I’m excited to start a new series here on Emulsified Family called A Chef, A Wife and a Child. During the series I’ll be sharing about our life with children, but have asked other chefs’ wives to share their stories as well.
We all have different stories and different experiences about having a child with a chef. If you have children, or are thinking about it in the future, I hope you will be able to relate to one or more of us as we share our lives with you. I’ll also be talking a bit about miscarriage, ectopic pregnancy and infertility as so many of us struggle with those issues as well.
To those chef families who do not have children yet, having a child is often an overwhelming thought because of the long and crazy hours a chef works. And for those of us living it every day, there are ups and downs as we try and figure out how to combine restaurant and family life. Then there are those with grown children who have lived to tell about it. (Feel free to leave your advice in the comments!!)
So to start off the series, I thought we should start at the beginning. . . .
Today is Father’s Day here in the United States. Many children will be waking up early all excited to spend the day celebrating their Dads. Lots of cards and gifts have been made at school, ugly ties have been purchased and wrapped up and there will be lots of hugs and slobbery kisses.
It’s finally the last week of school for our two older girls. It’s been weeks of seeing friends from around the country post their end of the school year pictures on Facebook and it’s finally our turn.
While summer vacation is a great thing for most families, for the family of a chef it’s AMAZING!! Why? Because no matter what days my husband takes off (which change weekly, daily or hourly based on what’s going on in the restaurant) we are all home and can do things together. Or we can just hang out. (Although that’s something our younger two haven’t really figured out yet. They still think that if Daddy is home they need to be right on top of him every second of the day. We’ll have to work on that a bit.)
I know you think it’s cute and funny, but every time we head into my chef/husband’s restaurant (well, it’s not actually his, but you know what I mean) we have to have a conversation about not yelling, “Daddy” across the restaurant!
It’s stressful enough just worrying about the behavior of the girls when we go to a fine dining restaurant, but the thought of them calling out to him across a fine dining restaurant . . . oh my . . . that’s a negative comment card or email from someone just waiting to happen. (Well, hopefully not, but you never know.)
Let me set the scene for you in case you’re having trouble picturing it in your head. (more…)
I’m not sure if this happens to anyone else, but things my chef/husband uses in the restaurant and menu items he’s developing end up in our kitchen. Sometimes it’s a salad dressing I wonder how I’ve ever lived without. Sometimes it’s cheesecake in a jar with lemon curd which I could eat 10 of in one sitting.
You might laugh and think I’m crazy, but can I tell you that I have spent entirely too much money this month trying to find the PERFECT pen to use when labeling a mason jar. And still haven’t found one that works perfect with condensation. (more…)
I’m excited to start a new series here on Emulsified Family called A Chef, A Wife and a Child. During the series I’ll be sharing about our life with children, but have asked other chefs’ wives to share their stories as well.
