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
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.
Here's what a typical day looks like for private chef Joshua Carroll during the coronavirus pandemic.Carroll's bedroom.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.
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 well as sanitary gloves.Carroll also brings extra hand towels so that the client doesn't have to do laundry, blue tape to label dishes he'll be preparing, and one to two aprons . If he's feeling fancy, sometimes he'll pack his chef's jacket.
Carroll typically heads to Whole Foods, but sometimes heads to Eataly depending on the client. Shopping experiences at both have changed drastically. Eataly, for example, now allows just 30 guests in at a time.Shoppers are also required to sanitize their hands when they walk in and wear gloves when handling unpackaged fruits and vegetables. Only five people are allowed in the produce section at a time.
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