Caribbean Cuisine for All Seasons
by
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Foreword
AWha= gwain on ?@ were the words spoken by this soft -spoken mystery man who had
towered over me during many meals on the terrace. Usually he asked, AHow=s your meal? Is everything okay?@ or something similar, but
never had he become familiar enough to share his native tongue with me. These words automatically translated as,
Marvin Gaye=s line, AWhat=s Going On?@. In slow motion, I watched him approach as he climbed the stairs
that lead to the terrace bar area.
Although he spoke Patios, I only heard English. I was not about to let something as
insignificant as a dialect interfere with my getting to know the man I had
admired behind the tall white chef=s hat, the crisp starched
white jacket with BEACHES: Godfrey,
Kitchen Supervisor, adorning the pocket, located on the left side of his broad
chest.
His chef attire came complete with black pants and white apron. The stare in his exotic dark eyes seemed to pierce right through me. As he slowly approached, I took another sip from my Bob Marley and swallowed my courage to speak. Getting closer, he asked again, AWha= gwain on?@ And, I had to deal with his accent and presence directly in front of me. For some reason, I understood every word he spoke as he mixed Patois with English. Because I want you to focus on getting your groove on by learning some exotic recipes that
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About the Book
Caribbean Cuisine for all Seasons is a cookbook dedicated to sharing part of Jamaican’s culture with people who delight in tasty and sometimes spicy food. The book includes a helpful glossary to assist those who may not be familiar with culinary jargon, but are interested in serious cuisine. The recipes reflect the culture of Jamaica, as well as a world view towards food. Some of the dishes will include spices, fruits, vegetables and meats that are indicative to home, this book will serve as a guide. Many of the ingredients are found in the larger supermarkets or any West Indian or Oriental stores. The recipes and tips on garnishes and presentation will make your dining experience feel more like an escape to an exotic island instead of a walk into your dining room.
About the Author
Chef Godfrey started cooking at an early age at home with his Grandma Blair and in the market place of Jamaica. Once his high school teacher recognized his skill, he was on his way. His first apprenticeship was with Boscabel Beach Hotel of Jamaica, where he worked the pot sink and was soon elevated to salads, pantry and kitchen supervisor. He also worked with the Five Star Resort, Beaches Grande Sport in Ocho Rios, Jamaica, where he supervised a kitchen staff, planned menus for breakfast and lunch in three of the resorts restaurants and created carvings for table presentations for special occasions.
His life in the States begin once he met his wife, Wanda, who has shared his dreams of making a place for himself among great culinary artists. Upon moving to Jackson, Mississippi, he met Chef Luis Bruno and worked nights with him at his Eclectic Restaurant before starting his own catering business. Realizing that most catering jobs were evening affairs, he had to give up his night job and find a day position. Chef Luis assisted him in securing a job with Bravo’s Italian Restaurant. Since coming to Jackson, he has managed to work, run a business, give garnishing workshops, as well as write a recipe book, all with the help of his devoted wife. His recipes not only reflect his European, Italian, Thai and American training, but they also reflect his love of family. He is always cooking and having family and friends over to taste a new dish or just enjoy a family favorite. His cookbook is indeed an extension of his love of family and food.