Breakfast tacos for dinner! Some chorizo with carrots mushrooms and chard, avocado, red onion, backyard eggs: Contributed by The Quarantined Kitchen member Trish Watlington

One of the phenomena that the pandemic has brought to social media is the rise of sharing in the quarantine kitchen. In fact, a private group I joined when it launched last March on Facebook is called The Quarantined Kitchen. Already it has 2.3 thousand members.

It’s by no means the only one. Another Facebook Group, Quarantine Meals, is even larger. Enormous, in fact, since it’s a public group, with 45.2 thousand members.

And, then there’s the more intimate private Facebook culinary lockdown group launched by APPCA member Christine Robinson of A Fresh Endeavor Personal Chef Service in Boston. She calls her group ChefDemic. It  currently has 520 members.

What the three have in common is that members are encouraged to share photos and videos of the foods they’re preparing, share recipes, ask questions, and generally be a culinary gathering place. Or as Jenn Felmley, a San Diego chef who started The Quarantined Kitchen said, “My goal is to make this an online kitchen where everyone can gather.”

For Robinson, there was also a practical issue that needed solving.

“As things closed down for the pandemic emergency, we found ourselves looking in our freezers and pantries wondering what runs on grocery stores would look like, the panic buying,” she explains. “On a whim I turned to social media and created a Facebook group, ChefDemic. All the people included in the initial invitation seemed to like the name and the idea. The premise was to have a place where friends could come on and say, ‘Hey? I have such and such and no idea how to cook it, but it was all the store had.’ We also wanted to concentrate on what people had at hand in their homes and how they could utilize those items to minimize food waste.”

Initially Robinson thought there would be 20 to 40 people talking back and forth about shredded pork over some odd grain they found and what to do with half a bag of greens. What happened, along with that, she saw, was the building of a supportive community, free from virus talk and politics, dealing only with the food they were making at home, sharing ideas, photos, troubleshooting.

“Dennis [her partner] and I started some short, informative videos, posted what we were eating at home, a few instructions on cuts of meat and freezing. After a week or two, we had people asking to add friends. Then we noticed that conversations were taking place between members who were jumping in to help others with questions. Talk about a wealth of talent and information.

“I have always despised the term, ‘safe place,'” says Robinson, “but during this whole time I have embraced it as we have provided a safe place for over 500 friends and family members, including every level of talent out there, and for ourselves. And the posts have been creative, funny, supportive, informative, and people have stuck to the rules. I have received many private thank you notes via text and Messenger which confirms that there are people craving distraction.”

Most recently on ChefDemic a group member was wondering what to do with quail eggs–and four days later triumphantly posted several photos of her Angus burger with edam cheese, quail eggs, tomatoes, butter lettuce, salt and pepper on toasted, sprouted rye. There are photos of seared polenta cake, pulled pork, and coleslaw; photos of fish markets; photos of chicken and mushroom asparagus crepes with a mushroom dill sauce; shrimp zoodle pad thai; and Bibimgooksu (Korean Cold Mixed Noodles)–and so much more.

And here’s where you can find ChefDemic’s YouTube channel.

 

I know a lot of the folks who post on The Quarantined Kitchen and find myself posting on it pretty regularly. It’s filled with chefs and food writers, and, as you’d expect, a lot of dedicated home cooks–many of whom share dishes they’ve made with food they’ve grown.

To join the private groups, simply head over to the group page and request to join. Once you’re a member you can also invite your friends. These are wonderfully quirky groups and places where you can not just show off your own creations, but get inspired by what others are making and learn how they do it–all while getting out of your head a bit if you’re still in lockdown at home.

Do you belong to a Facebook culinary group? What have you gotten out of it?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership. 

And if you are a member and have a special talent or point of view to share on this blog, let us know so we can feature you!

Be Sociable, Share!

No doubt many–dare I say most–of you engage both personally and professionally on various social media platforms. We’ve spent a lot of time here explaining the hows and whys to help you benefit from having a presence. But we may be overdue in encouraging you to find APPCA on social media. We’re on Facebook, both with a page and a group, and Twitter. And this doesn’t count our private groups on our website.

Our Facebook business page has more than 2,500 likes. It’s filled with great food information–from links to recipes and food trends to tips on healthy eating, nutrition updates, professional strategies… basically the wealth of useful information out there on the web geared to educate and inspire. I update the page four times a day during the work week and often ask questions related to the content so we can have a dialogue and share information with one another. It’s also where I link our weekly à la minute blog post on Tuesday mornings.

The Facebook group page has 1,139 members. It’s a closed group and Dennis and Candy decide who may join it–and we get a lot of requests. It’s very similar to our APPCA forums, only on Facebook. Are you getting what you think are spam requests for service? Do you have a question about how to use an ingredient or cook for a client with a specific health issue? This is a great place to post and get back helpful insights from colleagues.

For example, back in October APPCA member Perry McCown posted that he now had his first client with a no-egg requirement. He needed suggestions for an alternative binder.

” I recently connected with a new client with a few allergies, one was no eggs,” he told me. “It was a new requirement for me. Feeling very limited, I posted this to my fellow APPCA members confident someone has been there. Wow, it was hours before I had responses from several and the knowledge that came with it. I embraced that guidance quickly and have had beautiful results. Flax seeds being simmered…lead to corn bread my clients love and have asked for a few times. I’m not hesitant to do pie crusts on my beef pot pies using the exact egg replacer taught to me by our community. I was not limited, I just needed to be educated by my fellow chefs.”

Our Facebook group page is also a cool place to share referrals–this happens frequently. Our members also often share photos of successful meals they’ve created and share menus–or ask questions to get help with new menus.

Finally, we have our Twitter account. Follow us on Twitter and engage with other personal chefs, pick up links to useful information on all things food, and show off your own accomplishments. We’d love to hear from you and share your achievements.

No matter which of these platforms you use, when you connect with us, please say hi! Start a conversation. Ask a question. Post a great photo of a dish you’ve made. It’s social for a reason!

What social media platforms are you engaged in? What are you looking to get out of the experience?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

 

Be Sociable, Share!

Last updated by at .