So if you've been following my Twitter or Facebook feeds you might have seen that I've recently started working on a concept album called Postmodern Hymns. The project is based around the idea that there are some great hymns out there with amazing lyrics but unfortunately dated arrangements. I'm basically trying to update the sound and still keep the message of the songs the same so that a new generation can discover some great music with solid theology. It's an ambitious undertaking but it's something I'd like to do...

Here's a tenative track listing:

1.Be thou my vision
2.Beautiful Scandalous night
3.Before the Throne
4.Come Ye Sinners
5.Nothing but the Blood
6.Come Thou Fount
7.All Creatures of our God and King
8.Arise my Soul Arise

9.Praise to The Lord, The Almighty
10.Oh Lamb of God
11.Amazing Love
12.Holy Holy Holy
13.Oh for a THousand tongues to sing
14.Oh the Deep Deep Love of Jesus
15.Oh Worship the King
16.Thou Lovely Source of true delight

So I am not someone who likes to jump on fads. I didn't get an iPod when they first came out. I wasn't into the myspace/Facebook craze at first. I only now am seeing how OS x is superiour to Windows in almost every way. So when I signed up for my twitter account, at first I asked myself "what's the point?" Most of my friends are on Facebook so it seemed kinda dumb just have a site that basically did what Facebook status updates did with less ammount of characters ( about 140 including spaces) But the more I used the more I realized that it's an amazing window into the world of people in my region. People are so willing to share what's going on in their own lives. It's really quite amazing. For those of us who are Christians, it's a great tool for understanding the local culture we're immersed in. You can see the popuular 3rd places that people socialize. You can see the music and enterainment that people are into. You can also see the issues that people struggle with. It's so much information and it litterally can be accessed from your fingertips. If we are serious about reaching people in our own particular contexts, then we have to understand our local cultures and not just western/eastern culture as a whole. So I seriously recommend getting a Twitter account, even if you don't plan on using it for personal updates.

SO Its been about a little more than a month since I left California, ( which henceforth shall be called Purgatory) and after coming back to CLM's kitchen here in Indiana, its been interesting comparing the experiences. Here are a few lessons I've learned:

First, stress does not ever go away in a kitchen, no matter how well its ran.  The important thing is how you deal with it. There are always going to be factors that you cannot control, so you are just going to have to get over it.

Second, focus on the stuff you can control. Like it or not being a sous chef means that the majority of what the guest experiences during service is all on you, good or bad.  If you burn that piece of chicken, or run out of food, that's no ones fault but your own. So don't let it happen!

Third, work with a purpose.  Why am I doing what I do?  Is it for my glory or God's? Am I a hard worker or just lazy ass? Do I work hard even when it seems pointless? That last question was an especially difficult question for me to ask when I was in Cali.  When you work with a purpose its makes any job, even a tedious one, more focused, and I think easier.

Lastly, Font of the house service is the number one priority.  As a guy that is more comfortable being behind the scenes instead of front and center, this a difficult thing for me to do. During service I'd rather be on a grill than checking  the food line. But as a leader you gotta be able to put yourself out there, so that you're ensuring that the guest is having the best service possible. You can't do that in front of a fryer.

I've been  thinking a little bit about the kitchen crew I left in Cali. How are they holding up? What impact did we leave with them? Have they used any of the lessons we taught them or have they gone back to the way it was before we came?

Its also been cool being back at CLM. The kitchen crew is solid, professional, and really cares about what they are trying to do. I've also got a lot of positive feedback from the staff. Its a culture shock but a good one!


One last note, I'm sorry for the lack of updates, I keep getting people asking about what my plans are for the fall, and so Ill take this opportunity to set the record straight.

1. I'm not going to be in TN this fall like I originally thought. To all my TN friends I'm sorry for giving out more false hope! To all my NWI friends, um lets hang out?
2. I'm attending PUC in August, and in the spring I'll either be at PUC, UTK, or PU in Laffeyette
3. Obviously, I'm still working at CLM for the time being, if/when things start slowing down, I'll be working (hopefully) at restaurant in the area.