Distant Neptune, of why our ethos, our heart, our fever dreams

I was thinking about….as so many things begin…of ethics and necessity. Distant planet one and the song undulating forever in our preconscious not knowing if to play in happiness or to recover the message and sustained artifacts of the struggle over being and decay, of becoming and destruction, of why. Yeah, just ending with “of why.”

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H. Lamar Thomas

I was an Executive Chef all my life, South, poetry, food, philosophy and now my life is purely Poetry, Food, Philosophy, Religion, Music and the few people I can possibly engage and interact with as we, a community of Artists, my town speaks evil, I come together here in Word Press for safety, to escape being despised for saying thanks, I needed you, to being told never dedicate again never speak my name, if a name appears it is fake. I look forward to reading new works, this town sinks in tiny pockets of sameness. The modern, be experimental, in the same way the Beats and Buckowski acolytes rejected the academic in favor of art for the people, now, regenerating in this very moment now. I think it's a gas and thrilling. See you here. Be honest. Be cool. Be who you are. Damn no one. We all have a voice. Reject the norm and run when cool hits the room. I am a great and very well experienced design, training, excel, books, recipe and manuals on opening a restaurant My work is guaranteed in any cuisine you choose for your restaurant. I bring with me a lot of publications, background, recognition and as much hands on necessary in helping start up a restaurant and concept. I am trained from Haute Cuisine roots in apprenticeship throughout 7 major cuisines and regions of the Western Hemisphere and Pacific Rim Asian, cuisine mincuer, hands on all made in house to setting up connections for specialty designs that I Amy be lacking. I promise a success if you have the location and funds necessary for the work. I will set up everything, and leave. I will be on call for any matters. Very media experienced. If your needs are 50 seats to 1000 it is not a big deal. All are equal. It is the location, food, training, a hands on Chef de Cuisine an don going staff training and eduction which define what I will do for anyone opening a restaurant. If you need coaching and teaching in optics and literature as something of your own voice, I have an extensive background in this area as well. Over 700 publications, three books, with two ready and waiting fro me to give the go ahead. It is all poetry or food, sometimes both. I can teach you how to publish more, how to self edit and how to reach the voice waiting to be read and heard. I have taught one on one Master classes in poetry, memnotics and narrative are primary. If you are already publishing and want more, I can help. For all of these things from restaurant consultation to poetry my rates are reasonable. I go above and beyond expectations for any client or partner in the business. I do not want to be a full time Executive Chef nor manager. I love the world of food and it loves me. I do offer to be on call for a year after set up and running. For poetry, if you are not publishing then I have not helped you and guided you properly in the method and emotion of place and of things felt. Contact me. I will see your dreams realized and you will be happy. Place your burden upon me. I am here to guide and be your Chef in need. Also ALL office work is in detail with excel programs and pro forma statistics. There are programs that are on the marker which offer it all and I think that they are wonderful advances in the hard work of the entire restaurant. I can set you up with whatever is your desire. I promise results or you do not pay me in full. I am not here to take your money and run. I am here to help, to develop, to create, to ease the stress and to open any doors you wish. I give you my promise. Love. Peace. Hope. H Lamar Thomas

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