I'm grateful, more than ever, that my husband and I have secure jobs. I'm reminded every day how real this failing economy is. This is the scariest article about the state of the NYC restaurant economy I've ever read.
Support your local restaurants. Eat out. Tip well.
DCW_NYC
-Hilary-
This blog is a place for wives, girlfriends, significant others, and anyone else stuck to a chef to come together and chirp to each other about how to deal with the nonsense that goes along with being the wife of a chef. I was struggling to live with a ghost of a husband who I never saw until I met two other chefs' wives that saved me. It was then that I realized there must be more who need love and support too, right? Hilary, First Lady Desperate Chefs'Wives instagram @hilarya25
4 comments:
Very sad. Everybody is getting hurt, especially the high end... Not just the chefs but all the staff are affected... Tough economy as people eat out less, or spend less when they DO go out...
I'm from southern California and except for on the weekends, businesses are empty... The chain restaurants are doing okay - but only at peak hours...
I am so thankful that my husband and I are employed right now. I just found out that I will not have a job this summer, but that's only for 3 months. This is very scary for me and we don't live in NY! My thoughts are with all of the chefs/managers/waitstaff in cities like NY that are really struggling.
Jessica
DCW_Dallas
Good luck to everyone out there that's struggling right now. My chef is currently having his hours cut at his workplace and is looking to supplement his hours somewhere else.
Out of curiousity, I wanted to ask it is normal for line cooks/chefs to jump from job to job quite frequently? Maybe it's just because I'm not used to it in my industry, but my chef has a new job almost every 6 months and can't seem to stay in one place due to layoffs, cut hours, etc... We've been together more than 6 years and graduated from school around the same time-me having one job since I graduated and him maybe 10 or so. I just want to try and understand where he's coming from because from my point of view it doesn't look right and its very frustrating. Thanks for any input/insight you guys can give!
Don't worry, my chef has three different job in 1 year. At this moment he is in process to have another new job as a Sous Chef in a new restaurant, so is crazy, but the chef is looking for a new experience in the kitchen all the time. But I pray to he can stay in a job for 2 years.
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