May/June 2023

A day in the life of an execUtive chef U sually, I wake up about 4:00 or 5:00 in the morning to go to the bathroom.

Hopefully I get back to sleep before my mind starts going over the day ahead, but that seldom happens. The next two hours or so consist of me texting myself reminders for the day’s events, checking the upcoming staff schedule and making sure I have everyone in place. If I am lucky, I can fall back asleep just in time for our three dogs to let us know it’s time to go out. Once my wife and I have finished laying out three bowls of dog food and an additional three of water, I start to get ready for the gym. 3 years ago, I never would have thought that I could drop 100 pounds and leave my lifelong food addiction in the dust just with healthy eating and just a little weight training. Not only has the gym allowed me to regain my health, but it is also the only time I feel that is my own. Although I do often share it with my twin sons, it grants me a rare opportunity to not have to think about work for an hour and a half. Once the workout is over, I race home to shower and get ready for work. I am thankful that I have been able to work with my wife every day for the past 5 years. We spent the first two decades of our marriage on opposite schedules;

it was a big change indeed, but a welcome one, nonetheless. Driving to work consists of me sending emails, taking phone calls, and texting vendors (sometimes all the above) while my wife drives. Pulling into the parking lot is always a nerve-wracking experience, mostly because you never know what you will find. Did the dumpster get picked up? Did the delivery guys bring the correct orders? Is anyone calling out sick? Has a Rabbi set my equipment on fire during

hospitality news / May/June P 24

Powered by