Sadly, I've noticed that it's becoming harder and harder to find a true B&B, probably due to the demands of "complicated" guests coupled with the costs and regulations associated with operating a food-licensed venue.

What do you think I did? Well, tempting as it was, I did not throat-punch them; that would probably guarantee that shitty tip I just referenced. I tried baking my own bread.

I used to always joke, "someone's gotta be the priciest, might as well be me". But I never just sat on those high rates, I always worked hard at/for them... and I deserved them.

It's my belief that an attribute separating a cook from a chef (other than red-seal certification) is the capacity to pivot and adapt - use what's available and not, necessarily, what is expected.

In order to make a sound decision about what kind of intentions and aims I want practice to make my 2026 a good year, I have to look back at 2025 and think about where things could have been better and also on how to manifest more of the things that were better.

Just to balance the scales, since I wrote to you about a hospitality blunder last week, let's head into the Christmas week with a super-feel-good hospitality experience I was able to share with 5 friends a couple of weeks ago, none of whom had ever attended this particular event, with or without me, before. The evening was, in one word, STELLAR. A Shout-Out to Support Local! Most of my friends love to support local and we are pretty lucky to live in Canadian Wine Country and

A little trip to happy hour turned into an outrageously bad customer service experience.

When I wasn't dealing with heating the joint I was busy outside digging out the hot tub, the decks, and the sidewalks. It was a completely exhausting effort and I felt like I was on a polar version of "Survivor".

Quicky info for the launch of my book, To B&B Or Not To B&B, and the new website. It includes how to get your own author-signed copy of my book!