Chapter 59-Food for Thought

“It’s not Chef Raffie Mummy, I’m Chef RAMSAY!”

It’s been a while since this has been yelled across the kitchen. And, like his alter-ego, there’s nothing this pre-schooler enjoys more than putting people straight-including professional chefs.

That's Chef Ramsay to you.

That’s Chef Ramsay to you.

Despite his eagerness to keep an eye on the chefs, this week he has surprised us all by managing to eat a meal in a restaurant. This is a milestone for us-no screaming, no throwing, and no running off.

Raffie’s passion for cooking is flourishing, from baking biscuits to making something I cannot put a name to with tea leaves, macaroni and rice.

But restaurants have never been his cup of tea. In the hope of one day being able to go for a coffee, or even lunch with friends, we are persevering.

Thanks to the team at Ed’s Diner’s generosity of spirit, and a jukebox full of rock and roll music, we were able to get through the meal without having a meltdown.

Old school rock and roll.

Old school rock and roll.

Discovering the jukebox was the first step, and after selecting Great Balls of Fire he drank his milkshake and interrogated the man in the next booth about whether he was enjoying his dinner.

The aftermath of a lemon.

The aftermath of a lemon.

After managing to eat he was able to go and watch some other chefs at work, with his free hat and a bucketful of advice which was patiently received on a busy Saturday evening.

Little chef.

Little chef.

The next morning was spent playing chef, though none of us have been brave enough to sample the slightly dubious concoction of flour, pear, stock cubes and gravy.

Remembering to clean up.

Remembering to clean up.

And just like Chef Ramsay, he is setting his sights high. “I want to be a chef Mummy, I want to spend all day in the kitchen.” He may not be ready to spend 12 hours standing in the kitchen just yet.

But for the first time we’ve been to a restaurant without Raffie making a meal of it. And now he’s looking forward to showing us all how it’s done a lot more often.

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