When struck down by the flu or a cold, relying solely on medication is not always enough to aid recovery. Oftentimes, turning to comforting, traditional foods plays a significant role in helping us feel better. While these nostalgic dishes may not withstand scientific scrutiny, they can provide the much-needed comfort and relief we seek during illness.
To uncover the comfort food preferences of culinary professionals during their own bouts of sickness, several local sous-chefs were consulted. Zachary Mccutchen, from Sugo On Surrey in Guelph, reminisces about his grandmother’s roasted red pepper soup paired with a Swiss grilled cheese as his go-to feel-good meal. He finds solace in crafting his own version of a grilled cheese sandwich with smoked gouda, garlic aioli, and caramelized onions to lift his spirits after a challenging day in the kitchen. Additionally, Mccutchen indulges in a classic Oklahoma smashburger from Kitchener’s Arabella Park for a revitalizing treat.
At Charcoal Steakhouse in Kitchener, Daniel Kuczynski holds a deep appreciation for his father’s Ukrainian-style barszcz, a hearty red beet soup reminiscent of borscht. When feeling under the weather, Kuczynski turns to kotlet schabowy, a thicker version of pork schnitzel, for its comforting qualities.
Over at The Mule in Cambridge, Jason Gilmour finds comfort in his grandmother’s colcannon, a traditional Irish dish featuring buttery mashed potatoes mixed with kale and green onions. He also cherishes his mother’s beef and potato stew for its simplicity and warmth. Gilmour recalls a particularly spicy and invigorating Lao congee brought by a friend during an illness, highlighting the healing power of this unique rice porridge.
These personal stories from sous-chefs shed light on the therapeutic effects of familiar, nourishing foods during times of sickness, showcasing the enduring appeal of comfort cuisine in times of need.
