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!

Dennis Nosko and Christine Robinson of A Fresh Endeavor Personal Chef Service

Last week APPCA member and friend Christine Robinson wrote a Facebook post that articulated what so many of us are feeling these days–boredom with the routine at home, irritability with the constraints, and yet a total understanding that it was all necessary. So, I asked Christine who, with her partner Dennis Nosko, operates A Fresh Endeavor Personal Chef Service in Boston, Massachusetts, if she’d like a different challenge, guest writing a post for her fellow personal chefs. I’m so glad she embraced this because what she wrote below is so meaningful!

I had heard from a lifelong friend sometime in mid January that she was concerned about this virus popping up in China and had I heard. I researched the rumblings and decided that it would be a good idea to just prepare a little bit (anyone knows my least little bit is over the top) because we all know when you prepare and over plan, nothing happens.

Spanish-Style Chicken Thighs

Needless to say, here we are. We have been in business for 20 years and have seen downturns, trends, situations, busy times, lean times, but everything always balanced out. This, this is one for the history books as we navigate the biggest challenge our world has faced in recent history.

When everything started hitting we made sure to let clients know how vigilant we were and that we understood their fears. We have had about five clients hang on for the duration, all people who stay at home under most circumstances, have some special needs, and have spacious enough homes that we can practice safe distancing and bring in as few items as possible. Cleaning frantically has become the norm and taking our temperatures and announcing numbers has become second nature. We keep in touch with other clients who have taken this time off to email, trade some recipes and just check in with no mention of business concerns, rather human concerns. We love our people and want to see everyone on the other side.

Right now is the time for our best ideas to be put forth, to brainstorm, to get creative.

I started a Facebook page almost a month ago called ChefDemic—we are just over 250 members. We became concerned with people’s abilities to cook from what they had available in their freezers and pantries, and also wanted to address food waste and using what you have on hand. Our intent is to amp up on demo videos (our son bought us a tripod to use for videos) and to move over to a YouTube platform and continue this. The sense of community on the page is very strong and we have regular posts from members showing off their own creations. When we have not been available to offer advice in a timely manner, 10 odd people will address a member’s concern. Much more than the food advice, is the distraction, the humor, and the support for our members has built a wonderful, creative group.

Mixed Vegetable with Cabbage, Peppers, and Broccolini

This has also spurred talk of online cooking class parties or instruction.

We are taking this time at home to rest our minds, deal with our own health, get out and walk, and allow ourselves to fear the uncertainties, while taking some time to regroup mentally. Menus for clients are being revamped, we are cooking for ourselves, concentrating on balanced meals rooted in foods that boost immunity. I have managed to maintain a 20-pound weight loss I started on shortly after my surgery at the end of October and so has Dennis. Documenting this journey could be another direction we explore.

Filling for Burrito Bowl with Bison and Spinach

As far as the future, our plans are to focus on the very cornerstone of the personal chef industry, something we all know, to sense and execute customized food in the safety of the client’s home with attention to quality personally managed for them. I see a trend of gatherings being more special and possibly more frequent as we are all learning to celebrate the little things, as no one wants to miss out on any moment with loved ones  ever again. I envision a time when the RSVP lists are going to be packed with ‘YES! We will be theres,” and fewer, “Can’t make its.” While that may take time, we are willing to rework our model to fit the client needs.

Be well and be safe. You are our people and we love you, too.

How are you coping with sheltering at home. How are you thinking about adjusting your business for the future?

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!

 

 

 

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