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Show Take Note: 5 Monday, April 16,2007 Interior Design Senior Exhibit is from 10 a.m. to 4 p.m. at the Twain Tippetts Exhibition Hall. Admission is free. 797-1769 features@statesman.usu.edu BY JEN BEASLEY Staff Writer Its only been in the last few years that Danielle Johnsen realized something about her father: When she was growing upf he never told people what he really did. Instead, she said, her father would label himself as dis abled and unable to work, something that was true, but only part of the story. Though Daniel Kite was unable to work due to his Meniere's disease, an inner-ear disorder, Johnsen said her dad also had a full-time job. He raised her as a stay-at-home father. "Lately that's been bothering me, that he always just said he was disabled," said Johnsen, a sophomore majoring in social work. "He had a job. But he does feel like he has to explain himself to people. And I think it is because when someone is a stay-at-home parent, it is usually the mom." Stay-at-home fathers are becoming more common these days. According to a 2005 U.S. Census Bureau Report, there are an estimated 143,000 stay-at-home fathers, caring for 245,000 children under age 15. But 25 years ago, when Kite began staying home with Johnsen, it was almost unheard of. Kite, who now lives in Tennessee, said when he was first diagnosed with Meniere's disease he tried to continue to work. But he kept having episodes, which he described as "like having the flu," that would leave him bedridden, unable even to talk or walk. Sometimes it would take several weeks to fully recuperate. Kite said he was left with no choice but to quit his job as a welder. "It was very hard. I was used to working," Kite said. "I was always taught that the man was the breadwinner of the house. The first couple of years, it was an awful strain, trying to go to work, trying to do what's right. I hated my wife to go to work, but it was something that had to be done." So Kite said his wife went to work as a school librarian, and he stayed home with baby Danielle, to do "the best (he) could." What followed was a normal-sounding childhood. Kite took Johnsen to doctor appointments and haircuts. He let her "help" with home improvement projects and yardwork. He took her on errands. "I have Lowe's memorized," Johnsen said. "He took me everywhere and was always working on a project." Kite said his favorite memories from raising Johnsen are • STAY-AT-HOME FATHERS see page 8 Stotesman Photo Illustration ALTHOUGH ITS NOT AS COMMON, in 2005 there were an estimated 143,000 stay-at-home fathers caring for children under the age 15. Cooking up a storm A day in the life of a chef BRITTNY GOODSELL JONES Staff Writer He's a chef who doesn't mind cooking dinner for himself after work. At least, that is what John Simpson said about himself. To prepare for a catering event, 12 pans that each hold 25 chicken breasts are stacked on the kitchen table at Culinary Concepts. While a surround-sound radio blasts a tune throughout the back kitchen, Simpson, executive chef, along with Robert Sanderson, chef, work together to complete one of many catering events for the week. With over 10 catering events a week, Simpson said "we work till it's done." A day in the life of a chef is full of deadlines. Where an average office worker may have three deadlines per week, Sanderson and . Simpson said they both agree that a chef can have at least five deadlines per week, if not more. "If you are a chef or caterer and youVe got a wedding at 5 p.m. on Friday, you're there," Simpson said while continuing to work. "If your chicken didn't come in, you go buy some, you drive to SLC. Life as a chef is very stressful." Keeping a 9-to-5 schedule is something Simpson said rarely happens in chef world. Since Culinary Concepts is a catering business and not a restaurant, Simpson said his daily routine is not normal and does not have set hours. So although he does not have to worry about lunch rushes or dinner specials, Simpson said his day can be just as busy. "Working seven days a week is not uncommon," he said. After spending 11 years in California going to a culinary academy and working alongside specialty chefs, Simpson said he finally ended up back in Cache Valley where he grew up. Opening Culinary Concepts in Smithfield came shortly after, he said. Simpson and his wife, Michelle, co-own Culinary Concepts and work together on planning and carrying out events. A chefs day involves more than cooking the food, however. In fact, sometimes cooking can be the smallest portion of the day. Simpson said each day in the life of a chef can be full of different responsibilities. With his day starting at 7:30 a.m. to either order food or shop for fresh produce, Simpson said he takes a few hours when he can to make ice sculptures to be used for events. Ice sculptures often showcase items, such as glitter or flowers frozen into the ice, he said. A sculpture set to be completed this week even requires Simpson to etch a food menu into the ice. PierAntonio Micheli, executive chef at Le Nonne, also said his day is made up of other responsibilities besides cooking. Micheli said his job responsibilities differ depending on whether the restaurant is busy or not. Each morning, Micheli said he buys fresh produce and other items used for the day's cooking, which can take up to a couple or hours. After "dumping the stuff' in the kitchen, he said there are always different things to do for the remainder of the day to help prepare for his customers. "If it is sauce day, I make sauces," he said. "Then by 5 I am usually on the line cooking." Jamie Crane/jamiKrane@ccusu.edu > CHEFS see page 8 PIERANTONIO MICHEU, EXECUTIVE CHEF AT LE NONNE, said being a chef is about more than cook- Ing. He said he went to school for four years before he started opening Italian restaurants. |
