Chefs are typically at their busiest during the Christmas season, catering office parties or making holiday dinners to provide others with a memorable experience. So how do they spend their own Christmas? Do they sit back and take a break from cooking duties? Maybe, but perhaps not.
Here’s a look at three Chattanooga chefs, their Christmas traditions and how they spend Christmas Day.
Staff Photo by Matt Hamilton / Chef Rebecca Barron makes a broiled oyster dish at her home in Chattanooga.Rebecca Barron, Hello Monty
Like many parents of young children, Rebecca Barron, past James Beard semi-finalist and executive chef at one of the hottest new restaurants on Main Street, Hello Monty, says the best part of waking up on Christmas morning is hearing the sweet voice of her 2-year-old daughter, Ruby, say, “Good morning.”
After that, it’s coffee, coffee and more coffee while she and partner, Chef Micah Adams who works alongside Barron at Hello Monty, revel in the feeling of complete relaxation.