(Chef's) Widow of the World
My name is Kellie Doolittle and I am a Chef's Widow.
Where is your casa & what is your jobby job?
Currently my casa is in Crozet, VA - as for his - It's in Tulsa, OK. After long months of debating when to leave my job and sell the house, I came to the conclusion that I will soon join my Chef in Tulsa. I am an Occupational Therapist working with Military service members who return with Traumatic Brain injury and Post Traumatic Stress Disorder.
How long have you been in a relationship with someone in the ‘industry?’
That would be 11 years, married for four of those years.
What is your biggest turnoff or dislike of being a Chef’s/Restaurant Widow?
- Is it possible to go eat at a restaurant without having your husband count the minutes between the drink order and the appetizer order?
- When you cook in the residential kitchen, could you please not use every single pot, pan and spatula that we own - creating an enormous mountain of dirty dishes for me to wash, I am not an industrial dishwasher.
- His Chefly ways are rubbing off on me -- sometimes I can become too critical of plating designs too
What is your favorite aspect of being a Chef’s/Restaurant Widow?
Being married to a man that has so much passion, determination and drive to excel and create the best restaurant/dining experience possible. He puts his heart into everything that he does -- and it has to be done right.
Considering your significant other most likely works a million and one hours a week, how do you find time to keep the relationship alive?
On the weekends I stay up until he gets home and then we get to have quite time together as he unwinds from work. I always try to make a point to plan a date when he has a day off in the middle of the week. Concerts are always a good option, even though I have to work in the morning.
When you do have time together what is your favorite thing to do (besides the nasty:)?
I would say going to concerts or any music venue. In Charlottesville, VA they have a great open air concert venue with a great variety of bands and singers that come through town.
Do you have any sage words of wisdom for those men or women just starting a new relationship with a Chef or Restaurant manager?
Become active within your community, volunteer, and generally find fun things to do that take up your time -- whatever it is, make sure it keeps you engaged
Do you cook?
Yes - not all the time, but I do make a killer Bread Pudding. If I decide to cook during the week, I usually make a plate for him and stick it in the fridge for when he gets home. Small acts of kindness yield nice results ;)
What would your last meal/adult beverage on earth be? Who would you eat it with?
last meal….hmm…something simple….red beans and rice with a crusty piece of French bread and butter (that would probably be his too) As for beverage: Cooper Vineyards Noche -- a red dessert wine. The best, and pairs well with chocolate too.
I know that being a mother and being married to a Chef makes me insane, how do you handle balancing your family life with such a demanding work schedule of your partner?
Well, we do not have kiddos yet, so it is just me, the dog and the CAT. I try to keep myself busy and keep things running. If not I would be so totally bored and lonely.
If you have/had kids would you encourage them to pursue the restaurant industry as a career?
I would not hold them back from anything -- but rather inform them of the time and commitment that it requires.
Feel free to share an awesome widow facts about yourself &/or anything you’ve got going on…blog, restaurant events, etc…
We also have a service dog: Cousteau. He is a great part of our lives and serves as the facility dog where I work.
If anyone is going to be in the Tulsa area, check out Trula Restaurant In the old restored Mayo Hotel.
Since we are originally from New Orleans, may I say "WHO DAT !!!"
If would like to be feature on Chef's Widow as a Widow of the World please email me at chefswidow at gmail dot com.