The roaming chef!

Reflections of a Roaming Chef

Grenada then Nassau. Nassau then Miami. Miami then Nassau. Nassau then Freeport. Freeport then Nassau, then back to Freeport. Then back to Nassau, then over to Andros. A dizzying read I’m sure; but not as bewildering as the one that has lived it. A plane ticket has become just as important as my favorite knife and my Samsonite luggage has begun to challenge its lifetime guarantee.

Truth of the matter is that this is just the beginning. My prayers are being answered, and who am I to not accept them? The year 2015 promises to be the conduit to the food empire I expect to build.  As if I am not already imprisoned by my desire to be the most well known Bahamian chef spreading the singular message of the importance of food culture to anyone that will listen, here I am challenging myself even more.

As much as I am worried, I am also elated that I continue to receive invitations to spread my message. So, the instant I turn on a stove and make a culinary tour de force or I stand before an audience and share gastronomic tales about my Grammy Nola's delectable baked crabs or Grammy Naomi Thursday mouthwatering bread, those jitters dissipate and nothing seems too much. Getting to that point may be like shelling peas one by one, but the moment it comes is euphoric to say the least. I hope that my Grandmothers would both be proud that at the heart of it, all I remain a "cook".

Last night’s event in Freeport featured my newly fashioned chicken souse – a dish that was met with nothing but childhood Saturday memories reborn. I must say that the plantain skillet bread that accompanied the souse tasted as though it was slow cooked outdoors on the rocks on a beach front property!

Complaining I am not; having a moment - maybe I am. But when this is all said and done and I turn my key in the door and see my family (especially my nephew, who until I explained it to him didn’t know that he was the direct descendent of the remarkable woman that owned a famed restaurant in the Carmicheal Road area), it makes it all worth it.

Maybe I will someday reach the comforts of regular first class travel and abandon the agony of small plane seats. Maybe someday I will have butler service where the need to check in is abandoned. Maybe someday I will have someone to pack and carry my bags. Even when that day comes, there will never be a day when I give up the culinary drive that I have. A force so dearly passed down from my grandmothers to me - the dream to cook and celebrate Bahamian Food culture worldwide.

roaming chef life