There comes a moment in every tired parent’s life when they suddenly realize: Oh no—I’m going to be stuck making meals for these small tyrants forever!
And though it’s not really “forever,” it sure freakin’ feels like it. The planning, the buying, the prepping, the serving, the (expected) refusal, the adjusted offering, the clean-up—and when it’s all over, somehow it’s already time for the next meal. Sure, there are plenty of dinner hacks and creative lunch ideas to expedite the process, but you’re still in charge of making it all happen. And your reward is eating leftover crusts or a few servings of the same few meals your kids will eat on repeat—possibly over a sink or trash can. Ask me how I know.
It’s why I did the praise hands emoji IRL upon learning that Club Wyndham was partnering with Take a Chef to offer a complimentary private chef service that parents deserve more than anything in the world. Imagine not doing any of those mind-numbing tasks, and instead, kicking up your feet while a seasoned chef caters to your tastes.
When you book a stay at one of several participating Club Wyndham resort locations (from NYC to Atlanta to the US Virgin Islands) through the end of the year, you and up to four (!) guests will be treated to a farm-to-table meal prepared en-suite by a local private chef. My husband and I begged my in-laws to watch our littles so we could enjoy a weekend away, though you could just as easily make it into a much-deserved mom friends’ trip.
All you need to do is visit wyndham.takeachef.com after booking, enter your special Club Wyndham code, and answer a couple of quick questions about your preferences (e.g., date, lunch or dinner, number of guests, ideal cuisine). Within just a few hours, you’ll receive up to three chef proposals—that’s right, you’ll be fawned over!—and get to choose the top-tier, nugget-free menu that makes your heart sing. There’s even a “Surprise Me!” option if you really want to make zero decisions.
The chef whose
rose proposal you accept will take care of everything. We’re talking local farmer’s market shopping for ingredients, meal prep and plating, course pacing, and also… the dishes. And if you end up with leftovers—ones you’d actually want instead of holding onto out of guilt—they’ll pack them up in the fridge, no problem. (Shout-out to Chef Terrell McMullen in NYC, who did just that while my husband and I ate espresso-amaretto mousse in joyous silence.)
Doing absolutely no work is as magical as you think it is. And passing out afterward, sufficiently spoiled, in a hotel bed you haven’t made is the cherry on top.
Editor’s note: This hotel stay was paid for by Club Wyndham, but all opinions belong to the writer.