Winnipeg Free Press Homemade By: Eva Wasney | Posted: 7:00 PM CST Thursday, Feb. 18, 2021 Save to Read Later Maximus Navarro is an accomplished chef. He is trained in classic French cuisine, has worked in dozens of kitchens, opened several restaurants and is now the head chef at Thermëa. Maximus Navarro is an accomplished chef. He is trained in classic French cuisine, has worked in dozens of kitchens, opened several restaurants and is now the head chef at Thermëa. At home, however, his expertise doesn’t carry much weight when cooking for his picky offspring. "To be honest, it’s more stressful," he says with a laugh. "The simplest thing (I cook) is bacon, egg and rice. Sometimes they just want the bacon, sometimes they just want the rice and they put all the bacon aside, sometimes it’s just the egg and the rice… it’s always a surprise."