I have been involved in the world of food since I was 16 years old. I went to college for hospitality management. I worked for Hotels like the Sheraton and Marriott. I managed restaurants. I was a chef for catering companies and restaurants alike. In 2002, I was in Massachusetts working for the Sheraton Hotel as a Sales Manager. I wanted to make a little extra money so I went back to work for my high school boss at the best offsite catering company in Connecticut. I was at a fundraising event in New Haven, CT, I was waitstaff. Across the event as we were setting tables arrived one of the food vans from the home kitchen to set up plating for that evening’s event. On the truck was a young guy, around my age, giving direction to the team of people helping set up and unload the van. We met quickly, but continued on with our evening’s responsibilities. He impressed me because he was in charge of this massive set up. I went back to Massachusetts. A short time later that same boss asked me to come and work for her at that same catering company. Finn’s Dad was still employed as the Operations Manager for the company. He coordinated all of the trucks that left us for each of the events on any given day as well as the delivery of hundreds of corporate lunches being sent to offices around the state. I was a sales manager and sold weddings at an antique farmhouse in Middlefield, CT. We worked together for a few months and became friends. Then we started dating. He was in the National Guard and had been for 8 years. He has been stationed all over the US, but had never really left the state of Connecticut on his own. Less than a year later he moved with me from everything he knew to New Hampshire.