Yes, no one knows better than I. I've been far too long at sea. However, despite strange currents, some of fate, some of my own manufacture, I seem to have landed. Friday night at about eleven o'clock, after cooking a six course meal, I accepted a job offer. Starting in about two weeks I will be the private chef for a family on the east side of Cleveland. I am very, very pleased. The family and those others who work in the house seem extremely welcoming. I will have an outstanding kitchen in which to work, better than some profession kitchens I've seen (that's not saying much really). I will be an employee of the house, their Private Chef. This is distinct from Personal Chef, a position I might cultivate later in life.
I will, of course, keep my commitment to the Hospitality Management program at Tri-C where I teach as an adjunct instructor. It would be unfair to the students and the department, if I were to leave half way through the semester. My other two jobs are another story, although I will miss both: teaching at the Viking Culinary store (I do love teaching) and my weekly restaurant fix (Sunday's at Fire).
I've got a good reason now to open that champagne we'd been saving. But not on the side of a ship. I've had my fill of sailing.