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Essentially, Boddie Macklin-Shaw's life comes down to having fun and cooking.
"Definitely," said Macklin-Shaw, who was recently promoted to executive chef at Big White Ski Resort.
"I moved here six years ago from Australia and traded the sand for the snow so I could ski and have fun and work in kitchens. I love it."
As Big White's executive chef, he is responsible for menu development, staffing and new concept innovation for all of the resort-owned food service operations - The Woods Restaurant, Kettle Valley Steakhouse, Clocktower Coffee Co. in the Village Centre Mall, the Happy Valley, Black Forest and Gem ridge day lodges and Squawk Box chicken delivery.
"It's a bit of a culinary empire," said Macklin-Shaw with a laugh.
"There are multiple outlets and different concepts. It allows me to play around and use my creativity."
The Woods is the quintessential ski resort eatery and bar.
It's located in an imposing chalet right in the village centre, has high-ceilinged, rustic interiors and an outdoor beer garden in the snow with ample bonfires.
It's also home to a diverse menu so you can have a burger and brew in the beer garden or pair the chef's famous triple-cheese fondue (see accompanying recipe) with a signature cocktail or Okanagan wine in the dining room.
Due to the pandemic, Kettle Valley Steakhouse is closed this season, but will reopen next season with a new name and concept.
Macklin-Shaw is tight-lipped about what that will be.
"We're excited a vaccine is on the way, so post-COVID we can introduce new concepts at our core establishments," he said.
"It's all about finding the right niches and appeasing customers."
Macklin-Shaw has been cheffing it up since the age of 18, first at a variety of small, fine dining and hotel restaurants along the Queensland coast of Australia and then Big White starting in 2015.
"I was head chef at a restaurant in Australia where my sous chef and bartender left to do a season at Big White, as many Australians tend to do," he said.
"They loved it and I followed."
At Big White, Macklin-Shaw worked in many kitchens and was promoted to chef du cuisine under executive chef Rob Walker, who recently moved on.
As chef du cuisine he oversaw all food and beverage operations in the resort-owned establishments and cooked in their kitchens as well.
"In my new role, I'll miss being in the kitchen as much because I'll be focused on staffing, menu development and developing new concepts," he said.
"But, I'll be sure to make time for the kitchen and be the first to slice and dice, wash dishes, mop the floor, empty the garbage or do anything else that has to be done, just as I always have in the past."
Chef Boddie’s triple-cheese fondue
Ingredients:
400 ml dry white wine
1 tablespoon cornstarch
800 grams cheese blend (1 part cantonnier, 2 parts gruyere, 2 parts gouda)
Method:
1. In a stainless steel pot add the dry white wine and bring up to a light simmer.
2. Add cornstarch and mix until dissolved.
3. Add cheese mixture and fold in with a spatula.
4. Once it has combined, use a whisk to mix.
5. Keep on medium heat for 7-8 minutes stirring every 30 seconds.
6. Serve into a fondue skillet and dip any sides you desire, such as roasted carrots, brussel sprouts and cauliflower, fingerling potatoes, chorizo sausage and chunks of fresh fruit and crusty bread.
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