Oh, how our careers evolve. With a commitment to constantly learn, a willingness to step in different directions, and an open mind – where we start may not have much similarity to where we end up. That makes life interesting and fun.

I often reflect back on that first job at 15 years old as a dishwasher in a Buffalo, New York diner and shake my head when I contemplate the opportunities that came my way, the people I have met and with whom I have worked, the places I have been, all that I continue to learn, and the life that a career in food has offered.

This blog: www.harvestamericacues.com has been a springboard for entirely different outcomes in the twilight of my professional life and as I close in on two million views I find it difficult to fathom the depth of those outcomes.

One such awakening is my passion for telling stories, writing, and communicating thoughts with the pen and keyboard. On this day in 2025 I humbly present my third novel – a work of fiction that allows me to tell a story through the eyes of a chef. As a 15-year-old I had no business thinking about becoming a chef, but I did. As a still very young 27-year-old with a few chef and manager gigs under my belt, I had no business thinking about becoming a culinary teacher, but I did and spent 30 years growing into that role. At 38, I must have been naïve to think that I could compete on the international stage with a team of extraordinary chefs, but I did, and it changed my life. At 55, I had no real business returning to the kitchen as a resort chef seeking the restaurant’s fourth diamond, but I did with the help of a young, energetic team. At 62, I wondered if I had enough of a background to go off on my own and form a consulting firm, but I did and spent 12 years traveling the country working with restaurants, hotels, culinary schools, and commodity boards. Now, at 74 I am proud and again humbled to begin thinking of myself as an author. Damn, what an incredible field, this business of food, and how rich is this country and the opportunities it can provide.

A Cook on the Run is a story about Chef Steve Wilson, a young, on the rise chef in NYC who happens to find himself in the wrong place at the wrong time. He discovers criminal activity and feels compelled to do the right thing and report it to the FBI. This noble decision changed the trajectory of his career and dramatically altered his life as he became an integral part of an FBI investigation and wound up in witness protection. Moving him to Europe to gain distance between a drug cartel and Steve, his adventures take him from England to France, Italy to Spain, and Iceland to the Adirondacks of New York. It is a tale of conscience, intrigue, deceit and danger, culinary adventures, travel to wonderful destinations, finding the love of his life, and constantly wrestling with doing the right thing.

Thank you for reading what I write, for offering feedback along the way, for doing the noble work of cooks, chefs, bakers, pastry chefs, servers, managers, restaurateurs and educators, and thanks for demonstrating your passion for bringing people together over a plate of food.

I hope you enjoy the book. It is available through the publisher at: www.iuniverse.com, www.amazon.com , www.barnesandnoble.com, or better yet, ordered through your favorite local bookstore.

I am counting the views as they tick off toward the landmark 2 million by the end of next week.

PLAN BETTER – TRAIN HARDER

“Work Hard and be Kind” – Dick Cattani

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