For the first time in my culinary career, I haven't got a clue what to do next. Like most people who have been in the biz for a while, I'm able to name about 50 places that I've worked if you include the odd job where I worked a few hours and then saw the rancid raw chicken dripping into the fresh Romaine. So, over 15 years I've worked everywhere from diners to swank fine dining, and over the past five years I was the chef at a nicer place near Cape Cod, and more recently a dumpy diner that I leased in Vermont. Due to Vermont not getting any snow to speak of this past winter, I decided to walk away from the money losing restaurant that I had. Now I own a house in the a** end of nowhere Vermont, have a 17 month old son, and not a whole lot of cash. Without a kid, house or wife, I'd either work for Haliburton for $80k in Afganistan, or hop in the car and just drive somewhere nice just before the busy season hit and find a gig there. (That's how I gt my first job on Cape Cod) Lately I've been thinking that going to Culinary School might not be a bad idea. Specifically I've considered going to NECI in Vt to take their Associate Pastry program. I can already make laminated dough, and am not sure if I will walk away with much more than a piece of paper. (It may give me some ispiration being around foodies again though.) One thing that has bothered me lately is that I remember making beautiful plates a few years back when I worked in fine dining, but have since completely lost my touch. Doing 400+ covers/day working solo as a breakfast cook will do that to you. That all said, if you had zero inspiration, a house, kid and wife, and a solid resume, what would you do? Oh, and I've been offered $40-50k to open a bakery if I want a silent 50/50 partner. Arghhh!!!