Miami Broward Carnival Celebrates Barbados 50 Years of Independence With A Fireside Chat With Bajan Chef Paul
SOUTH FLORIDA – At age 16, Barbadian born Chef Paul migrated to South Florida for his culinary training at Johnson & Wales University, and received a Bachelors Of Science in Culinary arts.
Youngest chef to manage the 5 Star ‘Trillium’ restaurant in Upstate New York. First pizza business at age 14. Named ‘Black history Chef of the year’ by Macy’s in 2010.
An avid philanthropist and mentor at the Boys & Girls Club of America. Recognized by ‘Chaine des Rotisseurs’. Spearheaded first ever China-Caribbean Food Festival Beijing 2016 .Gold & Silver medalist at Broward Young Chefs Competition.
Over the past 20 years, his fusion style cuisine landed him exclusive clients such as Denzel Washington, Lenny Kravitiz, Enrique Iglesias, Dwayne “The Rock” Johnson, Sean “Diddy” Combs and many more. (Chef Paul (CP) also holds a Masters Of Business in Entrepreneurship from Nova Southeastern University. )
Miami Broward Carnival: What are two things you love about Barbados?
Chef Paul: I know you asked me about two things I love about Barbados or Bim as we call it however there are so many tings (as we say) to love about Bim,
First, the people. Warm, friendly, open, loving and most of all fun. We love to have a good time but can be very serious when need be. We love a good party, good food, a lil wukkup and good drinks,.
Secondly, the sun and the sea, even our Flag colours represent this. It’s warm year round and with some of the best beaches in the world, you have to get out into the sun and play.
Thirdly, the food. Bajans loooooooooove to eat. Did I stress that enough? Bajan loves a good set of food and interestingly enough, we are very open to trying all types of cuisines. Make no mistake however, we love a good Bajan Sundi (How we pronounce Sunday) cook food. I’m hungry thinking bout it all now.
Miami Broward Carnival: What does the 50th Independence for Barbados mean to you?
Chef Paul: 50 years is a monumental achievement in history and to live to see your home country celebrate 50 years of Independence is not only an honor but a sobering experience to be part of.
I feel so proud to be a Bajan and see our country break free and be independent for this long, giving our country men/women pride in their nation.
I wish for every nation to experience a milestone like this and share it with the world. Proud to be ‘Bajan to the Bone.’
Miami Broward Carnival: Why do you love Crop Over in Barbados?
Chef Paul: Crop Over – This is the party of all parties to go too and when I say party, I really mean, a non-stop conundrum of fetes (parties) for more than 3 weeks that culminate on Jump up day or Kadooment day: A 10 plus mile walking party in the streets fully draped in elaborate colourful costumes.
It is music, music, music, drinks, foods, hot bodies, more drinks, good times and friends. Can’t complain. With next year being our 50th Independence anniversary, the fetes are going to be non-stop. Party can’t done. I recommend booking your tickets all now-246 to the world.
Chef Paul Signature Recipe
BAJAN SEAFOOD PAN-BLISS
BAJAN PAN SEARED FISH ON BRAISED SWEET POTATOES TOPPED WITH MANGO SHRIMP RUM COMPOTE AND POMEGRANATE DRIZZLE
Fish
1lb of Seabass or Atlantic Salmon – Skin off
1⁄2 lb of salad shrimp
2 Grey sweet potatoes – Washed and sliced into 1/8 slices 1 Jalapeno – small diced with no seeds
1 Red pepper – small diced
2 Cloves of garlic – sliced
1 Small onion – small diced
2 Mangoes – small diced
3 Cups of vegetable stock
1⁄2 Cup Dark rum
Lime juice from 1 lime
Extra Virgin Olive Oil
McCormick Steak Seasoning
1 bunch of chives
Sauce
1 Cup of Pomegranate Juice
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For more information about Miami Broward Carnival www.miamibrowardcarnival.com
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