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.

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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

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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

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Ravi  Chandran has 35 years of extensive experience in Europe and the Middle East in the hospitality industry, executing multiple start-ups, creating new concepts, and leading multi-brand operations and has spearheaded 24 food & beverage brands, turned around loss-making businesses, restructured acquired businesses, and sustained success through new business model innovation.

Ravi Chandran currently leads Liwa Minor based in the UAE, and operates The Coffee Club for the MENA region, an All Day Dining Café from Australia with 18 outlets in operation in the UAE and one each to open in KSA and Qatar in 2018. Since joining in August 2016, Ravi Chandran has set the strategic direction for the MENA region for The Coffee Club brand with a steadfast and robust roll-out plan of 100+ outlets to be opened in the Middle East in the next five years, along with entry to five new markets. Ravi is also working on expanding the company’s portfolio with plans to make an acquisition of an existing F&B concept and franchise an International F&B brand as part of its growth strategy.

Ravi Chandran graduated with a GMP from Harvard Business School, USA, and also holds an MBA from the University of Bradford, UK, and a Diploma in Hotel Management from Les Roches, Switzerland.

Ravi, a pleasure to have you doing this. Please tell me a little about yourself.

I was born in Qatar. I studied in Qatar, India, Switzerland, the UK, and the US. I have worked in Switzerland and am presently working in the Middle East.  I have traveled to 54 countries, and this has made me a global citizen and has shaped my personality. I believe in living in peace and harmony. I live in this vibrant city of Dubai in the United Arab Emirates and have enjoyed every moment of my 28 years here and at the same time staying truly Indian.

What does your job as a CEO with Liwa Minor entail?

Liwa is a UAE based company in a joint venture with the Minor group of Thailand and hence Liwa Minor. It is the Master Franchise for a café called The Coffee Club. I lead my talented team and my job entails following the vision of the founders, strategically grow and expand the brand in the region, and to be the most preferred All-Day Dining Café in the region and we are on track to achieve it. 

Congrats. Tell me a little bit about The Coffee Club and how it plays a role in the UAE?

We are the Master franchise in the Middle East and North Africa for The Coffee Club, a 28-year-old Australian All-Day Dining Café. In four years, we have opened 23 outlets in UAE, 1 in Qatar, and 1 KSA and continue to grow to 100+ outlets in the Middle East region. The Coffee Club competes on two categories and that is our unique selling proposition, with premium coffee we compete with the likes of Starbucks, Costa, and Caffe Nero and with the food we compete with Paul Café, Shakespeare & Co and Café Bateel, the latter two being homegrown all-day dining cafes. We are a lifestyle café where people come to have good food, great service, and excellent coffee in a relaxed atmosphere which is our brand promise.

Dubai is the Mecca of food. What are some exciting trends?

Dubai is now one of the leading food capitals of the world, along with San Francisco, New York, London, Paris, Singapore, and Melbourne. Every top brand and every Top Chef have set up shop in Dubai. Dubai leads the way in being the entry for global brands in the region, especially with a cosmopolitan population comprising of 210 nationalities and 15 million tourists every year. The trend today has totally changed. The leading chains and leading names are taking a back step. The homegrown local brands, created and opened by Dubai residents, especially by UAE nationals and particularly by young and talented UAE national women, who have been bold, creative and innovative in their café designs and concepts, and food and beverage creations from food trucks to café’s and restaurants, they are ruling the roost and particularly supported by their fellow citizens. Dubai is also gearing more towards healthy food, street food, regional cuisines, and home delivery has taken over in-premise dining with the majority of the population being young and using smartphone technology to order food. 

Do chefs keep this trend in mind or keep the consumer in mind when designing food?

It is always the balance of what trends arise from the West and can be introduced to the market and what the customers are looking for, as the people of this multinational Multicultural city are adventurous in exploring new food concepts, new cuisines and today’s food has to be instagramable, delivery friendly and above all wallet-friendly in a soft economy. Chefs today work with fresher ingredients, new spices, and herbs that were never used before, organic food, local produce, and apply sustainable practices.

What are some disruptions in the restaurant business?

Technology has been changing consumer behavior and home delivery has disrupted the in-dining experience.  Food concepts with the best experiences will survive the ever-growing competition.  Convenience stores like 7-11, selling hot and cold food are gaining popularity as consumers look for value and convenience whether they are at work or driving around. At the end of the day. whatever the latest technology and AI one can have in their restaurant, what will make a restaurant successful will be the core basics – quality and consistency of food.

How do you stay balanced with your hectic schedule?

I always used to ask my former boss, the head of a large organization, why he is the last person to leave work, and why he also worked on a weekend being the big boss. He said when you reach the top you will know, you will be alone, you won’t like it at times, but it’s the challenge and accomplishments that will keep you going. How true it was!! I wake up at 5 am every day and read a book on management or self-development for 30 minutes and go to the gym and head to work. I need to keep very fit and fully energized to face the day dealing with various people, meetings, and issues and one needs to be physically and mentally fit. Evenings I relax at home watching the news, reading newspapers, cooking something light and try and sleep early.

You run marathons, how important is food to your regimen?

I was an athlete in my school and college days and 40 years later still continue to run and cycle. I do 5 K and 10 K runs every year and train for it. I also do the 92 K cycling challenge. Food plays an important, even though I run a food business, I tend not to eat outside and cook my own food. I am disciplined in my eating habits, avoiding sugar and flour, and eat more vegetables, fruits, chicken and fish, avoiding red meat, junk food, and sugary beverages and eat 5 small portions a day. My cheat day is on the weekend.

Name me three of your favorite restaurants in Dubai?

I am not a fan of celebrity chef restaurants and over-priced glamorous concepts. I love to eat authentic national cuisines and regional cuisines and my favorites are Al Hallab for Lebanese Cuisine, Sri Krishna Sweets for South Indian cuisine, Sultan Baba Iskander for Turkish Cuisine.

How does faith finance family and food help you stay grounded?

Finance – 18 years ago I got into charity work and I learned money can’t buy you health and happiness, and one needs only a certain amount of money to live a comfortable lifestyle with no excess. Savings are my strength to help me for the rainy day.

Family – In every 10 years of your life, some family member is more important and some do not care enough, and when we reach 40’s and 50’s suddenly we love and care for our parent’s more than ever, especially when I lost my mother at 59 and realized I never spent much time with her and now I spend more time with my dad at 84. That’s the circle of life.

Food – I have already written. I believe in the words: Eat Sensibly and Exercise Regularly. Apart from that running a Healthy Meal business 8 years ago as General Manager, opened my eyes to eating healthy and controlling my portion size which is often neglected.

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