Prepping Thanksgiving in a Restaurant

Preparing for Thanksgiving can be overwhelming.

It’s a big meal, full or recipes that we only make one time of year.

There’s pressure to have it all taste good (obviously) and to have it all warm and on the table at the same time.

Somehow, we all manage to pull it off and live to tell about it year after year.

But have you ever stopped to think about what it’s like at the restaurant your chef/husband or significant other is working at?

Sure they tell us how insane it is and we see them physically exhausted before and after.  But have you ever seen what the back of the restaurant looks like the days leading up to Thanksgiving?

It’s like nothing I could have ever imagined!

My husband’s restaurant will be serving 1,000 guests on Thanksgiving.


I can’t even being to fathom how you would do that.

Let’s look for a minute at what prepping Thanksgiving looks like in a restaurant . .. no fancy photography, just snapshots with my chef/husband’s phone.  I’ll only share a few since you probably don’t care about seeing all 15 of them. (more…)

Equality of Pay Between Front and Back of House

I read a lot of articles online about chefs, restaurants, being married to a chef, etc.  If they’re any good, I share them or pin them.  Today I came across one that just keeps popping back in my mind.

The article was titled, “Why You Should Start Tipping Chefs.”

I know that in some restaurants, chefs and line cooks get a portion of the tips each day.  My husband has never worked in a restaurant that has done that.  He has always been paid an hourly rate or salary.

What frustrates me, is the inequality of pay between a server and a line cook.  (Neither of which apply to my husband so this post is not about me saying I think my husband deserves more money.  Just clearing that up.)

It takes a very different skill set to be a server as it does to be a line cook.  I will not get into a debate about which is harder as I think different people are good at different things.  However, when a server walks out of the restaurant after working 6 hours making more money than my well paid Executive Chef husband who is on hour number 15 that day and still not ready to leave, does that seem right?   (more…)