I actually went to Le Cordon Bleu in Marylebone, London finishing there in 1976. I have never been a professional chef, though I did work in the industry for about 1 year a while ago. I have been in corporate America since then, but now that I'm in my late 60s I would really love to get into the industry. So I thought of becoming a private chef. Is that too grand considering I haven't cooked professionally for decades? And if not, how would you advise me to proceed. Thanks a lot.