Don’t you just love that you can ask your chef what ingredients are in a dish and they can tell you just by tasting it?
I love that when I mess up something that I’m cooking, he can taste it and fix it (most of the time. Sometimes there is just no hope and you have to start over.)
What’s even better is when you can describe how something tastes over the phone that is just not quite right, and they can tell you how to fix it without even tasting it. That’s just crazy!
My chef/husband’s knowledge about food and his ability to taste individual ingredients in food just amaze me. You would think that after 20 years I would be used to it, but sometimes he still surprises me.
His hyper-sensitive taste buds are definitely one of the perks of being married to or dating a chef! (more…)
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The post below is further proof of how differently my chef/husband and I think about food (or things related to food.)
Let me start of by mentioning my chef/husband’s view on food and the preparation of it . . Simple, Seasonal, Local. Why put 20 ingredients in something if it would taste better with 4? Why buy an onion chopper, if you have a good knife?
(This also answers the question as to why simpleseasonallocal is part of my website address. My chef/husband has a website/blog. It’s not updated as he has no time (big surprise), but maybe it will be one day. I decided to attach my blog to his, just in case something ever becomes of it.)
Random tangent . . . Sorry.
But Simple, Seasonal, Local. That applies to his cooking, his thinking, etc. I guess I should have thought of that before asking him what 5 things he thought we needed in the kitchen at home. His answers were not what I thought they would be, but now that I think about them, are perfect (and much more affordable than mine.) (more…)
I don’t know about you, but when we travel, we always ask a local resident working at the hotel or grocery store, where the best place to eat in town is. We want to experience the food of the area we are visiting (and because my husband is a chef, we are a little picky about where to eat.)
While the internet is a great resource for finding local restaurants, it doesn’t tell you much about the quality of the food. And we all know that reviews on Yelp or another site like it, don’t necessarily represent what the restaurant is ACTUALLY like. This leaves us back to asking the locals where to eat.
Late last year, I found out about another option for dining out when traveling. (more…)
“What is it like to cook for a chef?” Depending on who you ask, you’ll get very different answers.
If you ask one my friends, they will tell you they are very nervous to cook for my chef/husband.
If you ask the parent or sibling of a chef, I don’t think they would think much of it since they’ve always done it Although they might ask a question or two if the chef is around when they are cooking. (Please correct me if I’m wrong.)
If you ask an aspiring line cook what it’s like to cook for an Executive Chef in an interview, they’ll probably tell you they were very nervous because they wanted to do well and get the job.
But what about the wife or girlfriend or a chef? (Or husband/boyfriend . . . you know I never want to leave you out, it’s just awkward to always say all types of people in one sentence.)
I do the majority of cooking at home since I’m married to a chef. Most of the time it’s because he’s not home. But what about the times he is home? What is it like to cook for him?(more…)
Ask any chef wife or significant other whose chef has been working in the kitchen for a while about their chef’s injuries and well . . . you better grab a cup of coffee and a chair because you might be there for a while.
Over the past 19 years we’ve dealt with cuts, burns, a broken back and torn ligaments, just to name a few.
Now it’s not totally fair to put all the blame on the career. When my chef/husband makes eating healthy and working out a priority, he can physically handle the job easier. However, when things get really busy as work, those are the things that tend to be pushed to the side. (This happens with many of us, not just chefs, right?)
However, no matter how good of shape you are in, sometimes injuries happen.
Right now, my chef/husband is sporting a lovely black cast on his left arm. (I would show you a picture, but decided to skip asking him if I could take one as I know he hates it when I take his picture. You can take a peek at it in this Facebook post from New Year’s Eve.) He’s left handed. He doesn’t have any broken bones, but has torn ligaments in his elbow from repetitive movements (chopping, working the sauté station, etc.) Even with the cast on, he’s in a lot of pain. (more…)
I’ve asked it before, 
