Looking for your opinions, professional chefs. A bit of backround. I have been in the business for 35 years,starting as a dishwasher at 13, cooking since 14. I worked my way thru the trenches in restaurants and private clubs from commis to excetutive chef and the last few years in the USA my own catering service that I sold before moving to Sweden in 2005. I have worked here as a ex chef for a bit over 8 years now plus am partenered in 2 nice restaurants plus a fast food restaurant( strickly for the money ) I have managing partners in all of them so I have little to do with the day to day other than to keep a firm eye on the books. I have been the head chef at a small hotel, conference facility. Good business and owners, lots of freedom to do what I want. However now we have new iwners comming in, good operators by all accounts with firm plans for facility upgrades. Now for the do yio think I am nuts part, I turned down the head chef job, I am just going to hang out and cook. My wife thinks I have lost my mind. It is not a money issue. My issue is at 48, with 4 kids ranging from starting college in the fall down to one just cutting teeth, 2 horses, a dog and a sincere desire to just cook, no hassels, not being anyones boss, no paperwork burden. They have recruited a good, expierenced ex chef to take the helm and we have met several times, good ideas, professional, respectiful and would certainly be fine to work with but he is even a bit puzzled as to why he is there and not me. Honestly I just want to focus on food and cooking, my wife thinks it will drive me nuts not being in charge and I dont think it will. So what do you folks think. Have I lost it(my mind) 4 shifts a week and no responseability, more time at home, more sleep, less aches and pains or will I be nuts and opening my own place in a few months.