My tips for keeping my cooking alive when I’m racing against the clock

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In LaBouffe, I’ve never been looking for the perfect kitchen. What I’m really after is one that holds up during a busy week—one that lets me enjoy eating without making life complicated. Since I’m a fairly laid-back person, but my days as a delivery driver fly by, I’ve learned to appreciate simple tips rooted in real experience. If something helps me eat better without costing me time or motivation, I keep it. Otherwise, I leave it. That’s pretty true to who I am: not perfect, but sincere and loyal, even when it comes to what’s on my plate. My first instinct is always to have a base ready. Not a rigid cooking routine, but rather a solid foundation I can improvise from without wearing myself out. A little rice, already-washed vegetables, an easy protein to take out, a sauce to liven it all up, and I already have enough to make a meal that feels like me. I can’t stand sad-looking plates, but I don’t like spending an hour wondering what to put together either. That’s where my best tips lie—in that balance: keeping the flavour, keeping things straightforward, keeping that small sense of control that makes all the difference when the day has been long. I also think a lot about textures. I want something tender, something crunchy, a bit of freshness—something that wakes up each bite and keeps monotony at bay. It may sound silly, but it completely changes my relationship with food. A well-composed plate truly nourishes me, and it makes me want to do it again the next day. With my schedule, between getting around, phone calls, football with friends and barbecues whenever the opportunity arises, I don’t want theoretical cooking. I want cooking that fits into my life, that holds up without holding me back, and that preserves the simple pleasure of eating well. To me, that’s what real tips are: practical gestures, flavour, and enough balance to keep the week manageable without making it mechanical.