So what happened?

So a fella decides to start a private chef business, creates a website, doesn't update it for months, and now decides to turn it into a blog?

My brotha in christ, are you having a mid-life crisis?

Well, Not entirely. (besides, I'm only 36. Give me a couple of years) This is a change that has taken several years to finally finish. I started "Chef Mike Marina, Private Chef" in 2016. Fresh out of a relationship, I had gotten kicked out of my apartment and had just quit probably one of the worst Head Chef positions I had ever had. My initial thought was to do things my way. Cook directly for people, creating menus and memories along the way.

Meanwhile, while I built my business, I started working for the library. Mainly because I had been burnt out on cooking in a kitchen for a while, but I still needed income. I had worked with kids before and loved reading, so I figured it was a good spot to recover and set myself up for success.

**** Cut to Ten Years Later *****

So... It turns out that I wasn't just burnt out on cooking in kitchens, but cooking in general. I was having stress nightmares and was having difficulty getting out of work mode. To cope with the stress i started drink heavily.

At first an an after shift beer, then two, then two and a margarita

Then cafe de cacao in my coffee before work, then two shots of jack daniels and cafe de cacao in my coffee before work, than all of that with a lunch break beer or carafe of sake.

At my worst I think I spent at least three days a week at least buzzed from sun up to sundown.

Working at a library relaxed me. I found my heart stopped racing going into work, I really enjoyed my coworkers and doing programs. Suddenly, what was supposed to be a short stint ended up being the most steady job I had ever had. I was able to breathe and be present for my family, my friends and my loved ones.

It's not perfect, sometimes it can be exceptionally rough. But it feels so much...better.

Don't get me wrong, I love cooking, I love cooks, I love kitchens, I think back to my time at Culinary school and the people I've worked with fondly. I have worked and learned next to some of the best chefs in the world. I wouldn't trade it for anything.

But this fits me better, and after getting my Masters in Library science, I think this is where I want to be.

for at least the next ten years :-D