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.

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. 

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.

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?