The Cantina is closed, a new sushi place is going in on 24th, and I've been looking for work. It has been a terrifically difficult time with the U.S. having more people on unemployment than ever before in history, and even that doesn't include failed business owners (like me) who are not eligible for unemployment.
Anyway, I have a new adventure starting next week, I leave for Mexico on Feb 12th as a chef (not THE chef, I'll be second in charge) on a National Geographic cruise ship watching whales in Baja California. It is a 2 month contract (includes several journeys, with different guests), doesn't pay very well but compared to losing money month after month over the past year and a half it will pay my mortgage, and if all goes well lead to a better position within the company. I haven't been "on the road" for more than 2 weeks at a time in years, and though I've slept on boats, I've never spent the night, and never been on a cruise ship. I hope that I was hired with a recognition for my skills and experience and an awareness that I'd need to learn some about cooking on a crusie ship before being given FULL responsibility to run the show.
My employer runs 14 vessels around the globeincluding trips down the Nile, the Galapagos and the Poles, below are some links to details about my next couple months. Please stay tuned here for photos and updates from my journeys
The Cruise Line
The Ship I'm On
Among the Great Whales
Special photo expedition and comprehensive voyage to Baja
I'm both very excited about this, and more than a little apprehensive about being away from my family, internet access, cell phone reach etc.. for weeks at a time. My family shares lots of these feelings, though they cann't be quite as excited because they won't be able to go on the fun trips I'm lookng forward to. Everyone is happy to be having some money coming into the household.
Congratulations Jefe! It sounds like a wonderful new adventure with great bonuses like travel, seeing marine life up close and personal and so on.
We were definitely sad to see the Cantina close, and quite happy to see you find a new great adventure to move forward with!
As the saying goes, "When one door closes, another one opens." Or in your case, when one place closes, a ship leaves the harbor...with you on it!"
(ok, not nearly as catchy as the original cliche. Goofy - and true!)
Have a wonderful time on your new journey!
Bright blessings,
Amy
interior decorator
EcoKind Design
Posted by: Amy Woidtke | February 04, 2009 at 02:27 PM
jefe, this sounds like an amazing job...
every end is just a beginning.......
Wish you so much luck
Posted by: frantic foodie | February 04, 2009 at 09:17 PM
Go Jefe! Glad to hear of folks on the upswing
Say hey when your back,
Antonio Knoy
Knoy Metalworks
Posted by: Antonio Knoy | February 04, 2009 at 09:35 PM
Wow. Congratulations. I love messing around on boats, I'm jealous. All the best to you and your family. We miss you.
Posted by: Andrew Conway | February 04, 2009 at 10:46 PM
Jefe,
Glad to hear that it's something. I texted what I thought was your number the other day trying to make some communication... I'm busy as usual turns out it was your wifes phone. So, I fail blogged it. I think I got the number from when you called/texted me before the Cash'd out show.
Anyways, good luck on your future ventures and I'm sure I'll see you soon enough.
Posted by: Nic Berry | February 04, 2009 at 11:46 PM
That sounds amazing! Have fun and good luck! (I'm jealous.)
Cousin Esther
Posted by: Esther Mack | February 05, 2009 at 07:14 AM
Good luck, Jefe!
Genevieve and John
Posted by: Genevieve | February 05, 2009 at 08:04 AM
Bon voyage Jefe! I was so sad to see the Cantina go, but fortune favors the bold...good for you for seeing this adventure as the opportunity that it is. Keep in touch and let me know if there is anything I can do for you or your family.
Posted by: Ellen Gantner | February 05, 2009 at 07:51 PM
Hello: I just read this piece on the internet and wanted to make a comment.
I run a specialized French cooking school in my Inn on the eastside of Seattle. We are always looking for high quality classically trained chefs to instruct our hands-on French regional cooking classes. This is certainly not full time employment for any chef...but it is monthly.
We are also starting another Inn and cooking class enviroment in the Florida Keys...18 miles from Key West. Cruise ships come into Key West on a regular basis...and maybe if you are in that area...and have a few days off...we could work a class in when you on land by the Atlantic...it's just an idea..but I never know where things will lead me...and I certainly wanted to offer you an opportunity to do something with us here in Woodinville when you are home.
Thanks, Nancy Gates-Douglas
Posted by: Nancy | February 11, 2009 at 09:47 AM