Be grateful for everything!
Even if it's being 'nominated' as Best Chef of SVG.
I might not win, but the fact that I was selected/acknowledged is greatly appreciated and I consider it a blessing🙏🏽. I have so much further to go and learn in this industry but thus far it has been quite a ride. It's also important to impart knowledge along the way too!
There are times when you have to be humble, times when you have to just let your food do the talking, other times when you have to bare pains (mental and physical) even. In this industry experience and patience matters.
Most wouldn't know my passion for Fusion Cuisine, moreso, Vincentian Fusion Cuisine but I intend it to make my food be known further beyond my expectations!
If you'd like to vote for me then checkout the link in my bio. Thanks in advance! 😊❤👩🏾🍳🇻🇨 #Chef#VincyChef#CaribbeanChef#CaribbeanCuisine#StVincentAndTheGrenadines#StVincent#BestOfSVG#BestChef#Nominee#VincentianFusionCuisine#YouDontKnowWhereYourGoing#UnlessYouKnowWhereYouCameFrom#Truecooks
I must give credit to Le Monte Seaton. This is the best sushi I've ever had in my life. He is Vincentian. 🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨He makes the best sushi in SVG hands down! You've never had it because it's exclusive. I'll let you know when he's broadening his client list 💋🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨🇻🇨 #everythingvincy#everythingvincysweet#vincychef#vincy#foodie#foodstagram#foodporn#foodies#foodlover you ever had vincy sushi? Lol 🍣🇻🇨 you haven't had real sushi if u haven't had Le Montes sushi
So the season's basically here!
Normally for a Caribbean christmas Sorrel is a must so I played with it a lil and paired with flavors that reminds us of the season with regards to the nostalgia food creates! ❤
My base was to extract the natural flavors of the fresh sorrel and adding spices as if I was making the juice but unsweetened. Let it sit over night and she was as good as gold!
My base was used to make a Sorrel Ice Cream and Candied Sorrel with the flowers.
Ofc there had to be another component! I decided to make a 'Sweet Bread' Biscotti to enjoy the ice cream with. Also for a lil crunch.😉
Then I decided to make a "Trini Pone" inspired Waffle (idea stemmed from a chef i look up to a lot) and Sorrel Ice Cream. Paired them with the Candied Sorrel and a Nut Brittle to finish.
Monday went a little something like this;
My clients are fed for the week:
• Honey Soy Baked Chicken Thighs
• Herbed Rice Sauté
• Fresh Salad
• Spinach Potatoes & Garlic Butter Broccoli
• Pan Seared Dolphin Fillets
• Alfredo Pasta w/ Parma cheese & Parsley
• Stuffed Peppers w/ Greek Salad.
They’ve all been fed and now I start preparing for next week, we still have one spot left, as well as specials, DM us to find out more.
Perfection does not exist,we always reach for perfection. If you think one of your dish is perfect in my opinion there always room for improvement. So we always try to do better. #Team#VincyChef#meetmeatgh@grenadinehouse