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Happy-Gourmand
Poutine is a fun food.  Read, 'What  do chef's eat for lunch?' for more tips. (Photo: Contributed)
Poutine is a fun food. Read, 'What do chef's eat for lunch?' for more tips. (Photo: Contributed)

What do Chefs eat for lunch?

by - Story: 36360


He says:

Someone asked me the other day what do I eat for fast food. While I pride myself on cooking good food at home, I am like everyone else – I have a busy life that sometimes requires finding food without having to cook it myself.

When I am working, usually it’s a 12 hour day. Funnily enough, when I cook for dinner parties, I bring my own lunch which is often sandwiches. Convenience and quality are the main goal and sometimes the main goal is just finding food. I try to stay away from bags of potato chips and aim for a more substantial meal like sandwiches.

I love to buy paninis from Valoroso and cook them at the clients’ house. Valoroso fills their sandwiches with hot salami and Provolone cheese they are delicious. Valoroso also has great round foccacia that can be turned into a nice sandwich. I am also a regular for the ham and cheese sandwich from the Matterhorn Bakery in Westbank they are made fresh everyday and are very simple and tasty. If I have time I will stop by Hooked on Seafood and grab some fish & chips or even just chips and yes, ketchup. Chefs are people too, and people love junk food. I have been known to grab a simple pepperoni from L&D Meats and a cookie from the Okanagan Grocery bakery next to Cod Father’s Seafood. The odd time I will even have lunch at Costco with a hot dog or a poutine if I miss Quebec. It’s certainly not the best healthy food or even the best poutine, but it usually will do the trick to appease that down feeling I get when I am missing old traditions.

I have also picked up a chicken pot pie from Save-on-Foods occasionally and I have to tell you it is as good as my mother’s which is not necessarily the best person to compare it with, but it’s good and convenient. The last thing would be a Bismark donut from the Country Bakery in the Lakeview Heights little mall on the Westside - yummy!

So the cat’s out, yes chefs do eat junk food too, and I am not ashamed of it, that’s why I go to the gym once in while.

She says:

I don’t get to go out for lunch often, but I do get to enjoy the leftovers of the meals a certain chef cooks for me, so that does make me the envy of many in the office. I can give you some secret treats I like around town, if you promise not to tell too many people to spoil the fun.

One of my favourite morning treats is an eccles cake. It is a puff pastry concoction filled with currants, and I love not only the taste of it but also the challenge of trying not to get the pastry crumbs everywhere when I eat it! (There is nothing like fun food to start the day.) I like the ones they make at the Matterhorn Bakery here on the Westside, but the ones at Specialty Bakery, reopening soon next to Illichman’s Deli, are good too.

Another great treat is one of the delectable treats from Okanagan Grocery. I don’t get there myself often but Martin will sometimes bring goodies home and I like to make a special trip if I am across the bridge. They have wonderful brownies and Callebaut chocolate bread – they even do chocolate buns too, for those with a bit of will power. They usually have seasonal items too which are fun to try.

For Christmas, I discovered the most decadent little treat ever at Valoroso Foods. Claudia recommended these little individually packaged handmade nougats they had shipped in from Italy, and boy are they awesome! Just the right combination of crunchy and sticky with flavours that are nutty and sweet and exotic all at the same time. Get two so you can share with a friend, if they have any left. (If not, maybe you want to ask Claudia what the latest great thing is!)

I suppose as a last item I can mention something more healthy, since we have just passed the season of indulgence. How about a pomegranate? It may seem a bit labour intensive, but I do think the results are worth the work (doesn’t it just seem like an adventure waiting to be peeled?) Did you know that it is one of the world’s oldest fruits, and that it is regarded as a symbol of health, fertility and eternal life? If that isn’t enough to make you want to try one, how about the fact that it is just cool food? (To open one without too much hassle, slice the top off like a jack-o-lantern lid and then cut skin-deep down the five membranes that appear like a star if you look into the fruit. Pry open the fruit and enjoy!)

Life is never long enough to do everything on your list, so put some fun things at the top. You don’t always have to rush around – take time to stop for a pastry or French fries or a fresh piece of fruit. Breathe deep, savour the moment and celebrate your indulgence.


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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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