Yes, I do Jane, but only for private clients. I used to be head chef in a restaurant in the 19th. Paris, but I really do not intend to work those sort of hours ever again. Life is far too short and I am far too old. Also, I like to work for myself, as in that way I can keep to my standards and not a company's profit margin. Funnily enough, I ran restaurants in the U.K. without the benefit of a sous-vide machine , a foam gun, spherification equipment, Porsche knives etc. etc. etc. and just as you did, I managed. However, I have them now and I'm just loving my latest toy.