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No, I’m not drowning in some self-afflicted pool of despair – that is not why I haven’t posted in eons. Quite the opposite, I am now the Executive Corporate Chef (official title: Culinary Arts Director!) for 5 restaurants with one brand spanking new location on the horizon and I am so krayzay busy I don’t even know where to begin. A whole novel has come and gone in just three months!

My writing time has been cut slightly in favor of ending the 12-hour work day with a glass of wine in front of the tele completely vegged out – if not comatose – and yes, my bucolic days of whipping up farm-to-table dinners along the coast are simmering on the back burner but not yet completely put out to pasture. I still have events and workshops to choppy-chop my way through before the farm season comes to a close. Quite a different world to be back in high volume restaurants from the fields I’ve luxuriously lounged in over the last four years.

And you know what, I couldn’t be happier, I have the best of both worlds!

I never thought that by marrying a Persian man that I would end up cooking for one of America’s most notable Persian Chefs. But there I was at Faz restaurant in Danville over a year ago, holding my wedding reception (a year after marriage – we eloped) with 200 Persian relatives and friends dancing, drinking, throwing our hands up in the air, feasting on Persian cuisine and, well, that’s where it all started…

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