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A day in the life of a private chef in NYC, who has been taking the subway to his clients’ homes throughout the pandemic and cooking them meals like beef ribeye and kale salad


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Joshua Carroll is a private chef based in Brooklyn who cooks for clients in SoHo and the Upper East Side, among other New York City locations.
The coronavirus pandemic has drastically changed how Carroll commutes to his clients’ homes and shops for ingredients.
Subway platforms are eerily empty, the once-buzzing Eataly marketplace in downtown Manhattan only lets 30 people in at a time, and Uber drivers use plastic wrap to shield themselves from customers in the back.
Here’s what a typical day on the job looks like for private chef Joshua Carroll during the coronavirus pandemic, from the time he wakes up to the time he goes to bed.
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Before COVID-19, private chef Joshua Carroll cooked for eight to 10 clients in New York City per week and averaged one to two dinner parties per weekend, some as large as 45 people.

In the age of social distancing and with the New York State on Pause executive order in effect through June 13, dinner parties are off the table.

Now, Carroll prepares food for just a handful of steadfast clients, traveling from his apartment in Brooklyn to their homes in Manhattan once or twice a week. With face mask on and gloves at the ready, he navigates a new world of empty grocery stores and eerily silent subway rides.

Carroll has been a private chef for two years. In April 2018, after working the New York City restaurant circuit — notably at Craft, an upscale farm-to-table restaurant in Gramercy, and The Musket Room, a Michelin-starred restaurant in Nolita focused on New Zealand cuisine — he joined The Culinistas, a network of private chefs for hire. Last year, he left to pursue his own brand.

Here’s what a typical day looks like for private chef Joshua Carroll during the coronavirus pandemic.

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Joshua Carroll, a private chef based in Brooklyn, typically wakes up around 7:30 am.

To start his day, he likes to get his blood flowing. Since gyms are closed due to the coronavirus, he has been running outside or doing cardio on his rooftop.

After working out and showering, Carroll sits down at his kitchen table around 9:30 a.m. with a cup of coffee for about an hour to review the day’s menu and his shopping list.

Two to three days before Carroll shows up at a clients’ home, he reaches out to them with a suggested menu based on what they liked or didn’t like from the weeks before and make revisions accordingly.

Next, he packs up his Messermeister Chef Backpack with an assortment of essential tools and tools that clients may not have — like an oyster shucker and melon baller — as …read more

Source:: Business Insider

      

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