Chef’s Fare: A family meal

A family meal is what happens when you work hard tiresome jobs with a close-knit group of people that are underpaid and undervalued (everyone?).

It is a way of simply saying thank you to your colleagues and showing them you appreciate them by putting in the time to feed them every day.

Every restaurant and cafe should be doing this as a team because it is the right way to treat those you are closest with. Not to mention access to wholesale food prices, no excuses.

This also should be the practice of everyone’s workplace week, showing gratitude this way is so fun. People you work with are never guaranteed perfect and sometimes relationships strain when you spend eight hours a day with somebody. Discussing food made with love and not labour or work can mend so many fences.

If you can take the time to cook, you must. The feeling of giving is so wonderful, especially when it is food, it shows you know somebody so intimately. Even if you do not cook and you order out or in, it presents an opportunity to acknowledge you have listened to your peer that hates fish, gluten, cilantro or goats cheese, the person that was keto last week and dukan today (some people eh). The gift of food is surely the oldest gift ever given and is a tradition that will never end.

Make lunch al desco a moment to remember every now and again and see staff last longer in your employ and remember happy workers are harder workers. Side note, they also steal less.

If you need a final reason please remember that if you keep your receipts this can also be a tax deduction for your business.

I shall not give a recipe for this topic but a set of guidelines to make your gift food so much more appropriate.

1) Get the best ingredients, don’t be cheap. (Don’t go crazy though, these are only colleagues after all.)

2) Think seesaw, If your main item is salty add a sweet. Soft add a crunch. Fatty add acidity.

3) Adornments, darling. Add colour, texture or fun in any way you can conceive, no wrong answers for this. Or let us cater for you. I will reward the person collecting the food as gifts beget gifts.

Josh White is head chef at Dose using the best techniques from ancient history to today, bringing you something new on a very familiar plate.

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

24 new projects funded by Columbia Basin Trust

The cost of the projects is pegged at over $377,000

Recycle your smoke detector at the Revelstoke landfill

Carbon monoxide detectors are also accepted

Strip down and ski for a cause on Jan. 26

Australian living in Revelstoke hosting bikini charity ride fundraiser for Australian Red Cross

Proposed Temporary Winter Shelter on hold for the season

Revelstoke City Council is asking staff to look into winter homelessness solutions

Alberta man dies in vehicle incident on Trans Canada Highway

The collision occurred Jan. 20, closing the highway east of Revelstoke till 1:30 a.m.

VIDEO: Nickelback gears up for nostalgia tour

Canadian band joins Stone Temple Pilots for a summer tour that includes just one stop in Canada

Tourism visits to the Thompson/Okanagan up 18 per cent year-over-year

In 2019, almost 11.4 million people spent at least one night visiting the region

Boy, 13, arrested after alleged assault involving girl at B.C. middle school

Boy alleged to have used ‘inappropriate levels of force’ to injure the girl

B.C. player becomes only second Canadian to enter Hall of Fame of Baseball

Walker received 76.6 percent of the Baseball Writers of America Association vote

PHOTOS: Heavy snowfall breaks window, causing avalanche into B.C. newsroom office

It was a chaotic start to the week for the Kitimat Northern Sentinel

Kelowna International Airport to help ease people with autism into flying

The tour will take families through the entire pre-flight process

Dyer: What should you do with the climate action plan?

Kristy Dyer is a new columnist to Black Press Media who writes about the environment

Most Read