Signed in as:
filler@godaddy.com
How it Started
I've been cooking all my life....before I could reach the stove. I've always enjoyed cooking but especially cooking for others. It brings me peace and joy to prepare and serve someone a good, fresh, hot meal.
As a latch-key kid growing up, it was my after school task to start the family dinner on some days. As an in home nurse, I prepared meals for my clients and it was always one of the highlights of my day! This also gave me experience and training in adhering to certain diet restrictions, health issues, allergies etc in my clients. I also have fond memories of cooking with the matriarchs of my family and I take pride in crafting everything from scratch just like my ancestors did!
When my event venue was in operation, as the venue owner I wore many hats. One of those hats was a chef's hat at times, whether I was covering for an absent food vendor, or just trying to help patrons feel welcome and comfortable in my venue. Venue goers started asking me before/upon entering "You cookin' today?!" And I was often met with looks of disappointment if the answer was no. Flattered at the notion, I quickly turned that no into YES! I'm Cookin'. The rest, as they say, is history. ;~)
Meet The Chefs
Boss Ladi
See above details
Chef Lox
I had the pleasure of meeting this amazing human at a spoken word event that I held at my venue. He's an amazing artist, inventor and chef. We've teamed up to bring you a menu of Trinidadian and American comfort foods for the mind, body and soul.
A note from chef Lox:
Being born and raised on the islands of Trinidad and Tobago. My taste buds grew with carnivals within each bite.
Upon moving to Richmond, that taste of cultural explosion was missed. It was something I've been yearning for yet couldn't get, so to the kitchen I went.
My yearning for that authentic taste led my goals to replicate it. Seeing there was a lane needed for others like me, I started to share my cooking.
I love to please ( one of my weaknesses, which is also one of my strengths) I wanted to grow and share the happiness I gained while eating the foods I was raised on, plus wanting to learn more about cooking in general.
Worked alongside top chefs while living in New York, moved back to Richmond and worked at country clubs and other Caribbean(ish) restaurants, that wanted me to water down my foods/not be authentic.
My soul couldn't walk in those small paths, so becoming a self-taught caribbeyond personal chef is my only option.
My goals still are to recreate the taste of carnival in each bite of the culinary arts painted on your plate by a Trinbagoian food artist.