Private Chef Chronicles: Summering in the Hamptons (Part 1)
So, did you all have a nice, relaxing long weekend to celebrate the 4th of July? Sunbathing, barbecuing, boozing it up with your friends and family? Yeah?
…Just kidding. Though I got to participate in approximately none of the above because I was busy cooking myself into the ground and then not getting to eat anything because apparently that’s what you sign up for when you decide to become a private chef, I don’t begrudge you your fun-filled holiday weekend. Much.
No, actually, the fact of the matter is, multiple private dinner-parties during fun summer holidays aside, I’m getting paid to cook, and that’s pretty damn awesome.
Want to see some of the things I’ve been making for my very special Bridgehampton family? (I’d tell you more about them, but for now I’d like to actually keep my job. Maybe later I’ll tell you that they’re a family of four – a mother, a father, and two teenage daughters – and that they like to have a plate of crudité before and a platter of oatmeal raisin cookies after every evening meal. But for now you know nothing.).
Here, the savories:
And here, the sweets!
So um, yeah. I’ve been busy. Tomorrow, I’m cooking for a party of twelve. The menu is ambitious, but I’m excited about it. It has potential. If it’s successful, I’ll tell you about it in my next post. If it fails… I’ll probably still tell you about it. For now, have some crudité. …It’s mandatory.