About The Guy Who Runs This Place

I know a fair bit about a lot of topics.  I once told my young nephew, “I know a lot, but I don’t know everything.”  In his great wisdom, he emphatically replied back, “NO!  You know everything!”  So, you should know that a (then) 5-year-old says I know everything.

I have a formal background in life sciences, IT management, project management, emergency management.  I’ve formally studied photography and have worked professionally as a photographer.  I’ve taken entrepreneurial stabs at businesses of my own – none of which were successful – but I’ll be back at it again.  I currently work in the public sector, paid by the benevolent taxpayers of Ontario.  I’ve worked in the private sector in sales, tech support, and in marketing.

What else?

  • I have more books than a small library.  Aside from a half-dozen classic fictional works, everything I’ve got is non-fiction.  Well, at least the topic matter is non-fiction.  Sometimes I have to wonder if the advice people put into business books is actually better categorized as fiction.
  • I’ve been a pretty good amateur ballroom dancer.  Rusty now, though.
  • I’ve been a NAUI-certified SCUBA diver, and I will probably take it up again in the future.
  • I’ll be freefall certified for jumping out of perfectly good airplanes soon, I swear!
  • I’ve taken the game of paintball very seriously in the past and still play it from time to time. I have 5 different paintball guns, not a lot comparatively speaking, but that’s more times than I get to play per year now. They’re considered old-school by today’s kids, but I know what works for me.
  • I used to ski at a junior competitive level, and to this day still love to hit the slopes on high-end slalom skis.
  • I have an avid love of good food and quality cooking knives – in fact, I carry a 9 with me to the office every day (one needs to enjoy a workday snack as much as a proper sit-down meal!), have another 22 at home, and take care of them on 12 different whetstones and a leather honing pad – and have a personal library of cookbooks and continue to take cooking courses.
  • If I lived in the United States, I know I’d take up IPSC shooting purely for the fun of it.
  • I speak English fantastically well, Cantonese reasonably well, French and Mandarin only partially, and my Italian and Japanese are limited to food-related vocabulary.

I tend to jump into things very wholeheartedly, and each time I pick up a new interest, I dive right into it and end up either with a lifelong interest or, at the very least, a lot of new knowledge and a new perspective on a bunch of other activities, topics, and interests.

I am a ardent believer in the power and importance of exercising one’s democratic rights and responsibilities. I may not agree with your point of view, and you may not agree with mine, but at least having a point of view is important amidst a culture of political apathy and self-centered myopia.

I believe that education is critical, but that our educational institutions completely miss much of what is important to educate kids about. I believe that homework is important and that we don’t push our kids hard enough educationally – but at the same time believe the typical Asian focus on rote memorization and academic achievement above all else to be just as misguided.

I believe learning is a lifelong endeavor that can never be finished and will never be complete. I believe that taking a stand and taking action based on one’s values and beliefs is the only honorable way to live. I believe that helping others and leaving the world a better place for all is the only worthwhile way to live a life.

Though I appreciate what my little nephew said, I certainly don’t know everything. However, I do have a few things to say now and then, and I appreciate your reading my words and thoughts – and if there’s anything you want to add or comment about, please do so!

4 Comments to “About The Guy Who Runs This Place”

  1. By Vera, 2011/10/03 @ 12:05 pm

    Hello,

    I am looking to purchase a 240mm gyuto and stumbled across your blog while doing research on the Tanaka VG 240mm gyuto. I am happy to have found it because I am finding your posts very thoughtful and informative!

    You seem very knowledgeable on knives, so I have a couple of questions for you, which hopefully you can help me out with!
    - I have read through your posts on the Tanaka gyuto and found them very informative. Is there any further information you can give me on this knife? Do you recommend it? Is there another knife you recommend?
    - Where did you purchase this knife for $150? I also (coincidentally) live in Toronto and I am interested to know if there is a physical store I can purchase this knife from. Especially for that price! Even an online vendor recommendation would be nice as I am having a tough time even finding it online.

    This is the knife you own? http://www.thebestthings.com/knives/tanaka_vg.htm

    I don’t know if this is the right method to contact you, but I have searched throughout your blog and did not find any other avenue… Hope you can help me out with your input! Would be greatly appreciated!

    Thanks very much!

  2. By Leonard Chu, 2011/10/10 @ 10:19 am

    Hi Vera!

    Yes, that is essentially the Tanaka VG-10 knife that I own but with a Japanese wa handle rather than the western handle that the linked one shows. When I got mine, a particularly well-known eBay seller “metalmaster-jp” or something like that was very prolific on eBay. Since then, though, he’s been rather quiet and I haven’t seen nearly as many Tanaka knives available there. I haven’t seen Tanaka knives anywhere physically for sale in Toronto, unfortunately. Sadly to say, they aren’t as easy to find as they once were, primarily because Takeshi (metalmaster) was really the big source for the knives for us here in North America. Chefknivestogo.com sells Tanaka knives, though not at the same pricepoint and they’re in the USA.

    Tell me a bit more about what your cutting style is, what characteristics you’re looking for in a knife, and I’ll be better able to point you in the right direction(s) :)

  3. By Teresa, 2012/01/06 @ 2:23 pm

    Hi Len, I read your posts regarding the Sushi course offered @ George Brown. However, when I went to the GB website, it specified that we “must have completed HOSF 9088 (Culinary Arts I) or an approved equivalent” to be able to enrol in the course. Would you know if we could get by without taking HOSF 9088 prior to enrolling in the Sushi course?

    Thanks!

  4. By Leonard Chu, 2012/01/06 @ 7:55 pm

    Hi Teresa

    Unfortunately they are pretty strict on the Culinary 1 prerequisite. Not that it’s needed for this particular course, but it’s George Brown’s policy because every other course except this one will rely on concepts and skills taught in Culinary 1.

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