Last Saturday, I hosted my first Caribbean cookery class at the Taste Academy in Ipswich. Even though the turn out was not full to capacity, I was happy with the four clients whose personalities filled the room.
I love teaching, I love working with people and helping them develop new skills. There is a certain amount of happiness which comes from empowering people with knowledge, which I can sometimes take for granted.
​These classes are about connecting people with professional chefs. Starting with myself, I hope to bring other chefs on board to pass on their skills and knowledge to any willing participants.
I love teaching, I love working with people and helping them develop new skills. There is a certain amount of happiness which comes from empowering people with knowledge, which I can sometimes take for granted.
​These classes are about connecting people with professional chefs. Starting with myself, I hope to bring other chefs on board to pass on their skills and knowledge to any willing participants.
The session plan
This is a very hands-on class. Not a technically difficult class at all, but there is a fair amount of chopping, slicing and mixing. |
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With some gentle Soca sound-tracking in the background. The session kicked off with a good ol rummage through the cupboards and drawers of the studio. The class needed to get their bearings. This also provided me with the opportunity to refresh my memory with where everything is kept.
The first half of the day was about preparing our lunch and getting the curry goat started. The curry goat was always going to be a challenge, it needs to cook for a good few hours, so it was vital to get this on in the morning session.
The first half of the day was about preparing our lunch and getting the curry goat started. The curry goat was always going to be a challenge, it needs to cook for a good few hours, so it was vital to get this on in the morning session.
Deep fried Bajan Fishcakes and plantain for lunch. With enough leftover batter to take home and treat the family. My trusty assistant (Mrs P) prepared a salad for the group to share while eating their little creations. We almost forgot about the red cabbage slaw which we'd, made at the start of the day.
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We returned after lunch with full bellies. ready to tackle the second part of the day. A jerk marinade to take home. This was made from recipe i'd developed a few years ago. It has room for individuality and flexibility. Something I like to encourage in my classes.
The photo of the salmon was posted by one of the guests, the following day. Using her Jerk Marinade on a salmon fillet. I look forward to hearing how that turns out! |
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The session was rounded out with us making Ackee and Saltfish. A Jamaican speciality. This is a dish I wasn't particularly familiar with growing up. My own family are from Barbados. Although still in the Caribbean, the culinary styles on each island can be so varied and diverse, you'd be mistaken to generalise West Indian cookery into a singular style or flavour. Even the rice and peas we made at the end of the class was closer to my own family recipe than anything else that may be made by any TV chef. A simple base of Black Eye peas, chicken stock and long grain rice.
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If you are interested in coming along to a future class, please drop me a message and I will send you an email when the next class goes live.
The next class is likely to be CHRISTMAS DINNER UPGRADE! Take your dinner to the next level.
I am also looking at hosting the Caribbean class as a 4 week course. Like I say, drop me a message if your up for that!
Thanks,
​Brian P
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If you are interested in coming along to a future class, please drop me a message and I will send you an email when the next class goes live.
The next class is likely to be CHRISTMAS DINNER UPGRADE! Take your dinner to the next level.
I am also looking at hosting the Caribbean class as a 4 week course. Like I say, drop me a message if your up for that!
Thanks,
​Brian P
