So I feel the need to explain why I blog the way I do. Why I find inspiration. Where my heart resides.
My husband of 16 years #chefJoey brought me to a place of appreciation for the culinary arts I never thought existed. Don’t get me wrong I adore well cooked food. However, I never understood the “behind the scenes” reality of the food service industry.
Many times we think we’re doing our server a favor by tipping 10% maybe even 15%. The truth of the matter is that here in the United States, so many service industry professionals rely on our philanthropy, because they are paid well under their worth. This is normally done to keep profits in the pockets of the ownership.
I understand you need to make money to keep the wheels greased but lives are being ruined, most chefs, sous chefs, servers, waitresses, bussers etc can’t make a living wage working one 50 hour job…. So they get a breakfast gig, bartend on the side, drive Uber or Lyft.
And for what… To barely make ends meet, to feed themselves.. Maybe, if they’re lucky…. Maybe do some laundry (probably not, no one will notice and if they do they smell just as bad).
That’s just a glimpse of the 80 hour chef life… No Bobby Flay or Emeril LaGasse. No fame or fortune, just lost nights, weekends and holidays offered up to the ecumenical god of convenience. I’ve watched my husband busy his ass week in week out for companies that shake him off as soon as a less talented, more eager “chef” comes along.
I only wish Netflix, Food Network and Amazon Prime would show what it’s really like to live this life. Not glamorous in the least.
So that’s why I highlight super positive, entrepreneurial go getters. Just thought I should explain myself.
As always stay healthy and safe.
🤗🤗💚💚