Katrina lives a gluten-free vegan lifestyle in a picturesque little corner of Vermont with her husband, 6-year-old daughter, and their 16-year-old dog. Her blog is The Gluten-Free Vegetarian, where she shares recipes, as well as tools and resources for meal planning. Her recipes are primarily designed for busy parents who want to cook healthful meals that are also quick and simple to make. She became a vegetarian in 1992 and has dabbled with being vegan, ovo-lacto vegetarian and pescatarian. Katrina became very sick in 2018 and the general practitioner suggested she cut gluten from her diet. She has a severe sensitivity to gluten and it inspired her to learn new ways of cooking and enjoying food. She is grateful to feel healthy again.

Katrina, I want to know a little bit about the vegan, vegetarian, and pescatarian lifestyle?

A vegan diet eliminates all animal products, including meat, dairy, eggs, and other items such as a gelatin or honey. An ovo-lacto vegetarian diet omits meat but includes dairy and eggs. An ovo-lacto pescatarian diet includes dairy, eggs, and seafood, but no other types of meat.

I first went vegetarian in 1992. Since that time, I’ve been vegan, vegetarian, and pescatarian during different periods of my life, so on my blog, you’ll find different recipes that meet each of these dietary requirements. All my recipes are gluten-free.

From my perspective, the greatest thing about vegan and vegetarian diets is helping animals! In addition, there are wonderful environmental and health benefits of reducing your meat consumption.

You write a lot about a gluten-free vegan diet. Walk me through this diet?

Gluten is a protein found in foods including wheat, rye, and barley. Some popular foods that often contain gluten are bread, pasta, muffins, and pancakes. The great news is that a gluten-free diet is easier now than ever. Food manufacturers and restaurants are more aware of consumers who cannot eat gluten, whether due to a sensitivity or celiac disease (the autoimmune disease that causes an immune reaction to eating gluten). Therefore, we have more availability of gluten-free products and better product labeling than in the past.

In 2018, I became very sick for six months without understanding why. After much trial and error, I finally discovered that I have a severe sensitivity to gluten. At first, I saw this as a restriction on my diet, but over time it has inspired me to learn new ways of cooking and enjoying food. As I live a gluten-free lifestyle now, my health has vastly improved. My blog was born from my own journey of learning how to cook vegan and vegetarian food that is also gluten-free.

Talk to me about your favorite and the least favorite vegetables?

My least favorite vegetables are bell peppers and eggplant. It’s disappointing that I don’t like these vegetables, because they are staples in vegetarian cooking! Every once in a while, I try them again to see if my palette has changed, but so far it hasn’t. I hope that someday I will like them! Also, my husband has a deep dislike of mushrooms, so I only cook them when he is out of town.

I love a lot of veggies. For flavor, I love baby carrots when they are especially sweet, butter lettuce, heirloom tomatoes, and the special blend of cherry tomato varieties that my husband grows in our garden. Lately, I’ve been enjoying beets and leeks more than I used to, so it’s fun to experiment with those.

In terms of nutrient-dense vegetables, it’s hard to beat kale, so I use it a lot! I also love using fresh spinach and toss it into all kinds of recipes, from smoothies to pasta sauce and salads.

Give me one of your favorite smoothies, snacks, lunch, and dinner recipes?

I really love all of these!

Smoothie: https://gf-veg.com/chocolate-grapefruit-protein-shake/

Lunch: https://gf-veg.com/beyond-burger-with-quinoa-salad-and-hummus/

Snack: https://gf-veg.com/maple-pumpkin-overnight-oats/

Dinner: https://gf-veg.com/maple-veggie-sausage-skillet/

Vegans are known to be healthy. What is one of your weaknesses? I love chocolate.

Chocolate is absolutely my weakness! Fortunately, it can be good for us too, at least in moderation, so I can enjoy it without guilt in many recipes. Protein smoothie bowls are one of my latest obsessions, and I almost always have a chocolate-flavored bowl. These make a wonderful meal because they’re quick and simple to make, and you can pack them full of nutritious ingredients. For my last smoothie bowl, I blended together vegan protein powder, vanilla soy yogurt, and some mixed berries, then poured the mixture into a bowl. I topped the bowl with banana slices, almond butter, fresh blueberries, coconut flakes, and chia seeds. It was delicious. As an added bonus, smoothie bowls also look beautiful and satisfy your sweet tooth.

How has marriage changed you? Did anything surprise you about it?

One of the most surprising turning points in marriage for me happened several years ago when I did a year-long exercise recommended by a pastor in a sermon I heard. Every day for a year, I wrote down one wonderful thing that my husband did or said. No matter how happy or how difficult the day was, without fail, I recorded one great thing my husband did. When I first started the project, my intention was that the journal I created would be Valentine’s Day present for my husband. It wasn’t long before I realized that the gift was actually for me. The exercise taught me to see my husband in a completely different light. It revealed how much he does for our family, how positive his intentions are, and how hard he works. It helped me to stop nagging (or at least do it much less often!) and to appreciate how much effort he makes. Honestly, I don’t think our marriage has ever been the same, and I don’t think I’ve ever been the same as a wife, in very good ways.

I see you have a beautiful daughter. How has motherhood made you look at life differently?

Thank you so much! Motherhood made me prioritize my faith. For years before I became a mother, I considered myself just a spiritual person without a particular faith. I thought I would figure out exactly what I believed in terms of God and my faith “later.” When my husband and I decided that we might become parents, I realized that “later” had come. I wanted to know what I believed before bringing a child into the world. I dug deep into a Bible study and asked myself the hard questions. I left no stone unturned and didn’t take any shortcuts or easy ways out. I found that my true faith is Christianity, and my belief and relationship with God have continued to deepen and grow over the years. My daughter is six years old now, and she’s starting to ask me questions of her own about faith and God. It’s fun, challenging, and engaging to try to answer them and explore them with her!

I have never heard about Proverbs 31 ministry. What is it all about and what was your role there?

Proverbs 31 Ministries is a wonderful organization. It is a non-denominational, non-profit Christian ministry that seeks to lead women into a personal relationship with Christ with Proverbs 31:10-31 as a guide. There are many facets to the organization, but I was involved with their Online Bible Studies. I volunteered with the ministry for almost three years. I served as a small group leader to work with online groups of around 20 women as they went through each Bible study. I also transcribed Bible study videos for hard of hearing and deaf study participants. I did the transcription work in honor and memory of my Gram, who was deaf and a woman of strong faith. I loved working with this organization and still benefit from their programs, including daily email devotionals and the First 5 app. The First 5 app is designed to help you spend the first five minutes of the day in God’s Word.

I want you to choose three women of your choice to have a meal with. What would you cook for each of them and you can ask only one question what would that be?

I would choose to have a meal with my mom and my two grandmothers. One of my grandmas (my “Gram”) is in heaven, and I live thousands of miles away from my other grandma and my mom, so I don’t see them very often. It would be amazing to have the four of us together for a meal. The one question I would ask them is this: how do they each pray for our family? I know our family has many blessings because of the faithfulness of each of these women. I would learn a lot from hearing about what their prayer lives look like and what they pray for.

Both of my grandmothers loved cooking and were excellent cooks, so I would be a bit nervous about preparing food for them! For the main course, I might make a gluten-free pasta dish with roasted vegetables, since it would be warm, hearty, and comforting. For dessert, I’d make a gluten-free, vegetarian lemon meringue pie. Lemon meringue pie was one of my favorite desserts my Gram made. Her meringue was a labor of love, and it was flawless. I’ve seen vegan versions online and would love to try one.

You made it to the pearly gates and you run into Deborah, Phoebe, Mary, and Martha. They ask you to prepare a 4-course vegan meal. Tell me about it?

What a great question, and what a great dinner party this would be! For fun, I’ve tried to come up with a meal using mostly ingredients that my guests would have been familiar with while they were here.

The first course would be a bread service with several types of gluten-free bread: unleavened, flatbread, and herb-crusted. I’d serve the bread with fresh olives, olive oil, and balsamic vinegar.

The second course would be figs with tahini sauce, drizzled with agave (a vegan substitute for honey).

The third course would be our main course: bowls with red lentils, quinoa, cooked apples, walnuts, and garlic.

The fourth course would be a grape sorbet for dessert.

Being in the company of these women would be an extraordinary opportunity to learn. I would ask Deborah what it’s like to hear directly from the Lord as a prophetess; I’d ask Mary and Martha to share what it was like to host Jesus; I’d ask Phoebe to tell some stories about Paul. Then at the end of our meal, I would encourage Martha to leave all the dishes to me.

The post A Gluten-Free Vegan Lifestyle appeared first on Four Columns of a Balanced Life.

What is for lunch is the common question asked around my home. Lunch is the meal that is eaten in the middle of the day and is lighter.

It is always exciting to get your children involved in activities that you like. I always look forward to cooking lunch with my daughter, watching a movie with her, swimming before lunch, traveling, or just going for a walk. It is a time to bond, have fun but also to pass down some of the skills you have.

Food does not have to be expensive or fancy ingredients for it to be tasty. I like comfort food during lunch. It reminds me of love and spending time with my family.

I talk to Cindy about her love of food and how she is passing that down to her children. Cindy grew up in a small mining town in Northern Ontario, Canada, and now lives near Toronto, Ontario. She a single Mom of 2, and before the pandemic hit, was a high school cafeteria manager. This is where she got the inspiration for her blog. Being a “lunch lady”, she tries to create comforting wholesome foods. That has become her motto over the years- simple foods, that are good for you and delicious.

She is French-Canadian Metis, which means she grew up fishing, hunting, and enjoying several dishes from both her heritages.

Cindy, a pleasure to interview a food and recipe expert. I want to know something important about you?

Hi, my name is Cindy Lefebvre and I am the voice and creator behind Mom, the Lunch Lady. Mom, the Lunch Lady is a food blog centering around simple, wholesome recipes; ranging from healthy, to indulgent. In 2007, I started my first blog which became quite popular. Unfortunately, 11 years later, I found myself as a single working mom, so my first blog was put on hold. I missed blogging over the last 4 years, so when I was laid off during the pandemic, I took the opportunity to get back to it.

I was diagnosed with Crohn’s Disease when I was 15 and have been in remission for almost 11 yrs. Living with IBD has been a struggle and I am still learning what foods my body will tolerate. It sometimes makes eating healthy difficult, but I am learning that when I find something that works, to stick with it.

I like your IG handle. It is comfortable and rustic food. Talk to me about your love of food?

I have always loved food and being in the kitchen, thanks to my mom. She was your typical stay-at-home mom and some of my fondest childhood memories are of watching her create homemade bread, desserts, and meals in our kitchen. The love she would put in all her creations has been passed down to me and one of my favorite things to do is feed people. It is my way of showing others that I care about them.

What are some of your favorite ingredients and least favorite in the kitchen?

Having a huge sweet tooth, I’ve always loved baking. Some of my favorite ingredients to work with are flour, sugar, vanilla, and cinnamon. When I am feeling creative, that is when I turn to cooking and making dishes that make everyone moan in appreciation. When cooking, I use quite a bit of garlic, onion, and thyme. I also seem to gravitate to Asian ingredients such as soy sauce, rice vinegar, ginger, and sesame oil.

We get used to eating steak with potatoes and get very set in our thinking. Give me some out-of-the-box ideas and recipes we can try?

My dad is your typical meat and potatoes eater. He isn’t very adventurous when it comes to food; for him, simple is best. It wasn’t until I moved out on my own that I became more adventurous in my tastes and my cooking. I get my inspiration from everything around me. From TV shows, which is where I got the idea to create Sloppy Waffles, to my love of combining flavors and simplifying meals, like in this Chili Corn Dog Casserole. While I still enjoy classic meals such as Tuna Noodle Casserole, I always want to add my twist to everything I make.

Talk to me about the self-care goals for 2021?

The pandemic has been very difficult for me. Being out of work for so long has given me a lot of time on my hands. However, it has also opened my eyes to the fact that I care for everyone else, and neglect taking care of myself. 2021 has brought me on a path towards self-care, weight loss, and a fitness journey that I am sure never would have happened if the world hadn’t changed the way it did. I am now more mindful about how I fuel my body and have fallen in love with exercise. I also make certain to take the time to recharge, by addressing my mental health needs and practicing gratitude.

How has marriage and motherhood changed your life? Any surprises?

Becoming a single Mom 6 yrs. ago was one of the most difficult and lowest points in my life. I felt like I had failed in my 15 yr. marriage and my children. Thanks to them, I worked hard to become self-sufficient and take care of them, as both Mom and Dad. Being a mom is my greatest accomplishment and despite all my trials and tribulations, I am a better human being for them. I hope that I am teaching them how to be strong, independent, and hard-working. Both my children have become foodies and love being in the kitchen with me, learning to create delicious meals. I am glad to be teaching them a much-needed life skill.

Walk me through the city you live in?  What is the food scene? Why should we visit it?

As much as I love cooking, I also love eating out. After cooking for every one day after day, sometimes a meal out is a delicious way to get inspired to get back into the kitchen. Living in Barrie Ontario for the last 13 yrs., we’ve found a few favorite bakeries, and restaurants that are a total must, if visiting. Most of these businesses are centered around our downtown core, which is host to the beautiful waterfront of Lake Simcoe. A walk along the lake is a wonderful way to work up an appetite and downtown Barrie is not short on restaurants and eateries.

We have a host of restaurants to cater to every taste, from Korean BBQ, Italian, Indian, and traditional North American food. We also have several pizzerias, craft breweries, and possibly the best Pho in Simcoe County. With so many people wanting to eat more sustainably, we’ve also seen the addition of Vegan bakeries and restaurants over the last few years.

If in the mood for something simpler, or delicious additions to meals at home, we have wonderful bakeries to visit. Pre pandemic, city hall would host a fantastic Farmer’s Market every Saturday. Barrie is also home to many farms, perfect for those farm-fresh eggs, free-range meats, veggies, berries, and honey.

I come to your home with my wife and daughter. My wife loves seafood, my daughter loves steak and I am a vegan. What will you cook and why?

A few years ago, my daughter asked me if she could start eating vegan. When I asked her what that meant to her, she described a Pescatarian diet. She is not a big fan of meat but will eat chicken or turkey, and the occasional pork dish. This means dinner time at our house is sometimes tricky. My significant other is a HUGE meat eater and he, along with my son, loves steak. I on the other hand do not. This means some nights I am preparing 3 different options for dinner. This is why I love summer and grilling. Last weekend the boys wanted steak, so I decided on a surf and turf menu. Grilled steaks and grilled shrimp were paired with boy scout potatoes and asparagus. I also grilled some eggplant, which was topped with tomato sauce and vegan cheese, to create the most delicious eggplant parm sandwiches. This way everyone could eat to their preferred tastes and we could still enjoy a meal together. Food is so important in our lives, not only as fuel, but it brings people together and creates memories. That is why I try to please everyone when in the kitchen. 

I love desserts…I want to know about your favorite recipe?

Growing up, my mom was always baking. My dad has a big sweet tooth, which he passed on to me. Even now, Dad is always asking my mom to bake something every week. While I love any kind of dessert imaginable, my favorite still remains a popular French-Canadian dessert- Pouding Chomeur. It translates to Poor Man’s Pudding and is made with minimal ingredients found in any household. It basically is a cake, baked in the most amazing brown sugar syrup. It reminds me of my grandparents, and of my childhood. I think it will always be the one recipe from my heritage that I will continue making for years to come.

Being a foodie has become such an important part of my life. It has formed who I am today, by guiding me in my professional career. It is my escape, my way of decompressing and relaxing. After a long day, you can find me in the kitchen baking something delicious for my family. Food will always be a pivotal force in everyday life and my hope is that thanks to Mom, the Lunch Lady, I can help people fall in love with cooking, give them the confidence to become more creative in the kitchen and help them think outside of the box. Food should not only be nutritious; it should be fun and enjoyable.

The post Healthy Lunch Ideas appeared first on Four Columns of a Balanced Life.

Julia is the Pastry Chef at Eden at the Rimrock Resort in Banff Alberta Canada, 5 Diamond BCAA rating, one of three 5 diamond restaurants in Canada. She grew up in Victoria, British Columbia, and started cooking at 19 years old. She did a 4-year apprenticeship while completing her Culinary Certification at the Hotel Grand Pacific in Victoria’s downtown core.  She has lived in 3 different provinces and worked in luxury hotels across Canada, as well as training under a Michelin star pastry chef in Ontario.  When not in the kitchen, you can find her at the CrossFit gym, or at home working on whatever project that she is momentarily obsessed with. At the moment she is taking some online courses in food journalism and Adobe Photoshop to build her skills and improve a baking blog she started last year.  To honor all the employees who have lost their jobs in the hospitality sector due to COVID, I want to highlight some of these talented people.

Julia welcome, what made you decide to become a pastry chef?

I started my career as a cook. I spent 5 years working my way up through the ranks of the restaurant – prep cook, garde mangier, entremetier, and saucier. I finished my culinary red seal and did a few competitions – Chaine de Rotisseurs and Hawksworth Young Chefs scholarship. I decided to leave the line and switch to pastry because I liked the creativity it offered. Generally, a pastry chef gets to create their own menus, whereas line cooks and sous chefs do not. It is also a totally different skill set in regards to technique and that was something I wanted to learn. 

As a pastry chef, where do you get your inspiration from when making desserts?

I get a lot of my ideas from memories – things I would make with my family as a kid, a dessert a person I know loves, or a place I have been and I try to recreate that memory with flavors. I made one dessert entirely out of corn when I was in Ontario to reflect the farmland that was near the restaurant. Another example is a chestnut mont blanc with gingerbread ice cream because we always play “the Christmas song” while making gingerbread cookies as children. I also get ideas for recipes and presentations from the previous chefs I have worked with and books like “The Elements of Dessert” and “So good magazine”. And there is always Instagram. Instagram is a stellar tool to get some ideas going. 

Name me some of your favorite ingredients you like to work with as a pastry chef?

At the moment my favorite ingredient to work with is Ruby Chocolate – It is quite unique as it is a newly discovered chocolate that is naturally pink with a light, fruity flavor profile. It is relatively new to the Canadian market and I am quite excited about this new type of chocolate to play with. 

Walk me through a day in the pastry kitchen?

The first thing I do is get bread going. I pull any dough made the previous day and let it rise for service. I feed the sourdough culture and make the starter for our sough dough and multigrain bread that needs a 24 hr fermentation period. Then I make raisin bread that will rise for at least 8 hours before continuing the fermentation in the fridge overnight. After that, the sourdough and whole wheat doughs are kneaded from the previous days’ starter for the next day’s service. 

Next, I check our take-home gifts – a hand-made Twix bar made with shortbread & salted caramel and enrobed in chocolate. I usually make 60 – 120 bars at a time depending on business levels. 

After that, I start topping up our desserts and make any components that will be needed before assembly. This includes a hazelnut cake, praline caramel and hazelnut mousse for the hazelnut entremets, lemon fluid gel and honey parfait, sweet pastry, cheesecake, mirror glaze all need to be made before assembly. I make ice cream and sorbet a day in advance as it needs to freeze solid before being put through the paco jet. 

Next is petite fours – we serve each guest 3 petite fours at the end of their meal and I like to have a rotating, seasonal menu for this that changes often. Sometimes I make hand-painted bonbons, a variety of pat de fruit, fudge in rotating flavors, toffee, and other confections. We also serve a selection of coffee service items that I rotate as well. Gingerbread and mincemeat tarts for Christmas, ruby chocolate dipped shortbread, Financier, and other treats. 

Lastly, I top up the garnishes for each dessert as these take the least amount of time. Poached fruit, fluid gels, tempered chocolate work, creams, and crumbs. 

On days that I have a bit of extra time, I sort out and test ideas for upcoming menus. 

In short, pastry takes a lot of planning. Start with the jobs that take the most time, like bread, then anything with a multi-step process. Next are items that need time to set overnight before being processed or cut, and lastly, jobs that are quick. 

Help me understand how the mentality is changing toward women in the kitchen?

Honestly, it really depends on who you’re working with and how you decide to present yourself. I believe it is both parties’ responsibility to influence change. I find with the younger generation of chefs, there is equal opportunity for men and women, hard work is rewarded and promotions are given to those putting in effort regardless of gender. But in saying that I have also worked with some older chefs that refuse to put a woman on the hotline, touch meat or move out of a commis position. There was one chef that called me “sweetheart” instead of learning my name, but even then, I still had every opportunity to advance if I worked hard. I think some of the certain behavior is used to test people, see what they are made of. The boys get yelled at, and the girls are underestimated. Kitchens are high-stress environments and if you can’t take being treated poorly sometimes it probably isn’t for you, and that goes for both men and women.  At the end of the day, the kitchen needs hands, and nobody cares what gender those hands are attached to. 

Talk to me about what women empowerment means to you?

Empowerment is allowing yourself and others to pursue what is meaningful for personal success.

To empower another person is to encourage them to try new things, make mistakes, learn something and celebrate their success. It is a process of trying, failing, refining, and trying again. 

What are your future goals?

This is a tough one, there are a lot of things I would like to do. For now, I want to continue building my skills as a pastry chef, as well as working on my food writing and photography skills through Instagram and blogging. I would love to work abroad, and maybe write a book down the road.  

How do you cope with the long hours in the kitchen?

There was one job I worked at last year, it was a brand new hotel opening with a full-service restaurant. That was probably the hardest job I have had when it came to long hours. In my first few weeks, I worked from 9 am to 11 or 12 pm for 13 days straight. When things settled down we all continued to work 12 hour days 5 days a week. I learned a lot about myself and others, and we really bonded as a team. A good team definitely makes the long days easier. Right now I am at a new restaurant and the hours are much better, still long days here and there but not every day. I think the most important thing for me when it comes to dealing with long stretches is making time for myself. I do my best to stick to a weekly schedule of going to CrossFit a few days a week before work as well as having a project or two on the side so I feel like I still have a life, and that I am working towards my personal goals as well. Over time, a person gets used to the long days in some respect. There is a flow to the season; work hard in the summer and chill in the winter. 

Can you also talk about something challenging you have been through and how you dealt with it?

I think my biggest challenge was dealing with my own lack of self-confidence and the depression that went with it. It controlled my life for quite a few years and stopped me from doing what I wanted and experiencing life in a happy way. At that time my life was just working (5 am shifts) coming home in the afternoon and sleeping, I basically did nothing with my life outside of work for like, 3 or 4 years. Its probably going to sound silly, but I started watching youtube videos with themes around living your best life, and Jordan Petersons 12 rules for life and started applying those principles to mine, one at a time. Eventually, I started setting goals and actually accomplishing them and over time it has completely changed my views. 

If you had a choice to get rid of a few ingredients in the pastry kitchen what would those be and why?

As a pastry chef, I make everything from scratch, so each ingredient serves a purpose in a recipe and to simply omit one would yield a different product. The trend these days leans to vegan and gluten-free baking, and if thoughtful swaps are made to replace eggs, butter, and flour, a product can be made, but it will never be the same as the original. Baking is a series of formulas and each ingredient is there for a reason because someone has tested it and found that this recipe was the best way to make it. 

If I had to get rid of something, it would probably be convenience products like fake flavored syrups. It is easy enough to make your own infusions. 

Any special music you listen to you while working?

I don’t usually listen to music when I am working – sometimes I’ll listen to chill step, electronic music and sometimes I listen to podcasts. 

Some Rapid Fire Questions:

Favorite food – Any type of fresh seafood – oysters, scallops, salmon, and sushi. Sushi is the best. 

Favorite drink – A latte from discovery coffee.

Favorite dessert – Cheesecake, but I think most people love cheesecake. 

Tequila in dessert – I’m not really a tequila person, If I use alcohol in desserts I usually go for rum or Grand Marnier.  

The post Julia Palfrey: Milk & Honey appeared first on Four Columns of a Balanced Life.

Janak Bhawnani, Vice President of Operations at Easton Group of Hotels talks about the hotel business and what to look for when you eat in a restaurant.

Janak, whenever I ask you about the hotel business, you tell me you are in the business of hotels not in the hotel business please explain?

At hotel school, it was all about being the maître d’maison, giving service, treating guests with care. It was never driven by the bottom line, but about guest satisfaction first and money second.   In the past, hotels were owned by the brands or by families that were proud to own the assets and they passed on the know-how and reputation from one generation to another.

Today, we have schools teaching students the “business” of hotels earning them the BBA & MBA designations.  It is all driven by the institutionalization of our trade. More and more REITs and pension funds are buying up the assets and are keeping them for a shorter period of time only to extract value and then sell to the next highest bidder.  The Joie the Vivre, maitre d’maison concept is less existent as it is all driven by the bottom line.

At your hotel you run a big food and beverage department, how important is food to your business?

Food is a very important component of our business at my current hotel. We are a big box; convention hotel and the food is about 30% of our overall revenues.  With people becoming world travelers, it is important that we cater to varying palates, hence our offering has to be geared seasonally to inspire our guests to dine with us consistently and use our catering facilities regularly.

As you enter your fourth decade in hospitality how has food changed?

Food is no longer just for eating and surviving.  It is now an experience! Chefs today are getting younger and more experimental.  We have a huge number of restaurants that serve “inspired”, “fusion” or “trendy” cuisine from around the globe. With human movement around the world increasing, so has the dynamism in the culinary world.  Gen X and the millenniums are so well-traveled and well versed with food and are internet savvy that they can make or break a restaurant’s reputation.

When you design a menu and source food do you keep local purveyors in mind?

Absolutely! We think global but also use most local purveyors. This is to keep the local economy strong. It also helps with consistency & freshness.  Examples: – tomatoes from Leamington, meat from Bruce County, foods and fruits from Foodland Ontario.

Fads come and go in food, what is something that will always be consistent?

I strongly believe that good quality fresh comfort food will always be in demand. In this part of the world, steak, salad, Chinese food, pizzas, and pasta will always remain in demand.

As a GM what do you eat daily to stay healthy and have the energy to work the long hours?

I eat a small breakfast of coffee and whole-wheat toast, a cup of soup and salad or a sandwich for lunch and an early dinner freshly prepared by my wife keeps me going for a 12-14-hour day.

You have bought and sold a few restaurants, what are the advantage of a franchise rather than starting on your own?

A franchise has a higher success rate as it is a proven system. They train you about the product, marketing, how to deal with staff, other aspects of their daily activities and give ongoing support to the business for success.

Franchises bring brand awareness with their names from day one. The customer knows what they are getting which will help increase sales. By buying a franchise, you are actually buying a turnkey business that is ready and waiting for you to start. Negatives are:  Fees for buying the franchise and ongoing fees that you need to pay to a franchiser. The entrance fees are usually very high and there are fixed costs every month/year for using the brand name. Also, you have no freedom to change the product line, the decoration of the store or anything else in a franchise system. It is very restrictive and you need to follow certain rules in order to protect your franchise license.

To start one’s own, you need innovation and creativity. Do it if you are a highly creative person full of different ideas and you want to make these ideas a reality. This will allow you professional freedom and growth. When you have your own business, you can work anytime you want. Also, depending on your business, you can work anywhere you want. You don’t need to report to other people.

Be careful of a higher failure rate, unfortunately, startups have a higher failure rate compared to franchise businesses. One in four fails within their first year, half of the remaining fail within five years and approximately 30 percent of the remaining in the last ten years. Therefore, it is very risky to launch a startup.

How you find balance with your job and your family?

Over the years I have learned that both have to be in harmony to be successful. I as a rule do not talk about work with family and family at work. This helps me focus and make sure that I give 100% to each. Also, I use my outlook calendar to its fullest as I schedule my days and try not to change so that I do not miss any milestones in both.

One of my readers wants to know what to look for in a restaurant when they go out to eat?

When trying new restaurants look for harmony; in the décor, ambiance, service, food quality, presentation and of course imagination of the chef. Did it deliver what it promised!

Photo Credits: Kristian Angelo Nick Fewings Elle Hughes bantersnaps Monika Grabkowska Eugene Stephanie McCabe Alessandro Cavestro

The post What to Look for in a Restaurant When You Go Out to Eat appeared first on Four Columns of a Balanced Life.

Introduction

After the COVID restrictions are lifted, we will all be dining out more often. I have outlined a few rules that will help you have an amazing restaurant experience.

Customer service is the main ingredient of an amazing restaurant experience. As customers, we expect the service to be friendly, personalized, be given suggestions based on our preferences, amazing food, out of this world presentation, dynamic ambiance, and great decor. However, as a customer, if you follow these strategies you will have a killer restaurant experience no matter what happens.

Make a reservation

A restaurant plans staffing, food preparation and everything else based on reservations. If you show up on a busy night without a reservation, chances are you will not get a seat. If you make a reservation and do not want to go, please cancel the reservation. Through reservations, the workflow is managed more efficiently and you get better service.

Check the menu online before visiting

It is important to check the menu online. In other words, you know if it has gluten-free, vegan, vegetarian or other options. As a result, you do not spend a whole bunch of time looking at the menu and are not sure what you want.

Be on time

Arrive on time. The manager has scheduled the reservations so that the service and kitchen have enough time to give you the best service.

The waiter is not your servant

It is important to know that the waiter is not there to meet your every whim and fancy. The waiter is there to make sure you have a great dining experience. Treat them with respect and you will get great service.

Go with a positive attitude

This is the most important aspect of going to a restaurant. Be positive. Go out there to have fun. Therefore, if you are looking to fill your Yelp or Trip Advisor review, you will not have a great experience. Do not go to the restaurant to take out your frustration on the waiter.

Do not ask to change the food

The menu is designed by the chef for maximum flavor. Do not ask to change the dish completely. Some modifications might be possible.

Spend money

Never go to a restaurant and be a scrooge. You see if a waiter is working from 5 to 9 pm, he is depending on having a guest from 5 to 7 and another from 7 to 9. Waiters work for tips. Waiters make below minimum wages. As a result, if you are just having a drink or a slight snack go to the bar instead.

If there is an issue let the server know

It is possible that many things can go wrong. If the food was not good or something is wrong, let the server know right away. The issue can be resolved. You will probably not be charged for the food, get a discount, get a free dessert or get a gift certificate for your next visit. But please do communicate.

The server and chef are human

The chef and waiter are human. Most chefs work sixty to eighty-hour weeks. The waiter is on his feet for eight hours and has probably not had a meal. Be patient, kind, gentle and considerate.

Tip well

I recommend fifteen percent to start with. The waiter has to give anywhere from five to seven percent of the total bill to the back house to be shared. Remember, waiters have good memories. Tip them well and they will go a mile to make your restaurant experience amazing.

Enjoy your visit to the restaurant, follow these strategies and you will have an amazing restaurant experience.

Photo Credits: Mojo Jojo  Louis Hansel  Persnickety Prints  Brooke Cagle Sasha • Stories Pablo Merchán Montes Adam Jaime Clay Banks Priscilla Du Preez Jonathan Borba Crew

The post 10 Strategies to a Killer Restaurant Experience appeared first on Four Columns of a Balanced Life.

A healthy lifestyle is vital for us and allows us to deal with the daily vicissitudes of life. A healthy lifestyle consists of exercising regularly, not eating junk and processed food or drinking too much pop, sleeping well, and making ethical decisions in your life.

Remember Rome was not built in one day. I would recommend you do the same with yourself. Take it easy, make small changes, enjoy the wins, be pliant, and find support with any issues you are facing. You can do this.

I ask Mallory Aldred why we should have a healthy diet.

Mallory Aldred is a Registered Holistic Nutritionist who provides an individually tailored, non-diet approach to whole-body wellness where she offers a variety of programs centered around real-time education, teamwork, and accountability. She gives some reasons for having a healthy diet.

Mallory, tell me a little about you?

Sure, I would love to! I am a “30-something” professional currently living in Toronto, ON. I have a Scottish fold munchkin cat named Peanut and I lead a very active lifestyle. I place a strong value on family, friends, and self-care. After a very long break from athletics (previous NCAA softball player at Canisius College), I have recently jumped back into challenging myself physically via sprint triathlons and distance cycling. 

What made you choose to become a Nutritionist and tell me the reason for having a healthy diet?

About 13 years ago, I was 50 lbs heavier than I am now. Because of the excess weight, I experienced low energy, poor sleep, a lack of self-confidence and I had a terrible immune system. One day I became fed up and decided it was time to make some healthy changes. As I gradually lost the weight (without a crash diet), my entire life changed for the better. It was at that time I knew I needed to share the gift of healthy, nutritious eating with others. I enrolled at the Canadian School of Natural Nutrition and received my designation in 2010.

How important is healthy food in our daily lives?

What we eat determines how we look but, more importantly, how we feel. If you want to accomplish more and feel fabulous doing it, incorporating healthy food into your daily routine is crucial. I strongly believe that if you eat nutritious foods most of the time, you are naturally more optimistic, and your obstacles become challenges you can meet.

Do I have to eat like an Olympic athlete daily?

If you’re an Olympic athlete, then absolutely, but most of us are not. The biggest mental flaw most have with nutrition is thinking it has to be an all or nothing approach. Over the years, I’ve found with myself and my clients, it’s the smallest changes that go the longest distance with health.

Give me a few examples of foods that are not good for our health?

There are a lot of different theories out there, however, personally, my body does not react well to simple carbohydrates (white flour products and sugar), trans/saturated fats, or most dairy products. Generally speaking, the fewer ingredients listed on the nutrition label, the better!

Give me a few examples of foods that are tasty and good for our health?

Some of my favorites are roasted root vegetables (sweet potato, parsnips, squashes), seafood (shrimp, lobster, scallops), dark chocolate, & a banana spread with natural nut butter (peanut, cashew, almond). 

Can we indulge once a week? 

In my opinion, absolutely! I do not believe in diets or unrealistic restrictions. Food should be viewed as fuel to operate rather than a reward or punishment.

Define a balanced diet?

It is my belief that a balanced diet incorporates lean protein, monounsaturated and polyunsaturated fats, 100% whole grains, fruits and vegetables. It is also important to hydrate with water and herbal teas.

How has life changed for you as you are pursuing your passions?

When I am sharing the gift of nutrition, I never feel like it’s “work”. I’ve formed many meaningful relationships pursuing my passion and it’s a true pleasure to watch my clients take back control of their health and happiness.

The post Reasons to Have a Healthy Diet appeared first on Four Columns of a Balanced Life.

I love Sundeep and Bedabrata, the antithetical, distinctive duo behind DelhiFunDos.

I love Indian food. I have backpacked in India numerous times. In Kashmir, camping by the Jhelum river, eating vegetable biryani with dum aloo, surrounded by the Himalayas. Himachal Pradesh with its variety of tomato and chutney sandwiches and delicious apple juice. Punjab, with its Dhaba culture, eating naan with spinach, and the variety of dals and washing it down with a cold lassi. My senses were awakened by eating chole bhature, kachori, and chaat in Lucknow. A simple breakfast in Gujarat is made by dipping puri in mango pulp. The Jain vegetarian thali with chapati in Madhya Pradesh was exotic but the spices gave me different layers of flavors that kept on exploding in my mouth. In Delhi, having a naan with the most delicious masala omelet I have ever eaten. Finally the magnum opus, the piece de resistance Bombay. The vada pav washed down with fresh coconut juice on Chowpatty Beach changed my definition of bread and potato.

The variety of Indian food is amazing. Each state has its own food, language, and traditional clothes, and the colors mesmerized me. The next time you go to an Indian restaurant, choose a greasy spoon. Eat with your hand, order a sweet lime drink, and get one step closer to heaven.

I admire Bedabrata and Sundeep’s approach to food. There is no snobbishness. They are real, down to earth, authentic and sui generis. I have been following their IG profile for a long time and love theirs out of the box approach to food. DelhiFunDos is India’s top food blog. They have more than 65,000 followers on Instagram, Twitter, and Facebook who admire their emblematic take on food. I am honored, humbled, and called even higher as they take time from their super busy schedule to answer questions about Indian food.

Sundeep and Bedabrata, thanks for joining me today. Please tell my audience a little about you? 

We are a traveler duo discovering life through travel, food, art, craft, and culture. One of us is a graphic designer and the other an IP lawyer and this is our Dr. Jekyll – Mr. Hyde’s story. When we are not running with design or legal briefs, we travel in and around Delhi and India and the world and share our fun experience on our platform DelhiFunDos. Over time, we have become one of India’s top food, travel and lifestyle website, Instagram, and other social media channels covering luxury to offbeat experiences. 

Talk to me about what is DelhiFunDos? 

In a single sentence, DelhiFunDos is a guide to a fun way of life. 

We took fun very seriously. Since we wanted to talk about fun things to do in life, we named our platform Delhi-Fun-Dos. Eventually, the name became our guiding principle. Therefore, we blog about only those activities that are fun. If an activity does not seem fun to us, we refrain.

Walk me through how did the idea come about? 

There is so much that happens in Delhi NCR in terms of food, culture, theatre, music, art, handicrafts, history, travel. The list is endless. We would soak ourselves in many of these activities in whatever breaks we could manage from our professional lives. Soon, we started getting requests for referrals from family, friends, and colleagues. It was time to spread the good word. To this end, we started a website recording our experiences and also listing events for the benefit of our followers. Gradually we expanded to other social media platforms where we circulate our experience as well as disseminate information about fun activities that any professional or, in fact, anyone may pursue.

Talk to me as to who is the audience of DelhiFunDos?

Our platforms cater to anybody who is looking to enjoy life no matter where in life they are positioned. Analytics show that our viewership starts from pre-teens to people in their 70s. Happy to say, we have reached out to followers from small towns to top cities of the USA and Europe. Many of our followers have said we inspire them. Yes, that’s the most humbling testimonial we have got.

What is your goal and what do you want to achieve with the DelhiFunDos?

In all humility, we are very satisfied in terms of our work in the mindboggling world of social media. It has been our sincere endeavor to take our followers along with us during our fun journey as bloggers and we believe we have succeeded. We look forward to more and more “Fun-Dos” in the future as well.

In the West, Indian food is synonymous with Butter Chicken. What is Indian Food? 

This is a deep question. Blogging has taken us places but every time we see a very different India where language, food, art, and culture change every few kilometers.  Hence it is difficult to have one size fit all definition of Indian food.  Vegetarian to non-vegetarian; proteins to fibers to carbs; bland to mouth-burning spicy – the sheer variety of Indian food is mind-boggling.  To hazard a generalization, we can say Indian food is all about the balance of color, flavor, taste, and texture.  Copious use of spices, fresh produce, and cereals in Indian food lead to a riot on the taste buds.

Let’s talk about Delhi. The food scene, the restaurants and why should we visit it?

It is said that Delhi is the food capital of India. New bars, restaurants, or cafes keep opening every other day.  In fact, many food hubs have been established in Delhi National Capital Region (“NCR”) over time. One would find agglomeration of pubs and clubs in Hauz Khas; designer restaurants in Connaught Place; fancy Indian or Indianised food restaurants in Rajouri Garden; international restaurant chains in Cyber Hub and Golf Course Road in Gurgaon. In addition to age-old Chinese restaurants, Italian, Japanese, Korean, Thai, Lebanese, Burmese, and other cuisines have already established a successful presence in Delhi NCR. It is, therefore, a still young food scene, evolving every day yet eclectic so as to hold everyone’s interest. From street food to fine dining there are options galore to suit the diner’s budget and mood. 

Among all the eating options, we would recommend Karims for Mughlai food, Shyam Sweets for vegetarian delicacies and sweets such as Nagori Halwa, and Moti Mahal that claims to be the inventor of Butter Chicken. These establishments are steeped in Delhi’s food history and we have not found a parallel elsewhere.

Talk to me about restaurants in Delhi away from the tourist haunts?

Delhi has many hidden dining secrets and we have a standalone blog about that. Off the cuff, we would recommend the canteens at the State Houses, especially Gujarat, Rajasthan, Andhra, and Banga Bhawan. The food here is reflective of the staple in each state. Also, Dilli Haat is popular as a crafts market. But the state-wise food stalls here give an alfresco dining experience where you can try delicacies from each state. You can taste multiple items and enjoy the sheer regional variety of Indian food. 

What do Delhiites have for breakfast, lunch, and dinner? 

Delhiites are happy eaters. Traditionally, the meals are a balance of fiber, carbohydrate, and protein. Ghee or clarified butter is the preferred cooking medium.

A time-honored Delhi breakfast has to be the paratha. This is ghee or white oil-coated flatbread that can be made plain or with a stuffing of chopped or mashed vegetables like potato, cauliflower, radish, and so on. It is had with curd or pickle. 

The usual Delhi lunch would comprise a platitude of items. These would include bread such as roti, dal or lentil soup, vegetable dishes, curd, and salad. Some people would also consume rice.

Dinner would be similar to lunch. Vegetarians may have a paneer or cottage cheese dish while non-vegetarians may have chicken as a side. Barfi or gulab jamun is common as dessert. Kheer or rice pudding is a delicacy served on special occasions.

How is Delhi food different from the rest of the subcontinent and other influences? 

Does this question behoove an explanation as to what is Delhi food?  Delhi has been under the rule of many dynasties. It was the capital of the Mughal dynasty during later years and in 1911 it became the British capital of India. Along with the administration, each of these rulers brought their own culture and cuisine to Delhi. Further, given the political significance, people from all over the country came and settled in Delhi.  Post-independence, Delhi became a major Punjabi settlement. All the communities brought their unique food habits as well. Some such food practices got dissolved in the cultural melting pot of Delhi. What has emerged is a syncretic food story that is about bright colors and strong flavors. Be it the snack Gol Gappe or the breakfast dish Chole Bhature; the heat from fresh green chillis and chili powder, tart from tamarind, and the sharp flavor of powdered cumin clear the sinuses while the palette craves for more. To us, this is typically Delhi food – rich, colorful, flavourful and wholesome. 

Let’s talk about Roti. I always tell people roti means bread…but then there is chapati, fulka, naan, romali roti, poori please explain? 

You are correct to the extent that roti is flatbread. In its commonest form, roti is made with wheat flour and baked on a tawa or griddle. Roti can also be made of flour from other grains such as corn, chickpea, millet or a combination thereof. Chapati and fulka are other versions of roti. A fulka is roasted on a direct flame to the point that it gets inflated and it is ideally had fresh from the oven. 

A romali roti is a very thin variety of flatbread that is baked on a concave surface. The final look and texture are like a piece of textile and hence it gets the name romali, romal being a handkerchief.

Naan is another variety of bread that is traditionally baked inside a clay oven. It is made of white flour, extremely soft and smooth in texture and may be flavored with coriander leaves and carom seeds.

Poori is a version of bread that is deep-fried to the point that it is well cooked yet does not become crispy.

Water, beer, wine, and lassi with Indian food…do you recommend any other drink?

We would recommend Nimbu Paani or fresh lime; kokum juice; and buttermilk since this helps to swallow the food while aiding digestion. Indian milk tea or chai is also popular with parathas or after any meal.

I am impressed that you have more than 60k followers on IG. You are doing something right. What is different and unique about your approach as food bloggers? 

As DelhiFunDos, we wear many hats and our platforms are an extension of our lives. We have started some days by brunching at a 5-star hotel and ended the same day by watching rooftop theatre by a nondescript group behind Connaught Place – free entry, followed by bread-omelet from a kiosk in the adjacent lane. In fact, we have a blog-post about him. In other words, we cover the whole gamut from luxury to modest projects where the owners have no fund for promotion. If an activity is fun, DelhiFunDos is a game and that’s our USP. That keeps the fun times rolling and probably followers return to our channel.

I have some rapid-fire questions for you.

Fav dish – Chhole Bhature 

Fav book – Sidhhartha by Herman Hesse

Fav drink – Milk tea or Chai

Fav movie – Chashme Buddoor (the original film in 1981).

Fav actor – Rishi Kapoor

This is your last day on earth. What would be your last meal consist of? 

A rather scary question but we don’t have to think twice. It has to be home food and precisely, our favorite – Rajma Chawal. Rajma is kidney beans and its curry is had in combination with Chawal (rice).

You are chosen to go to Mars and only take 5 snacks what would it be? 

We would carry comfort food that would remind us of home. Homemade dry snacks are almost always part of our snack bag when we travel. Our favorite snacks would be – nimki, namak pare, matthi, mithi matthi and more mithi matthi! 

Nimki, namak pare and matthi are savories and mithi matthi is sugar dipped version of these snacks. All these items have a very long shelf life. The homemade version of these snacks is crispy, tasty, yet wholesome and never makes us fall sick. 

The post The Delhi Duo Behind India’s Top Lifestyle & Food Blog appeared first on Four Columns of a Balanced Life.

I have traveled to more than 30 countries. Indian food in England is the Balti dishes from Bangladesh. In Lisbon, it is Goan food. In Paris, it is food from South India and mainly from Pondicherry. I live in Toronto, and Indian restaurants are mostly buffet style from Punjab. As a result, I want to talk to Divyanshi to get a better understanding of Indian food.

Divyanshi is a Delhi-based food blogger who has an amazing Instagram profile. She believes that good food brings people together at My Delicious Plate.  She loves exploring homemade food and different food recipes from all parts of India rather than Indian restaurants. Her mantra is ‘Eat, Drink and Live Free because you get this life once and there is no telling what might happen tomorrow’.

Divyanshi welcome to my blog. Please tell me a little about you? What does your name mean?

Hello Jerry, first of all, I would like to thank you for giving me this opportunity. I have completed my graduation. I love to write. As a result, I decided to blog and have been doing it for a year.

My name ‘Divyanshi’ is made of two Hindi words. ‘Divy’ which means divine or spiritual and ‘Ansh’ means a part of. However, when combined, Divyanshi means ‘Part of a Divine thing’.

I love your IG profile. You showcase a variety of foods. Is it from all over India or only from the North?

Thank you! The variety of Indian food is a result of our diverse Indian culture. Because of this cultural mix, we have been lucky to enjoy the cuisines of the South in North India and vice versa. The food from all regions is popular all over India!  I have been eating many of this regional food since childhood and now I try to cook them too.

My IG profile displays food from all parts of India. It is easily available everywhere especially in New Delhi, which is the capital of India. New Delhi is a cultural mosaic of people from all over India who also bring their food with them.

Roti means bread. Please talk to me a little bit about the different kinds of Chapati, Poori, Naan, and Rumali roti?

In India, typically in northern parts, there are two segments of a meal. One curry and one bread and then accompaniments to this can be added. Roti, Poori, Naan, Fulka are all types of bread that we enjoy with a great variety of curries. They differ in their style of preparation and grain of which it is made.

For example, Roti is made by simply making a dough of wheat flour, flattening it, and baking it on a Tawa (a large flat pan). Poori on the other hand is a fried version of roti which is smaller in size. Naan is made from Maida (Refined flour) and is leavened with yeast. We also stuff roti and call it parantha. There is literally a huge variety of bread in India that one can enjoy and it all comes from our varied culture!

Talk to me about your favorite snacks?

I love having snacks. I think snacks are my favorite part of the day. Being an Indian foodie, I would say ‘Samosa’ which has become popular all around the globe now.  Initially, there was only potato stuffing in samosa but now we can get noodle samosa, cheese samosa, pasta samosa, and many more like these.

One more favorite snack of people living in Delhi is ‘Momos’. That is not Indian but we love it like it is ours. We make Indian versions of every snack around the world and that is something I love about India.

You have a decent following on IG. Does that put pressure on you?

No. I never felt the pressure. This is something I really enjoy doing. I feel grateful that people are liking my content on ‘My Delicious Plate’ and it motivates me to work harder. Also, I have my best friend, Vivek who helps me with the content and suggestions. I wish the number keeps growing so that I can share my love for food with more people.

What does women empowerment mean to you?

Women empowerment for me is about letting females choose what they want to do without any restriction. For years women around the world have been restricted to numerous things. Women have struggled and made their way to the top. However,  the situation has improved to only some extent, mostly in developed countries.

We need to create more opportunities for women and more space for them to choose their own path. Discrimination between genders should be eliminated and only we can do it by spreading awareness and telling women their worth and telling men to treat women equally.

I want to know your favorite dishes and why do you like them?

I have a long list of favorite dishes. I will choose three of my favorites. The first one is Rajma Chawal. Rajma is red kidney bean curry and chawal is rice. The kind of spices used in it makes it so tasty and special. Indian food is all about different spices and their style of blending.

Another dish is Paneer Butter Masala which is a cottage cheese served in a spicy gravy having lots of butter. The third one is Masala Dosa. I can really have it anytime with a good Sambar and Coconut Chutney. For a foodie like me, it was difficult choosing just three!

Is there a huge difference between vegan and vegetarian food in India? I mean if you cook with ghee it is vegetarian, if sunflower oil it becomes vegan?

The concept of veganism in India is not as popular as it is coming up in some parts of the world. There are very few people talking about it. The same reflects in our food habits. For example, cooking in ghee is still considered better and healthier than in oil. We have a huge population of vegetarians but being vegan is something we haven’t acknowledged yet.

What are your future goals? Where does Divyanshi want to be 5 years from now?

I started ‘My Delicious Plate’ as a page to show people my love for food, what I eat, and my kind of food. One thing I was sure of since the beginning, I didn’t want to restrict it to the Indian audience. I wanted to show people from all around the world the richness of food we enjoy in India, hence the English name.

I feel extremely happy when people from other continents message me saying they love Indian food and would like to try the recipes I share. In the future also I would be working on the same. Even in India, many people are unaware of foods from other regions, my intention is to take out food from all over India, especially the traditional food and display the diversity of Indian food and culture to the people of our country as well as globally.

You are chosen to represent Indian food on a trip to Mars and can take only 5 food items. What would they be?

If I have to represent India with five dishes then I will choose my favorites from all parts of the country. From the North, I will choose Paneer Tikka which is cheese marinated in lots of spices. Masala Dosa will be chosen from South India. From the west, I will take Dhokla which is a Gujrati Cuisine.

North-East India enjoys more Non-vegetarian cuisines which I don’t have but I will choose Fish curry of Bengal for those who eat fish. Fifth and the last one will be from Central India. and that is Khasta Kachori which is made with wheat dough stuffed with a spicy lentil mixture and then fried till it becomes crispy.

The post The Diversity of Indian Food appeared first on Four Columns of a Balanced Life.

Recently, I was a judge at the Pickering Buttertart Festival. As I was heading out, someone offered me a piece of cheesecake in a beautiful bag. The cheesecake was made by Hip Hip Gourmet. I got home and, after dinner, tasted the cheesecake along with my wife and daughter. I am not a big fan of cheesecake. This was the best cheesecake I have tasted in my life. I got in touch with Andrea Lagana the owner of Hip Hip Gourmet. Andrea is smart, intelligent, makes everything from scratch, cares for the environment, and is socially responsible. Please order your cheesecake and support her. Andrea Lagana is the future of the hospitality industry in Canada. A day will come when she will change the landscape of the industry and be its voice, conscience, and leader.

Andrea, you are a connoisseur of good food and a person with a discerning palate. Tell me a little about you and what does a connoisseur mean?

An expert in something! I know my food. I love my food. I love that life revolves around food! A connoisseur to me is knowing something inside and out. Not necessarily knowing all there is to know about a certain topic or subject, per se, but really immersing yourself fully into all aspects of that thing you might be a connoisseur of. There are wine connoisseurs, art connoisseurs, car connoisseurs, cheesecake connoisseurs…. A person who believes they know enough about something to have a pretty good opinion on it is what I think a connoisseur means.

The little about me that you should know right off the bat are I make delicious cheesecakes for a living (pretty decent gig, huh?). I am well on my way to achieving a goal that means a lot to me: really and truly traveling and experiencing 30 different countries under 30 years old! (woot woot!) and I absolutely love furry four-legged friends and can’t wait to finally own at least 2 very big dogs one day!

Talk to me about your experience growing up in an Italian family. How did that influence you?

Ah, it was THE best! Our lives and traditions – everything we did, every event, special occasion, holiday…heck, even funerals – called for large family gatherings which only really means one thing in the Italian language: FOOD. Everything revolves around food!  My sisters and I really came to love and be proud of our culture – we didn’t care that our parents would often send us to school with paninis stuffed with what looks like the weirdest green vegetable on the planet to any other kid in class but to us was a family staple that we loved so much: rapini.

Growing up in an Italian family, fortunately, meant never going hungry but beyond that, just eating some of the greatest tasting foods around. We were always able to help keep up with the traditions, still to this day, and learned from a very young age that home-cooked everything is simply a way of life. Let’s just say that Nonna didn’t really approve of McDonald’s. All these things really helped shape me into the cook I am today because homemade, for me, is just part of who I am and was raised to be. Further than that, our family lost our greatest cook back in 2014, and I have a part to play in keeping my grandmother’s memory alive through her all-time favorite thing to do: feed people! And I’d be damned if I let her down in that category.

I like that you cook everything from scratch. Do you also try to do ethical sourcing?

Oh yeah, cooking from scratch is an essential part of my life. I really try to stay on top of meal planning (not so much prepping) just simply jotting down my meals for the week at which time I pick apart each dish and see what can be homemade instead of store-bought in terms of sauces, pastes, marinades, etc. I’ll even be starting to make my own cream cheese for my cheesecakes starting very soon! THAT’S what I mean when I say from scratch…I live by it at home so bringing that feature to my business only seems fitting!

I always try and do ethical sourcing wherever possible. I do think it’s important where our food is coming from and the process it took to get to the table but I will admit, I’m not the type to watch a video on this and become vegan because of it, for example. I try and buy grass-fed and organic when possible and would say I’m pretty aware of what makes a diet healthy (and do think, for the most part, I have one!) but like anything else, I’m certainly not perfect.

What makes your cheesecakes different from something I would find somewhere else?

If you put one of my cheesecakes next to one from, say, the grocery store or your local bakery, you’ll likely be able to see the difference yourself. All of my cheesecakes are carefully handcrafted by yours truly, not a machine and definitely not factory-made. Some of my crusts may not look perfectly straight and no cake will be exactly like the next, as I’m literally doing everything by hand, but I think that’s the beauty of what really sets me apart from the next guy! People love the homemade factor because my cakes still not only look like they’ve come right off the dessert menu in a high-class restaurant but you can absolutely taste the quality fresh ingredients that are carefully chosen to use in each recipe.

I’m also super adaptable when it comes to making people’s cheesecake dreams come true! Don’t see your favorite flavor on my website? Just let me know, there’s no flavor I’ve turned down yet! On a special diet? Have an allergy? Are you vegan? No problem!

What does woman empowerment mean to you?

When I read those two words together, I automatically think fierce, strong, support, love, POWER towards a woman or as a woman. Woman empowerment to me means rising above and standing tall, feeling independent and proud in her role in this world and not being afraid of who she is….ever!

Name me some of your favorite ingredients in the kitchen and least favorite ingredients?

I love using anything with spice – I like heat in my dishes – scotch bonnets, chilies, jalapenos, you name it!

Some of my favorite ingredients in my kitchen honestly didn’t even come from here! I’m a huge traveler and a mandatory part of every trip is hitting up as many markets as I can before having to buy a new suitcase to fit all the goods (almost always food-related). I once spent a year traveling in South America and I KID YOU NOT, carried around a whole separate suitcase (the BIG ones, too!) solely for spices and cooking equipment. I had over 50 spices in that bag so needless to say spices are my all-time fav ingredient(s) in the kitchen!

I don’t have a least favorite – I try to make something new every day! I’m not a picky eater but there are some ingredients you’d never catch in my kitchen (simply because I don’t like them)….cilantro, avocados, and watermelon are among the very few!

You have a vegan, vegetarian, someone who is on a keto diet, a diabetic, and someone who is allergic to dairy. What dessert would you serve them?

Cheesecake! The answer is always cheesecake! That’s the beauty….it can be made any and all of these ways and still taste delicious!

Walk me through your shoes of being a female entrepreneur… The good, bad, and the ugly?

I’m still pretty new at this! It all started as a fluke for me, quite honestly. My life up until a few months ago consisted of serving drinks at a busy bar 5 nights a week…working long and late hours, something I had done for nearly 15 years! I had extra cream cheese in my fridge the Halloween before last (don’t ask) and decided to make a pumpkin pie cheesecake for some odd reason (which by the way, was my first cheesecake EVER!) I brought it into work to share with my fellow colleagues and almost immediately my boss (owner of the restaurant) said we had to put it on the menu based on how good it was. Who knew my life would actually change forever at that time?

I went on to continue to work at that restaurant for the next year, serving my own cheesecakes on the menu…daily. It was a rewarding and incredible experience to have been given that opportunity. From there, it kind of just snowballed – I picked up a few more wholesale clients and a ton of regular clients and here we are, only three months into doing this full-time, still grasping the concept of what being a female entrepreneur actually means! I’m so thankful to have amazing support around me from family and friends cause let’s be honest, I’m not even ashamed to admit, I don’t know the first thing when it comes to being a businesswoman. But, you gotta start somewhere, and that’s really what it’s been about so far!

Are there any chefs you admire?

I really like Bobby Flay and would love to have my chance to beat him one day on his show!

Talk to me about somethings that you are very Italian, somethings you are not?

I guess it depends on who you ask! My boyfriend would tell you I’m loud and as stubborn as it gets (a known Italian trait). My mother would tell you she has no idea where this travel bug of mine came from cause it’s certainly not from how she or my Italian father were raised. I’d say I’m pretty Italian when it comes to some of my all-time favorite foods – salami and prosciutto but not when it comes to knowing how to speak it (ashamed to even admit I don’t speak it fluently). Obviously, my love for cooking and feeding people an overwhelming amount of food is influenced by my Italian background. I am extremely shy and quiet, love to be alone and don’t like small talk – one could probably argue that’s not very Italian.  

Finally, tell me what you’d do if you won the lottery right now…?

Literally put my life on hold and head to the airport (extend the invite to my family and friends but they have to be willing to leave with me immediately) with a blindfold covering my eyes as I spun a globe to see the destination. I always wanted to do that. Then I’d probably just keep going until I found a spot I could maybe open a little (cheesecake) shop or something in. Likely somewhere hot. On or near a beach. Now you have me dreaming…

The post Andrea Lagana: Cheesecake Queen appeared first on Four Columns of a Balanced Life.

Audrey Dufay is the Chef and Owner of Terre de Sienne.   A bar of unique chocolate made by hand from ethically sourced ingredients. Audrey began working at the age of 21 in France as an apprentice at Sadaharu Aoki. She has worked in various pastry shops and restaurants in Europe and Australia. The idea of making her own chocolate originated from research into the chocolate industry and her desire to make a change in the way chocolate is sourced and handled. Some chocolate makers choose to get their chocolate as a semifinished product after the grinding or conching stage. At Terre de Sienne, she prefers to get the beans after the drying stage, sort them, roast them, and turn them into chocolate. She believes in corporate social responsibility and sources ethically.

Audrey, I want to know something unique and important about you that no one knows. Go ahead and tell me?

I believe that sexism is still a thing. I still don’t feel treated the same as men around me. I keep quiet. I try to make a change. There is this trend of calling a woman “feminist”, like if it is a bad word every time we denounce unfair treatment.

Help me understand what inspired you to become a pastry chef? On a daily basis, where do you go for your inspiration to become creative?

I have always loved food. However, I did not see it as a career, until I faced an obstacle. I was studying medicine until the age of 20.  I did not get the grades to get into the specialty that I wanted. The French school system being what it is didn’t allow me to sign up on time for my plan B.

Not knowing what to do actually drove me to what I wanted the most, make food, especially pastry and chocolates.

I get my inspiration from my love for a good dessert. I love to cook what I love to eat. I also like to discover new flavors and start from the ingredients themselves, instead of creating on paper and then ordering the ingredients needed to make the dish.

Did you go to culinary school or are you self taught?

I always prefer to teach myself rather than learn from others. I think that it gives me more freedom, allows me to think outside of the box, and to try new techniques.

But I have to say that the basics have to be taught, for this, I did an apprenticeship in France, 1 week at school, 3 weeks at work, for a year.

Talk to me about your three most favorite ingredients in the pastry kitchen and why do you like them?

My favorite ingredients are:

• Dark chocolate. I just fell in love with making it. There are so many ways to make it and use it.
• Almonds. I love praline, marzipan, frangipan.. as long as it is not too sweet.
• Fruits. It is too hard for me to pick one. I just love them all. They are amazing to work with in pastry, raw, cooked, poached, roasted.. once again so many things to do with them.

If you were given a chance to rewrite all the pastry books in the world, what three ingredients would you get rid of and why?

I would get rid of:

Food coloring. It is not needed and it’s been overly used recently in my opinion. It happens that I have to use it as well. However, I am trying to be sensitive about it and keep my food as real as possible.

Bought in fruit purées. I understand that some chefs find it great to keep recipes constant and be able to make a strawberry mousse in the middle of winter, but this is where the problem is. Working with seasonal ingredients is very important to me. I like to work around what’s available at the time.

Lecithin. I just think that it’s a cheat to make preparation more stable and looking better when there is no real need for it.

Walk me through the city you live in. How is the food scene? What are the hot restaurants? Why should we visit your city?

I am new to the area so I will speak about the city I used to live in before that.

I just moved from Sydney, Australia. It has the best food scene I have experienced so far. From a very cheap Asian “street food style” food court to fine dining restaurant. I have been blown away by the diversity of the food there. There is food from everywhere, especially from Asia (which was perfect for me because this is my favorite food), and for every occasion, breakfast, late brunch, cheap lunch, afternoon cakes and bubble teas, to a fancy restaurant and late-night eateries.

Places to visit :

Food courts/fast food: laksa from Happy chef, ramen from Gumshara, fried chicken from Butter, char hor fun from Ho Jiak..and many more.

Do you believe in ethical sourcing for your chocolate?

Ethical sourcing is extremely important to me. It is just the right thing to do. People work hard to provide ingredients, they should get the respect they deserve.

Explain to me what does women’s empowerment means to you?

I have mixed feelings about women’s empowerment. I think that it’s a great thing but at the same time, it shouldn’t even exist. Women should have had the same “power” and authority from the beginning. Therefore it shouldn’t be any empowerment needed.

Sadly it is still needed, but I am happy to live in a time when things are changing, and there are people to hear you out, and help you on the journey.

Do women make better pastry chefs? Why?

I don’t like to put gender on job skills, I would say that if we do become better it could be because of the feeling that we have to work twice as hard to get what we want.

You were at the savor patissier of the year competition in Australia. How was the competition?

It was a very good experience. A great way to be aware of my weaknesses and to grow from it.

What are your future plans for the chocolate business? How does personal finance play a role in that?

I just started my chocolate business. I am leaving pastry on the side to focus on chocolate making.

I am sourcing my cocoa beans ethically, and treat them with respect to the environment. I banned single-use plastic from my kitchen and from my packaging. To make a change we need to start from ourselves and this is why I made those decisions. They might not be financially the best option, but this is what feels right to me.

I have been planning on having my own business for a very long time. I have been saving since then, in order to provide the equipment needed, my branding, how I want it to be, and take my time to make things right, while paying my rent and my food for as long as it takes to have a profitable business.

Life throws all kinds of curveballs at us. I want to know something challenging in your life. How you overcame it and what did you learn from that?

The most challenging thing I overcame is probably not succeeding while in medical school. However, it’s also what brought me where I am at the moment. It was the most challenging time for me because I was young and in the mindset of a 20 years old student, who thinks that school success is everything. I am very happy to have discovered that life is full of other kinds of curveballs and that there is always a way to grow from it no matter how hard it feels at the time.

How has your family helped you with the person that you are today?

My family has helped me by letting me be the person I wanted to be. They give me good advice here and there when I needed it, by telling me off when I was getting off track. But they never told me that I couldn’t do anything. I always felt supported in my own choices. Out of the three sisters, I am the only one who didn’t carry on in a medical career and it has never been a problem or even mentioned by my parents. There was only one condition in what we were doing, do it if it makes you happy and with passion.

You make your own chocolate…talk to me about it. Where can we get it?

I get my cocoa beans from a company called uncommoncacao. The beans are from transparent trade. My customers can trace how much the farmers are paid, and what is the condition of work. Once I have them. I roast them, sort them, crack them and remove the husk from the nibs. I turn the nibs in cocoa liquor with my grinder, then I add the other ingredients. Once all that is done I temper the chocolate, mold it in bars and package it.

My chocolate is on sale online at https://www.terredesiennechocolate.com/ for UK and France. I am also looking for retails spots. I just found my first one in a beautiful antique shop in Worthing UK, the display is a 1948 chocolate fridge. I am very excited to display my chocolate there (Bygone Treasures, 33 Brighton Rd).

My daughter is 15. She wants to make a career as a pastry chef. Give her some advice on the dedication, hard work, sacrifice and the long hours involved?

For me, the key is passion. Being a pastry chef is hard, like any other chef’s, there are long days. Sometimes over 14hours. We never have weekends off. Therefore, it is hard to have a social life. But with passion, it is worth it. You just need to keep your goal in mind, know where you want to go and what you want to achieve, and it all falls into place.

How do you deal with the long hours and stress of the job?

To be honest it is still very hard for me after more than 12hours straight standing on my feet. I try to feel better by having a laugh with my colleagues and keep a positive vibe. I like the heat of service. It gives a kick of adrenaline. On the other hand, the stress that comes from the hierarchy can be quite toxic. I deal with this by talking it out with my boyfriend who is also a chef and understands.

Vegans are on the rise. What are some of the desserts you serve vegan clients?

For vegans, I like to make almond milk chocolate ganache, with fresh fruit and fruit sorbet.

You are chosen to go to MARS. You are allowed only 5 personal items. What would it be and why?

A camera to take as many pictures as possible, my partner, my two sisters (I hope they count as items), and some chocolate.

The post Audrey Dufay: Chocolate Maker With a Conscience appeared first on Four Columns of a Balanced Life.