(Chef's) Widow of the World

Hello Friends, Today I bring you another installment of  (chef's)widow of the world.  This time around we meet Skye a hilarious sage who lives in my old hood.  Read carefully as she offers some words that I have now turned into my new life mantra. Enjoy!

xoxo bitches


What is your name & what kind of widow are you?

Skye Monahan Widow to Chef Matt

Where is your casa & what is your jobby job?

Brooklyn, NY I am Senior Level Interior Designer for the oh-so glamorous field of....health care....I know, I know. Just like being chef...... Honestly, it's totally geeky, but I dig it.

How long have you been in a relationship with someone in the ‘industry?’

We've been together for 5 years, married for 3....so in "industry" years, what is that...like 1.75 total ;)

What is your biggest turnoff or dislike of being a Chef’s/Restaurant Widow?

Carrying the groceries up four flights of stairs...You see, I am not one for working out. It's not really my thing...ever. However, the responsibility of shopping for the family (myself and the husband) falls on my shoulders. And my shoulders get sore, all of the time. Typically when I reach our landing, I am cursing the fact I have to do it by myself. But as it's my only means of real exercise, maybe I shouldn't complain so much.... I simply miss the mundane married-life moments...shopping at the grocery store together, meeting for drinks after work, fighting over the bathroom in the morning...the little things.

What is your favorite aspect of being a Chef’s/Restaurant Widow?

I love food. I love dessert. I love beer. I love wine. I love cocktails.....These things brought us together as a couple. Together we've learned more about the craft and shared more culinary experiences than I ever could have imagined. I feel so fortunate each and every time we share a meal or drink together because the conversation is so much fun and my husband's passion is infectious ....at least we find that discussing the nuisances of our favorite beer fun...others might use the word lame but....

Considering your significant other most likely works a million and one hours a week, how do you find time to keep the relationship alive?

Honestly, this is hard work. We both do our best to communicate, whether it's over the phone - text - email - or late night visits. However, it typically requires a lot of sleep deprivation on my part. Against my better judgement, I stay up late up at night in order to spend an hour or so with him. When this happens, he tries his hardest to drop everything at the door, as soon as he walks in. It's a team effort. And when the nights and weekends are long....absence truly makes the heart grow fonder.

When you do have time together what is your favorite thing to do (besides the nasty:)?

We have a thing for flea markets. We like hunting for the odd, random and unique. However, we typically have to go PA or upstate NY for the bargains, because the hipsters of Brooklyn make way more money than we do and drop some serious change. Don't let that dirty mustache and uber tight christmas sweater fool you - those kids will bust ur knee caps for a $500 end table. Damn BK.

Do you have any sage words of wisdom for those men or women just starting a new relationship with a Chef or Restaurant manager?

Embrace the adventure and trust it can work.....

Do you cook?

Haha, I have honed my palette enough to know that I am a really... really... really... bad cook. I feel it's somewhere between dog food and gruel. Baking on the other hand comes naturally. I am somewhat of a baking idiot savant. Too bad cherry pie and chocolate cookies aren't appropriate dinner food.

What would your last meal/adult beverage on earth be?  Who would you eat it with?

I have been thinking about this question for a week now and it's just made be hungry each day........ The "with" is easy, my dearest family and friends on the plaza in Sonoma, CA.... The meal would begin with a collection of our favorite meats, cheeses, and mushrooms. Then we would dig into the main course prepared by the husband, lamb with seasonal vegetables. The beverages would have to be an assortment of California wines, Bell's Brewery Beer and Bourbon.

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?

We haven't yet crossed the line into parenthood. I guess we are at the age in which parenthood has become a much more real possibility. Our bank account is somewhat stable, we live in an apartment with a bedroom separate from the living room, and going out isn't as cool as staying home. However, the balancing act scares me to death. There are days in which I can barely remember to brush my teeth before running off to work, let alone remembering to make sure someone else does. It's difficult to imagine being the only one making sure those things are done. More often now however, I think about how cute our kids would be. When I see babies on the street I think, "cute," not "please get out of my way, you in the stroller!" Believe it or not, these are the signs that I am as ready as I will ever be...I just hope our baby doesn't mind sleeping in a fruit basket hung from the corner of the bedroom, because that's all the room we have....

If you have/had kids would you encourage them to pursue the restaurant industry as a career?

I will encourage whatever my children are passionate about...but I won't be surprised if Daddy has them in the kitchen at a young age

Feel free to share an awesome widow facts about yourself &/or anything you’ve got going on…blog, restaurant events, etc…

My husband and I are currently working with a photographer, and soon to be published author, on a small online expose of our home brewing projects and small roof top hop yard. I'll keep you posted!

Please feel free to elaborate on anything.

I must admit I haven't met many widows, yet the ones I have had the fortunate opportunity to know prove that we are strong and passionate souls. It takes unique perspective to live a life less ordinary and we all seem to do it with grace, humor and humility. I am truly an honored member.