Triquestra is a place where we work hard to deliver the best results we can for our customers. But we know that those results aren’t just built on technology – they also depend on great teamwork.
That’s why our brilliant social committee come up with ways to get us away from our screens and whiteboards to celebrate special occasions, or just each other.
Recently, we came together to enjoy a potluck lunch that involved us bringing along a plate of food “That Reminds You of Home”. Triquestra has always been a company that’s welcomed a diverse workforce, and many of our team have come to New Zealand from across the world, so we knew we were in for a treat.
But we probably couldn’t have imagined Digestive biscuits sitting alongside butter chicken and Korean pork.
The Digestives were provided by Quality Manager Chay Grant, who was celebrating his Scottish family roots, while Solution Architect Fez Hussein made the excellent butter chicken, accompanied by rice and naan bread. And the Korean pork? It came courtesy of Tech Analyst Zac Freeman, who, while not being from Korea, decided to treat us to one of his culinary favourites!
We enjoyed Rendang curry from Indonesia, Embutido (a type of meatloaf) from the Philippines and cake from Russia, along with a host of other delicacies from around the world.
The Kiwi classics were there as well, with Julie Child, our Sales Administrator, bringing along a bacon and egg pie, our CEO Greg Cantlon providing a chocolate crunch made from Weetbix and Delivery Manager Kasia Burt taking care of our vegetable intake by way of a helping of coleslaw.
And then there were the scones. Our Head of Sales, Victoria Crossfield, came clean about her award-winning English family recipe handed down from her grandmother, who got it from … a Foodtown supermarket magazine in Auckland back in the 1990s. It’s okay, Victoria, every family has its skeletons and secrets!
It was great to see the effort and care that everyone went to and a joy to celebrate the richness of our cultural heritage. As everyone explained the background to their dish we got a greater appreciation of the food and of our colleagues as well.
Here’s to making it an ongoing tradition.
