions of favorite candy bars and breakfast foods while swimming and diving for Australian coins. We were kindly and generously served Australian wines and given some great insights of places to go and very kind inquiries of our travels. Thanks Fiona and Tony!!

Oakley seems to be having the toughest transition. Every time we have ‘world school’ he melts as if he’s lost his bone structure into a small puddle. He has some sniffles about missing his friends. We soothe with Legos, familiar songs and hugs but, it is hard for him at times. It is hard to see him sad and we work to help.

Canyon seems to be a bit more resilient but, is up and down lately especially the closer we get to his 10th birthday (on the 24th) which he is simultaneously excited for and worried that no one will remember.

Since we are on a pretty tight budget we have to be really thoughtful about where we spend our money especially when it comes to experiences. We decided we needed to have some experience out on the water since we were at the Southern end of the Great Barrier Reef and when would that happen again? Also, we so wanted to go to Fraser Island but, it was just too cost prohibitive for us.

But, we did find a gem in our experience on the Pacific Whale Foundation . They are not profit putting their earnings back into research which they were conducting while we where onboard. We saw an amazing array of whales, mommas, escorts and babies, who seemed to be just flirting with our boat all afternoon doing all the activity described on the phamplet.  Even our guides seemed to be impressed with the activity.

We also saw jumping tuna (our cat back home would have been out of her mind!) and sea turtles. The captain even took us close to Fraser Island to see white sand coast line and search for dingo sightings.

We have been frequenting the grocery stores to plan our meals. I think we have only eaten out as family three times since arriving in Australia. One was a fish and chips delight, another a pub dinner that was okay and another the first day at the shopping center food court in our jet lagging weariness.

Being married to a chef has its perks. We did take advantage of one of the countless free BBQs all over in nearly every park. It is such a great idea to be able to cook up whatever you want nearly wherever. We have seen people laying out high teas complete with champagne and several tiered cake trays, hot plates with kettles and a ‘civilized’ spread that would challenge most high-end dinners out. These folks know how to enjoy the out-of-doors!

We start our second pet sit with three dogs in North Brisbane while completing our second stay with the kitties near the Gold Coast. It was a sight for sore eyes to have hot water, wifi, a couch and rooms that one could shut by themselves and be alone for at least a bit. Again, loving our connection with Trusted Housesitters.

Keep tuned as we head into the last third of our time in Australia and prepare for Bali. We hope to create a birthday to remember for Canyon. He’ll be a decade old!

Kelvin bravely feeding the Lorakeets in Forest Glen

Boys playing dream chess ala Harry Potter?

Our humble home in the woods.

Room with view at Hervey Bay

Boys enjoying the sunset at 1770

Actually finding a Koala in a tree on the side of the road.

Dinner time at Rainbow Beach!

The introverts in the quiet carriage in Brisbane.

Cosy sleeping arrangements or claustrophobic. You decide.

Sunrise at Rainbow Beach

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Before the Lemonade there is the Lemon

All of this travel and life planning is full of excitement, fear, anxiety, trepidation and wonder. However, all of this wouldn’t be happening but, for the fact that Kelvin is losing his job of 13 years. Today is the day that becomes an absolute reality.

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This morning he went in to grade the last group of students in the restaurant, yesterday having the last restaurant opening of the curriculum.

Kelvin has been working at Le Cordon Bleu (and previously known as Western Culinary Institute) as a chef instructor, primarily running the student restaurant called Technique, for over a decade.

We have had a lot of happy memories there, celebrating births, graduations, mourning loved ones, birthdays and just a good night with good food. Friends and family joining for amazing meals and bright-eyed students nervously applying their skills.

He taught the practical class where students would put all their newly honed skills to work in creating a live restaurant. Imagine opening a restaurant with new staff every six weeks. He has done it with pride and tenacity.

Five years ago we did the numbers of students he had taught after the restaurant closed to the public and then it was over 2200 students. Five years on it would make sense that number has multiplied. IMG_2030

We are sorry this chapter has come to a close. As most people do, we have chosen to make a new path out of the end of this one. We are grateful that Le Cordon Bleu has given us a lot of notice (18 months) and some help to send Kelvin on his way. We will miss the people, students, experiences and community.

I give a shout out to my very modest husband who has worked tirelessly and devotedly to make an impact student’s minds in the culinary world. He has an amazing mind for menu planning, restaurant management and price point evaluation and culinary insights and application.

I still get nervous from time to time to cook for him. Not because he is a harsh critic but, because he knows his stuff. He gets calls from family and friends for a bit of quick advice and is always modest and ready to help.

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Newborn Canyon and the Chefs

So, please tip your chef’s hat to Kelvin today. To ‘Chef Gurr’ as he has been called by thousands of students. After that celebratory drink after work come on home, hang up your apron and let’s get going on our new path.

We will be traveling the world and soaking up all the culinary delights along the way. Watch out world. Stay tuned to his space. Something amazing will pop up from his mind when set down again next year. Need a consultant anyone?

 

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