ChefWife

chefandI

Things My Chef taught me…..

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  1. Mise en Place – probably my favorite term. Over the years of our relationship, I became his sous chef and dishwasher; his student. I learnt how to chop, dice, julienne.  The importance of prepping  prior to the actual cooking truly made the process easier. Cooking as a couple was more fun over a bottle of wine.
  2. He loved books as much as I did. Although, his idea of “reading” was limited to shorter paragraphs and included photos. We have shelves full of cookbooks and magazines he has accumulated over his lifetime. His desire to learn has not decreased over the years, realizing that he will never know everything in his field. The art of Cooking is forever changing. Gifts have included Book binders for him to store pages from magazines, scanners to store on computer but as much as they are accepted and loved, he still loves to receive books.
  3. Time Management and Checklist. Cooking for 10 takes the same prep as cooking for 100. It only increases the adrenaline and the satisfaction of a successful event is 10 times greater. His organizational skills are on point. Each Event is different but all require the same attention to the same details, order taking, purchasing, budgeting, setup up etc.
  4. How to remove stains.. LOL this is a good one and had nothing to do with “Cheffing”. He has removed many wine stains, bbq sauce stains, curry stains, oil stains from my clothes, our staff shirts, customers clothes.. He gives high praise to his Grandma Jenny.
  5. Work began based on your timing to get a project done, not necessarily a schedule. This carried over into our life. It made sense to some degree. If a stew took 1 hour and needed to be served at 10am on a delivery which will take an hour with no traffic, guess what, you don’t go into the kitchen at 9am.. Do the math.
  6. Not every dish is prepared the same. However, if the outcome is a success, then the process to get there doesn’t matter. He’s made some traditional dishes from Trinidad. We went back and forth with my recollection of a recipe vs his tweaking the recipe to make it his own and it was quite delicious, making me question my grandmother choices LOL

This is a complete List but I promise to ADD on as I remember.

Thanks for stopping by

Chef and I

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A Chef marries an Event Planner…..

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So the story began… (this Blog Post is a year overdue LOL) – Happy Anniversary to US

Chef and I renewed our vows over the holidays 2015-2016. We celebrated 20 years of staring at each other. haha. How does a Chef and Event Planner go about planning an Event for themselves? Stressful Research and Planning, then throwing it all out the window.

Country: (Destination Wedding or Local – figure out what you can afford, who will not be able to attend if destination, how many guests you will eventually have)

Before even considering location, we had to decide on Country. We decided on Trinidad and Tobago, since my family is there and it would mean less of us would have to travel and not Visa restrictions etc.

Informing important Guests: (Inform guests who may need to organize travel plans and time-off from work)

Tell those who you really want to attend your plans. Hope they’re on board with the tentative plan, even if you do not have an exact date. Both my USA in-laws and my family were very excited about our plans

Timing: (Is the date special to you? Do you need to consider the rest of the group)

Our actual Anniversary is January 12th. However, we decided to hold the renewal between Christmas and New Year’s because our family would be able to take off from work then. Since we would all be taking the week off, we had time decide on the actual date.

Location: (Finding the Venue that suits you and your vision)

Trying to figure out what we wanted to do was probably the most difficult part of this process. Something I talk about with my clients. Unless you are honest with yourself and have a clear “tentative plan” of what you want to happen, you will find yourself all over the place searching out venues.

I spent a lot of time on the internet, researching places. Then calling my siblings and Trini friends to ask their advice. Oh another piece of advice: Don’t listen to anybody else!!! Their idea of a “perfect event, or location etc” is totally different to your vision and this will also drive you crazy. However, not being physically there, it did help to get feedback on locations while ignoring their opinions. LOL

Once we decided upon a Venue, Chef and I had the task of having to deal with the Catering  and Reception Plans

Reception (be true to yourself. Host and Event which will reflect who you are)

So let me just start by saying, we didn’t want a Reception. Chef and I are so low-key and laid back, the thought of hiring a Caterer, Decorator and all the other frills necessary, was just really stressing us out. We didn’t want any of that. OK OK! Truth be told, we bitched about the Food and the Decor LOL.

So we did what we always do, hosted our DAY OUR WAY!

Booked rooms in a Resort for the entire family, We wrote our Vows, bought Champagne in Duty Free when we landed, order Pastelles from a friend, hired a photographer (important), ordered LOCAL flowers for my bouquet and his boutonniere and one of my best friend surprised us with a cake.

Folks dressed up, others dressed down and a few in between, Toes in the Sand were mandatory…..

We stood on a beach, recited our vows and then one by one, our family and friends shared what OUR UNION meant to them. We cried, we drank, we ate and then we swam.

Magical things occur when a Chef marries an Event Planner. 

D

 

 

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Busy Busy Little Bees

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Chef and I have been busy with Catering the last few weeks. In-House and Off-Premise. Most of you who follow, knows it’s just him and I, so we’re exhausted.

Tonight we’re pulling off a triple shift delivery for Coca Cola with the last delivery at 2:00am tomorrow. Hopefully get back to bed because we are hosting the last Wedding of the Year tomorrow (Dec 23rd)..

Feeling truly Blessed.

For those of you who have missed our last Service night, we’ll see you in 2017 in Our Kitchen

Hugs

D

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Does your Chef wear his Wedding Band

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I’ve been trying to photograph my hubby aka Chef at work (when time allows). I realized the photos show his Wedding Band and thought, “Does your Chef wear his Wedding Band at work”?

I believe the question had come up on our Chef Wives “club” but never really responded there, since it has never been an issue for us. His is a rugged clunky ring; been on his finger going on 20 years. So I googled said question and found some interesting comments:

1. If it’s a simple band, yes. No to Stones – which I can understand, you wouldn’t want wear and tear and a diamond falling into your gravy.

2. Some Chef Wives admitting that they’ve requested, asked, demanded that their Chefs wear their rings.

It honestly never occurred to me to be an issue until i began looking at the photos.. Rings are a symbol of our union. Whether your Chef wears it or not at work, shouldn’t impact your relationship/marraige.

What’s your take on the topic? Would love to hear.

Hugs

D

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Dieting when you’re a Chef

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Hello there 🙂

My Chef is on a diet – Doctor’s orders. Well don’t get excited, it took him 3 months to “get around to it”. I’m pretty supportive, he is my husband after all. “through goodness and in health” and overlooking the fact that he’s becoming “fluffy”.. You tend to overlook it BECAUSE HE’S a CHEF.. So I ask myself, how supportive am I really? Doesn’t my “support” simply make me an enabler?

We’ve been discussing possibly having a vow renewal. Before you all start thinking “oh she must have said – you’re fat you should lose some weight” NOPE, that’s not what happened. After a doctor’s visit, knee surgery was discussed. Well if your Chef is anything like mine, you know that’s a big joke, who has time to schedule surgery aka time off. So once I began pushing about the vow renewal, it meant really scheduling time for surgery, so HE went to visit the surgeon.

Pretty much the conversation was “if you lose some weight, it will take the pressure (some) off your knees, we can (fill in blank) and buy you some time.. OK. so he decided this was the motivation.

However, that means I’m ON A DIET ALSO! Great for me because I too feel like i’ve been gaining. Owning a restaurant, we eat after service which is usually around 10:30pm. Not the best schedule. For the past two weeks, we’ve completely cut off the starch in our diet. No bread, pasta, rice, potatoes. No Fried Foods, pan seared is acceptable. Lastly, NO ALCOHOL. So you see that little smiley face after the “hello there” it really should be O_o

He’s been getting creative with our dinner – packed with protein and vegetables. Next battle would be the portion sizes, since my Chef is a Volume Eater..  After that, hopefully, find time to exercise. My Kitchen is made up of the two of us, we have no one else, so it’s difficult to allot “free time”.

How does your Chef handle his eating habits and/or dieting? If he is “fluffy” how do you handle conversations about weight? Would love to hear

Hugs

D

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The Chef’s Wives Club

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Yep, we’ve got one of those. Didn’t you know?

We hang around in long gowns, sipping Lillets while our Chefs prepare elaborate dinners. We entertain almost every night. Our Kitchen’s the place to be. SAID NO CHEF WIFE EVER!

We have this secret society. Some of us are lucky enough to stumble upon blog posts and if we’re truly lucky, some of us find support groups. HAHA!! No offense to AA, but it’s similar to that, except we simply GAB a lot through postings. I happen to be a part of that group. Needless to say, sometimes I feel like I don’t belong there but that’s another post. This is about the support it gives.

You see, contrary to popular beliefs, we do not often eat with our Chefs (since they have weird long hours). They do not always cook for us (since they work long weird hours and too tired on their day off). We do not host these amazing dinner parties (again, our Chefs are rarely around). Valentine’s Day suck for us. Thanksgiving and Christmas requires scheduling etc..

Can you even imagine writing about your smallest pet peeve, only to realize that it is shared by other Chef Wives (girlfriends, significant others) AROUND THE WORLD. It is so enlightening. Even though it doesn’t actually help you solve your issue, it takes a load of the “I’m not Crazy” crap off your shoulder.

My Chef and I have been at it for a while. He is pretty much my Gordon Ramsey. While I’m sure Mr Ramsey is a sweetheart off camera, I vouch for his TV persona. Being a Chef is a lot of pressure and requires a thick skin (yeah, show me a Chef who hasn’t burnt/cut him/her self).

Any given day, I feel like my Chef will put my head between two slices of bread and have me repeat “I’m an idiot sandwich: LMAO!! on the flip side, on any given day, I dream of taking the cast iron skillet and hitting him over the head.. We’re SO IN LOVE!!

So my SUPPORT GROUP helps me laugh. I don’t often share the craziness because like I’ve mentioned Chef and I work together. MUCH MUCH different to having another life while being married to a chef. I can dish it as best as he can.

I understand that my situation is not unique. It is definitely a Culture in the Food Industry.. Some couples make it; some don’t. Having some support to talk it through definitely makes life bearable

Hugs

D

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Father’s Day in Our Kitchen

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My Chef works hard. He eats, drinks, breathes and sleeps his job. Being Married to a Chef, this is an annoying trait but being part owner of a growing business, I am thankful..

On Father’s Day we close the Restaurant. My Chef needs time off, needs to feel special and since most people BBQ or have family gatherings on this day, our decision was justified.

Over the years, we’ve alternated between US Open Golf and Fishing, his two loves. However, with our work schedules as hectic as it is, we both wanted an easy day. Decided on Brunch with the kids. (That’s a whole other story), then we planned to go to the Zoo. It was closed by the time we got there, so Central Park it was. LOL Turns out having a day with no plans was the best well spent full day we’ve had in a long time. Happy Father’s Day to my Chef and all the Working Dads out there.

Hugs D

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Blessed and Busy

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I began this blog, partly to encourage myself to take more photos, since I gave it up once we started this business but to also share with you our Events, my thoughts on Catering etc..

Chef and I have just been so busy with Catering and Events, both in-house and off-premise. I’ve been trying to keep up with Facebook, Instagram, Twitter but totally neglected blogging…

The business has exceeded our expectation. Still in growing stage but we are keeping afloat. Have already formed a solid client referral base, which is unbelievable in just over 2 years. We are booked every weekend through July and already have five Weddings under my belt for 2015 Wedding Season.

Here in My Kitchen, we’ve created an intimate setting. Guests have said “It feels like home but without the cleanup”. Yet, at other times, it has transformed itself into this beautiful Catering Hall for Weddings.

I love that my Clients are realizing our potential as Event Planners and most events we host, are typically above what was first presented. We are not just a Restaurant Space – We are a Banquet Space.

Well hopefully I can get into the rhythm of maintaining blogging.

D

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Baby Showers

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Chef and I frequently joke that I should answer the phone “Baby Shower Central”.. It seems that 4 of 5 calls are regarding Baby Showers.

In My Kitchen, we’ve been lucky enough to probably host a Baby Shower almost every weekend. We have hosted Events from 20-100. Some only women but the newest trend have been “Jack and Jill”, “Co-Ed”, “Boys and Girls”.

We offer Sit-Down, Family Style and Buffet Service. We can customize menu for your particular Baby Shower.

We’ve Celebrated Baby Girls, Baby Boys and some ‘I don’t want to know” HAHA!

Don’t forget to arrange for transport to take the gifts home. I’ve had many Baby Shower Events where multiple car trips were necessary.

Welcome Baby….

Hugs

D

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Got Engaged? Congratulations!!

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Next Step – Take a Ring Selfie – Tell BFF – Start a Pinterest Board.. hmm what I’m I forgetting.. Oh Right – TELL THE FAMILY!!!!

So you want to plan an Engagement Party.. Awesome. This is where I come in. Consider hosting it in My Kitchen..

Key Notes:

  1. How many guests do you wish to invite?
  2. What type of event do you wish to plan?

These two things are very important because you have to keep in mind that in some cases, your Engagement Party will probably be the first time family members from both sides are meeting each other.

I recommend doing a Buffet of some sort because this will enable mingling.. Guests don’t have to remain seated in same spot to be served courses, giving them the opportunity to move about and sit next to different guests.

For that reason, I recommend doing Open Seating. The last thing you want to do is to sit the family on separate tables, they will NOT move. Also, keep seats available for both of you at two tables, this way you have the chance to sit with both families OR not sit with them at all and sit with friends.

Gifts are not expected at Engagement Parties, so if someone shows up with a Blender because they won’t be attending your Wedding, just put it aside and send them a thank you note later.. There is not gift opening at this Event.

A take home souvenir is a good idea.. My favorite suggestion is something food related. Keep it simple, you will soon be in debt for your Wedding.

Finally, make it fun. Share Photos of the two of you. Find ways to show off both your personalities…

YOU’RE GETTING MARRIED!!! Woo Hoo!

Hugs

D

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