Starting Out
By way of introduction: I'm the wife of a chef in Washington, DC, we've been together for more than 8 years, but only married recently. In fact, he and his business partner opened the restaurant only a month after our wedding. I love the restaurant industry, but don't want to work in it. Tried it, it wasn't for me, returned to 9-5 and am happier for it.
There's a lot more to life than who you're married to, but since I titled the blog Chef's Wife, let's start by dispelling some myths about being involved with/married to a chef.
Myth #1: You must eat really well at home. - The truth: My husband, like most people, does not really enjoy bringing his work home with him. I sit in front of a computer all day long, with email popping up to tell me whenever some bit of news has arrived. When I come home, I avoid our computers like the plague. He sees food all day long and the last thing he wants to do when he returns home is have to cook for someone else ... even the one he loves. Now, if he is fortunate enough to have two full days away from the kitchen in a row, he starts to get a little ... well, homesick might be the best word. After a prolonged separation, he will get "the mood" to cook dinner, and then, we eat well.
Myth #2: Chefs are really particular about what they eat. - The truth: Chefs are really particular about what other people eat. Mine, though very adamant about only serving the freshest, highest quality in the restaurant, requires a constant supply of food at home that can be taken from fridge/freezer to plate in under 3 minutes. Eating for him is almost a chore. That said, when we dine out, yes, he is incredibly particular about what he eats, how it's cooked and presented. We're both very critical of the restaurant experience in general (you have to be to stay ahead of the competition) but overall we're nice to servers and chefs. We will only send back food that is truly inedible.
Myth #3: You must have tried everything before anyone else. - The truth: No. Short and simple. First, my taste buds are not the ones Hubby trusts (indeed in many cases he doesn't trust mine at all, since I don't eat seafood or mushrooms.) Second, were I to try, even in small doses everything that is created by the kitchen before it is served, I'd never be able to hold down my own job, and I'd weigh more than I care to imagine. Third, I, like most people, have preferences at every meal. I select my meals more often than not because there are things I'm in the mood for.
So, three major myths dispelled. To be dealt with at a later time: The kitchen is an old boy's club, Substance abuse in the kitchen, and drinking habits of the average chef.
There's a lot more to life than who you're married to, but since I titled the blog Chef's Wife, let's start by dispelling some myths about being involved with/married to a chef.
Myth #1: You must eat really well at home. - The truth: My husband, like most people, does not really enjoy bringing his work home with him. I sit in front of a computer all day long, with email popping up to tell me whenever some bit of news has arrived. When I come home, I avoid our computers like the plague. He sees food all day long and the last thing he wants to do when he returns home is have to cook for someone else ... even the one he loves. Now, if he is fortunate enough to have two full days away from the kitchen in a row, he starts to get a little ... well, homesick might be the best word. After a prolonged separation, he will get "the mood" to cook dinner, and then, we eat well.
Myth #2: Chefs are really particular about what they eat. - The truth: Chefs are really particular about what other people eat. Mine, though very adamant about only serving the freshest, highest quality in the restaurant, requires a constant supply of food at home that can be taken from fridge/freezer to plate in under 3 minutes. Eating for him is almost a chore. That said, when we dine out, yes, he is incredibly particular about what he eats, how it's cooked and presented. We're both very critical of the restaurant experience in general (you have to be to stay ahead of the competition) but overall we're nice to servers and chefs. We will only send back food that is truly inedible.
Myth #3: You must have tried everything before anyone else. - The truth: No. Short and simple. First, my taste buds are not the ones Hubby trusts (indeed in many cases he doesn't trust mine at all, since I don't eat seafood or mushrooms.) Second, were I to try, even in small doses everything that is created by the kitchen before it is served, I'd never be able to hold down my own job, and I'd weigh more than I care to imagine. Third, I, like most people, have preferences at every meal. I select my meals more often than not because there are things I'm in the mood for.
So, three major myths dispelled. To be dealt with at a later time: The kitchen is an old boy's club, Substance abuse in the kitchen, and drinking habits of the average chef.
posted by Orlando, Sara and Anastasia | 2:09 PM
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