Personal Chef: Back On The Block

I know, I know--you're saying, "Nikki has decided to write a new blog post after a nearly 8 month hiatus..."
My previous posts were far and few between before that. I have a good excuse, I promise...
Shortly after my last post about Chick-fil-A, I went to New Orleans to participate in Mardi Gras festivities, get back to my roots (via my mother's side of the family) and reflect on career development and my next steps in order to start working full-time again.

True story: A Pat O' Brien's hurricane helps with career development reflection

 Since leaving my position at the local newspaper nearly a year and a half ago, I've been promised a lot of things and all under-delivered. Let's see... what did I get into?

• marketing for a lawn care company (the only grass I know about in-depth is wheatgrass)
• marketing consultant and recipe consultant for a local snack food company
• contract employee at a travel & tourism company

Last, but not least, I became a marketing director for Chick-fil-A. I was in heaven, it was amazing, and it was a dream job! ...Or so I thought...
Fast-forward 3 months and the store decided to "go in a different direction". I was crushed beyond belief. I sat on my couch for a week, in a daze. I needed 6 Pat O'Brien's hurricanes at this point. Before I was able to break out the fruit punch, I received an email from a woman who remembered meeting me at a party.

In the email she reintroduced herself and revealed that she is a physical therapist and she said a client of hers needed a personal chef. I called her, we talked, she gave me preliminary details and I raced to the computer to look up what a proper personal chef should have/bring to an interview.

That was a Tuesday. By Thursday, I was pulling up to a 22-acre farm within the city limits, in awe of would could be. To make a long story short, they hired me on the spot. And I think I've been dreaming ever since:

• My work schedule is 7 days on/7 days off
• I have a car to use for grocery shopping and errands
• I create lunch and dinner only. Lunch is at 2. Dinner is at 6.
• My menu, my discretion.
• Housekeepers clean the kitchen & any mess I make
• I only cook for 1 client and any of the staff that is working that day.

I feel like I'm ripping them off because it doesn't feel like work.

It feels like I was lost and they found me.

I was made to do this.