Hello chefs. I for years have been Sous-Chef at a high-end french/american place, where I have built a good reputation and resume. Exec and I have always been thrilled with good ingredients, ie heritage pork, fresh local produce, live local fish, of which Eastern Nebraska and neighboring Missouri/Iowa have in abundance. My love for artisan food has gone beyond my day job- I have been visiting the farms and ranches of our producers, just learning and getting to know the process better, for over a year and got a job offer, involving one of the local farmers markets. It would involve marketing and managing produce and meats, working with chefs around the city, and being involved in planning the planting of crops and raising of livestock (which to plant and raise, based on what chefs and market-goers will desire and what will sell). My question for y'all is, if it comes time to get back in the kitchen, will this look funny on my resume? Years of working the line and sous-chef, then a break to work at the market? I have worked hard to build my resume and have a respectable knowledge of all facets of the kitchen, as well as French Haute cuisine. Money is not a concern. I'm not asking if I should take this job, as it is a done deal and i'm looking forward to it. Thanks for your input.