As a professional chef, I never thought my talents wouldn’t be utilized in a fine dining establishment on a regular basis. I’ve worked all over the country, from a five star, four diamond hotel in Colorado, to an Irish Pub in North Carolina.
Now my days can be summed up in lyrics of a Lonestar song, “She said, ‘I can go to work until you find another job.’ I like the sound of that, Watch TV and take long naps. Go from being a Hard working Dad to being Mr. Mom”.
I had it wrong. Being a stay-at-home dad has challenged me in every way possible, much like that of an Executive Chef job.
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Temper tantrums, running around naked and fighting naps are almost a daily occurrence. Restaurants present the same problems; customers complaining over anything, “babysitting” staff and loading up on caffeine to stay awake.
Even the food is the same at home.
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My 2-year-old son, Logan, has now developed a sophisticated palate for his age. You won’t find chicken nuggets or hotdogs in this house. Smoked pulled pork sandwiches, roasted chicken with glazed carrots and parsnip puree and Mexican street tacos are on our weekly menus.
On the plus side, I get to spend these very important days with my amazing son. Between the craziness, he loves to “cook” for me in his play kitchen and strum on his guitar while singing “Old MacDonald.”
But I’m hungry for a little change.
I do enjoy every minute with my son, but I do miss the thrill of being slammed on a busy Friday night and working my behind off on the line.
So I write to you, Stillwater. I’m here, enjoying a break while Logan naps, ready to deliver answers to all of your cooking and being a dad questions. “Been crazy all day long. It’s only Monday, Mr. Mom.”
(Taylor Kneubuhler is a Professional Chef and Chef Consultant from Stillwater, MN. He can be reached at taylorkneubuhler@gmail.com)
