Dominica Part 3 of 5
So Friday was here and after getting less than 2 hours of sleep I was like a charged battery ready to meet all the invited chefs. I was still running around 30 minutes before start time speaking to my newly adopted staff at The Anchorage Hotel and making sure that everything was close to perfect. Chefs started to file in from all over the island, some from hotels, small restaurants and even Eco Lodges chefs. One of the most funny events were that people were not expected someone so young to be facilitating the event so when I introduced myself I always got this facial expression from everyone…I smiled it off:)
Last minute preparations were made and I was ready to face 30 plus people and cook…I was tired as you can see in the photos but very excited.
Take a look at what happened ..please excuse my appearance I did not sleep that night.
We did the Tofish Demo in detail speaking about pigments and seaweed strength. This was served with a new creole sauce recipe I made which is richer than the one in Caribbean Vegan.
I felt like I was writing lines but to be able to contribute of an event like this was amazing.
The food I choose to make was a mixture of recipes in Caribbean Vegan and new recipes I developed after my book was published. We decided to do a buffet for the chefs as it would be easier and they could choose what they want. I was aided by a 5-7 staff members at the Anchorage Hotel who came though for me. As tired as they all were Bernadine and Chef Nelson kept smiling and laughing at my corney jokes as we went in close to 2 am prepping for a buffet for 4o.
I would like to eat this salad everyday seriously it is so good.. Thanking Bernadine pastry chef and cook for following my quick verbal advice on the sauce..people raved about this.
That is a rustic coconut and fruit tart at the back and rum cake topped with a pecan Dominican Praline. Bernadine decorated this as I was doing the class.
Here is Bernadine smiling even if she did not have any sleep too.
I was exhausted but so happy at the same time. I cannot thank the staff at the Anchorage Hotel enough. Chef Nelson the new chef at the Anchorage is Barbados trained. He really controlled the kitchen and was there for me every step of gthe way. Thanking Devon, Renwar Joseph, organic farmer and cook George, the amazing Elizabeth who smiled for ever demo I called her up to do, Bernadine, my rock and Yvonne Amour a long time vegetarian who opened her hotel to me to do these events.
Later that night the Anchorage Hotel in Dominica served vegan snacks using some of my recipes and their existing vegan options.
After this event my night started all over again. I had a big workshop in the forest compliments JTAS and I had even more people to cook for….The chefs workshop was a big success and news was flying fast around the island about what happened at the Anchorage Hotel.
What really made me want to tear up was hearing people speak about food memories as they ate. They were eating vegan food yet it was oh so familiar. Emotions stirred within me and I started to think more deeply about the effect of Dominica was having on me. I was tired but I felt a calmness within and looking over at Terri smiling about that days success made me want to work even harder for the next workshop.
Before I go take a good look at this amazing woman Terri Henry who has pulled off this event for the last 3 years with this year being the biggest and most difficult.
A big thank you to Celia Sorhaindo from Tropical Ties for donating these photos.
You can also like Taymer Mason on Facebook to see other photos from that day.