Today, I’m linking up with a few other blogs over on The Hallway, (a lifestyle blog written by fellow chef wife Shannon Hall). It’s just a fun way to get to know others and to let our readers know a bit more about us.
So here’s a bit about what’s been going on in the life of this chef wife lately:
What I loved about the past week:
My chef/husband being around more to help with the kids. That might not seem like a big deal to many, but it was a rough week and it was really helpful to have him home a few evenings for support! It was nice to not feel like I was parenting alone! (Sigh of relief!!) (more…)
Today, as we continue on in our series talking about how to have a successful career AND be married to a chef (oh, and don’t forget about kids), I’d like to introduce you to Amity Howard Reiss.
Amity is a wife of 10 years and has been together for 19 with a successful Executive Chef. Chef Joel Reiss has worked for some of the most well known establishments and Chefs in NYC. He is currently the Executive Chef for the S Prime Steakhouse in Long Island City, Queens. She is a full time school psychologist for a Nassau County school district and slowly starting a part time photography business. They have two amazing little boys, 4 and 5 years old, and reside in Oceanside, NY.
I’m so thankful for Amity’s willingness to share her thoughts on this important topic that many of you have expressed interest in.
A woman can do it all! That is how I truly feel. We can support our husbands in their career, honor our own path in our personal pursuits of interest and raise our children to be intelligent, compassionate and successful citizens. Now, how we manage to do this takes a strong path of conviction, not to mention a great amount of compromise and sacrifice at times.
How to have a successful career and be married to a chef? Let’s now add children to that equation? How to have a career, be married to a chef and raise a family…all successfully??
Let’s chuckle a little at that and be honest. It’s not an easy task and I would hardly admit that I am successful at any one area. Sometimes it feels like I am flying by the seat of my pants just near the precipice at all times.(more…)
Today, I’d like to continue the discussion about having a career AND being married to a chef.
Last week, I shared my thoughts and experiences about this, but I totally left kids out of the equation, as I have never worked full time outside the home since we’ve had children. However, I know many of you work full time outside the home AND are married to chef AND have kids. So I decided to ask for some help on the topic. Today and next Monday, I’ve asked two of my fellow chef wives to share their thoughts and experiences about raising a family with a chef AND working full time.
Today, I’d like to introduce to you Nina Sargent. Her chef/husband Eric is a chef at Blue Moon Cafe in Waterville Valley, New Hampshire. They have 2 boys. Here is her story . . .
Since the very beginning I’ve been a working mom while my husband has been a server then chef. There were times when I supported the family because he was between jobs. We have two boys ages 8 and 5. Each job that my husband has held has brought with it different demands and requirements. Some jobs required him to work 16 hour shifts 6 days a week and I was essentially a single mom. Other jobs have him working dinner shifts, allowing him to be with us in the morning as we get ready. Being a working mom and married to a chef is not easy. Heck, being a working mom is not easy in and of itself. (more…)
One thing I struggle with is finding time for myself and finding time to do the things I would like to do instead of just doing the things I have to do. I believe finding this balance is so important because if I’m a mess, how in the world can I take care of myself and my family.
Before we had kids, this wasn’t a problem. Yes, I worked full-time, but my chef/husband worked more (big surprise) so I always had time in the evening for hobbies (or to watch TV and do nothing).
If I wanted to spend time with friends or go out and do something, I could. No problem. (I might add that I could also afford it as we were both working full time.) (more…)
a mixture of one liquid with another with which it cannot normally combine smoothly (like oil and water); an atypical combination of two things
After a year of blogging on EmulsifiedFamily.com, I have come to love the name “Emulsified Family” and feel it’s the perfect way to describe our family (and probably many of yours.)
Why?
I’m so glad you asked!
Let’s start off by looking at it from a culinary perspective. Emulsifying is a delicate process. It needs to be carefully prepared. It requires ideal conditions (temperature, balance, interaction, etc). It won’t hold together forever unless it’s cared for, but can be repaired if it breaks.
Have you ever tried to make mayonnaise? If you just throw all the ingredients into the blender it’s not going to work. (Maybe it would work with a Vitamix. But in my Oster blender . . . no way!!) But if you take your time and carefully follow the correct procedure, you’ll get something that is far better than what you started with. All the ingredients on their own are fine. But together, they can be AMAZING.
Do you see what a perfect term this is to describe the family of a chef?
