Picture: iStock
I’m writing this on behalf of all the kids growing up whose mothers have tricked them into eating something they didn’t want, which is to my mind, just cruel.
I’m sure some parents go to bed and snicker about their recent conquest and tick off another box on their checklist.
Don’t get me wrong, I make sure my kids do eat healthily – being a chef makes it easier for me as I am capable of making dinner in 10 minutes flat – but there is absolutely no harm in letting them eat a bit of junk food and the next day telling them to take the dog for an extra-long walk, not just one block but two.
Fresh salad, or fried chicken and chips? Picture: iStock
My mother always used to try convert us into vegetarians or vegans, with the baked mixed-nut loaf disguised as a slow-roasted deboned leg of lamb terrine smothered in rich red wine and juniper berry reduction. It was one for the therapist later in life, even though I did make it for one of my favourite vegan guests at the hotel.
I’ll put it to you like this: put all the trickery aside and enjoy what’s in front of you this year. We chefs cook for a living because it’s what we love. We don’t care that it’s killing our feet because we stand for 13 hours at a time. We love what we do, so we don’t care that we’re getting fat because we’re tasting the whole day. We love what we do.
Love what you eat this year. Again, become the kid who runs to the table because his favourite meal is ready. Grab onto that feeling you had when the ice cream truck drove down your street. Immerse yourself in the food you were in love with, and let your kids do the same.
Tristan Latouf; executive chef at The Quatermain Bistro and The Falstaff Bistro in Sandton.
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