By Rafael Hernandez
On his last day as a probationary Coral Gables firefighter, Walby Othello wanted to do more than mark the end of his rookie year with the customary “last meal.”
Instead of cooking himself this week, he called in help from someone who had been feeding big groups his whole life: his father-in-law, Chef Calvin Harris.
“Usually I’m the one doing all the cooking,” Othello said. “So today, as my last meal, I decided to have my father-in-law come in and just cook an uninterrupted meal for the guys. It’s my way of showing appreciation for taking care of me this one year.”
What might have been a small station tradition became something larger — part family gathering, part community gesture, and part launching pad for an idea Harris hopes will spread far beyond Coral Gables.
For Harris, a chef of three decades, this was not just about seasoning steaks and juggling skillets. His daughter once served as a firefighter, and now his son-in-law is building a career in the same line of work.
“Everybody has a gift,” Harris said as he cooked. “Mine is cooking, and mine was to give back through food. These people put their lives on the line for us every day, and the least I can do is make sure they eat well.”
Members of the Coral Gables Fire Department dine together, something their work doesn’t always guarantee. (Photo by Rafael Hernandez)
Meals at a firehouse are never guaranteed. Crews buy their own groceries, pool their money, and more than once return from a call to find dinner gone cold.
Lt. Rolando Santana, the department’s public information officer, said that is precisely why Harris’s gesture carried weight.
“This is pretty much like our home. We’re here for 24 hours every third day,” Santana said. “Having dinner together is huge. It’s not just about eating, it’s about the camaraderie, it’s about being able to talk after tough calls and making sure everybody’s okay mentally and emotionally.”
Around the station’s table that night, camaraderie came with spice rubs and side dishes. Othello laughed as he reflected on a year of proving himself. “They mess with you sometimes, but it’s love,” he said. “If they mess with you, that means they like you.”
Harris has long believed that firehouse kitchens deserve more support. He remembers the inadequate equipment his daughter faced when she served. Out of that frustration came his blends of herbs and spices, designed to shorten prep time while adding both flavor and nutrition.
His motto is printed on every bottle: “less labor, more flavor.”
“Firefighters don’t always have the luxury of time,” he said. “Herbs and spices don’t just add flavor, they add nutritional value. If you can get a quick, healthy meal on the table before the next call, that’s a win.”
Harris hopes to build a program where firehouses across the country can use his blends, with part of each sale funneled back to support local stations.
“Why shouldn’t every firehouse have a proper setup and access to good food?” he asked. “Some do, some don’t. If I can help change that, it’s a win-win.”
For Othello, the evening was a thank-you to the crew that carried him through a demanding year. For Harris, it was the first step in a broader campaign.
“My plan for the spices is to get them in every firehouse here,” Othello said. “At least start here and then work our way worldwide, you know.”
As the plates were cleared and the laughter lingered, what began as a rookie’s farewell dinner ended as something more: a reminder of the bonds inside the station, and of the ways family and food can fortify those who run toward danger when others run away.
