Some time in May, I’m going to be a father. Yes, the “Frenchie” is going to have a “Tater-Tot.” This simple fact has had a significant impact on the places I have been applying to the last couple weeks.

Last week I had an interview with the Sous Chefs at a trendy restaurant in the U-Village. It was little more than an over-priced burger joint with some comfort food and a full bar. The good point is that many of the cooks they have had over the years, including the current crop, are Seattle Central grads. One of the Sous Chefs also knows one of my favorite classmates. I have a couple plusses, so I hope to hear back from them this week some time to maybe trail next week if I find out I’m free.

There is a place in Belltown I am going to be trailing at tomorrow. The pay is good to start, but I am wary of the potential turnover and bad habits I may or may not pick up. The owner is a character. Sort of a spaced-out, pothead, Thomas Dolby-looking, New York front-of-the-house refugee. I doubt I would get much of an incremental raise over time. I see myself leaving in two or three years in search of something more interesting, but at least I would have cut my chops by then.

I have, however, a very, very good opportunity at a nice Downtown Italian place on 5th avenue, kiddy-corner from the new public library. These people are really good, very personable, and care very much about the food. The pay may be low at $9.00 an hour to start, but I could easily see myself staying there for a very long time, being a sponge for everything I can learn. After I got my station down and learned everything I can as a lunch sauté & pasta cook, I could get a slightly more flexible schedule to accommodate being a new papa. This opportunity is all about longevity and having evenings with my love. These are all good things, and the reason I want it the most.

I think I’m going to find out in the next couple days what is going to happen. I don’t know where, and I don’t know for how long, but things are looking up.