To begin with, I had no prior intent to write a book; the book-writing came about entirely organically due to an inherent personal need and desire to help my fellow-restaurateurs and others in the hospitality industry during the emergence and spread of the COVID crisis in 2020.

The seed of writing Culinary Soldier was planted by Les, a fellow expat, who was confined to the neighbouring guesthouse. Amid the spring lockdown, during our nightly confinement, I spent many bantering hours with him at Prachuap Khirikhan (PK), a small seaside town situated on the Gulf of Thailand.

Les, a retired Brit, was writing his memoir while I was attempting to write articles to assist restaurateurs in finding a way to survive through the rapidly evolving global coronavirus mess. I had direct and unique insights about the virus’ ground zero in China based on my interactions with restaurateurs there, so I foresaw a similar, impending disaster arriving at the doors of the western hospitality businesses. I promptly embarked on an initiative to help by sharing my fresh insights, and business experiences and knowledge, with the hope to generate ideas that restaurateurs could benefit from. Gradually and unexpectedly, my articles metamorphosed into a novel, which I thought would be more appealing to the readers than a dry academic-style penning.

I spent the entire month of May 2020 writing the first draft of the manuscript. I wrote with vigour and intensity, every day, for all thirty-one days. What I was not aware of at the time was that with the manuscript’s first draft, my long journey of novel-writing had only just begun.

I took my literary knife and fiercely gutted the manuscript, eliminating the vast majority of it, and subsequently set on a complete re-writing spree. As I further researched and re-built the story, it took three additional months to flesh out a revised manuscript with the desired depth and substance.

The fall of 2020 was all about editing, re-editing, and finally, I took it as far as I could within the scope of my writing ability. I sought out an editor to work with and after a further two months of searching, interviewing and assessing, I engaged Kaizurina. Together, we went through another three months to cleanse, deep edit and format. Ultimately, Culinary Soldier took nearly a year to complete, and it has been quite the year!

I cycled over 15,000 km around the Kingdom of Thailand, over the rugged northern mountains, through dense jungles, across the central provincial rice fields, and along its eastern borders with Laos and Cambodia, the neighbouring countries situated on the banks of the mighty Mekong River. I pedalled down the eastern Gulf coast, then turned south, and finally biked back up the western shores of the Andaman Sea until I reached the foothills bordering Myanmar, all the while searching for clarity in the story. In the solitude of the day's ride, I developed the storyline, and during the evening rests, I put pen to paper.

The historic 2020 has been a year of umpteen challenges and revelations, and one that changed me as a person, physically, mentally and spiritually.

The novel, whose conception started with Les, found the PK gang members’ ears that I bent in the early stages of the story development with my regular incoherent ramblings. It most certainly annoyed them to the point of tears, but for the nightly quaffing of beer that dulled their senses and the forced lockdown restricting our movements, I am sure my audience would have fled to more entertaining pursuits. Thus, I benefited from a captive audience.

Inspirations came from Wheels and the actions of Steve’s crew at Modern Steak, as they unknowingly gave me early ideas on how to take the story forward through the different stages of changes while applying sound strategies in real time.

Chef Claude held onto his staunch refusal to read, or, much less, comment on the idea of him being a critical character. Claude, your indifference inspired me to try better to engage you. Alas, my French-Canadian friend, perhaps, all you really needed was a translation. My bad.

Jon, my steadfast pal of old, thank you for the encouragement, though your similar refusal to engage in reading early versions pushed me further to make the book better. Perhaps, you will read it now—it’s complete. For you, no translation required.

Demir, our long friendship is most meaningful to me, and I am delighted to have had the chance to characterize you in this novel. I hope I have made you proud.

For my darling children, Karen and Kent. You are my light in this world.

My parents, Patricia and Pres, my brother David and his wife Any, and my sister Teresa—I thank them for their sustained enthusiasm and support.

Peter and Clayton, Calgary restaurateurs extraordinaire, thank you for the privilege to work with and learn from you early in my career.

Dieter, for your friendship. Chef Mo—for just being you, a true professional and a genuinely kind person. Chef Dharshan, you inspire me as you are a culinary master. March on!

Thank you to old friends, ex-colleagues, and persons of inspiration, the tough and hardy Albertan ranchers, Colin, Steven and Mavis. Four Seasons’ former colleagues, Tracy, Edward and Ralf—consummate professionals, the years in Tokyo Marunouchi with you were amazing.

My gratefulness to Yannick, Gully and Lam, Sofitel Macau champion chefs, and the charming Phyllis, directing the P.R. It was wonderful to find a place for each of you in the story.

Patrick, Jody, Franz, Lisa and Nicolas, the real Belvedere crew with the famously infamous Wheels at the helm—what a blast working with you all!

Wheels, it was most pleasurable writing about you. After the years of working alongside each other in several restaurants, it's been an honour basing a character on the true you. You embody the Culinary Soldier persona in my mind.

To all the beta readers and everyone who put up with my insistent dribble, I’m grateful. Ian, for your stoic British candidness and humour, and Rens, your feedback has been invaluable, and your friendship, always utterly cherished. Roy, thanks for the comments during our provincial lockdown weekly bike rides. JJ, the queen of Prachuap, for your friendship and kindness. Monthita, for your unwavering support and encouragement, thank you for listening.

My Californian wine friends, Bruce, Robert, Stephanie, Paul, and the northerner Alex and southerner Doug—you are incredibly talented vintners.

My respected, yet unknown heroes, Bruno, Kyle, Katarina, Ming, Kat, Patrick, thank you for your extraordinary generosity to those in need of culinary helping hands.

Janet, Evan, Nancy, Aldofo, Ricky, Harry, and so many other Chefs and restaurateurs, keep up the fight!

Joe Rogan—thanking him for his active support to engage Culinary Soldier voices to be heard on his platform. The inclusion of those important discussions allowed for the much-needed change to happen in institutions across the world. Thank you!

Jonny, Michael, Daniel, Leah, Ivy, Valerie, Jun, Candy, William, and many others...too many to mention. Thank you.

My editor, Kaizurina, for, without her involvement, it would have been a vastly different outcome. Your contribution has been nothing short of amazing. It has been a pleasure working with you on this project—your attention to details, suggestions and additions have been most appreciated. You are a true gem. Culinary Renegade is underway, so please keep your pencil sharpened. It will be much needed!

For those peers who have left us far too soon, Anthony, AJ and Noah. May you R.I.P.

For all the Culinary Soldiers in the world, a huge thank you to you, as you are my truest and most influential of all the inspirations. You are all heroes in my book, quite literally!