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Tasty pork loin

This last week certainly has been an exciting one as the American Culinary Federation’s (ACF) National Convention – Orlando, lived up to and surpassed expectations. This event is yet another one that clearly demonstrates the importance of gaining knowledge via the “global classroom” which we have been discussing over the last few weeks. When this […]

In the global classroom

In the global classroom

This week, we continue to discuss ways of staying informed and on top of the field of the culinary arts. As was said last time, visiting or being involved in international competition is the best form of teaching. So, right after my Taste of the Caribbean event, my travels took me to Louisville, Kentucky in the USA where […]

A culinary star in the making

A culinary star in the making

American televangelist Joel Osteen often says that “every setback is a set up for a greater comeback”. And United Kingdom-based Barbadian chef Jason Howard, currently back home for the Barbados Hotel and Tourism Association’s Art of Cuisine 2017 – Barbados Meets the World culinary festival, is living testimony of that. Jason was born and raised in Barbados […]

The value of global exposure

This is the time of year when I do most of my travelling for inspiration and keeping up-to-date with new culinary trends. This field is extremely dynamic and, as such, it is vitally important to visit shows and conferences to stay in tune with what is happening around the world . One of the events […]

The versatile breadfruit

Breadfruit is one of the staples that most of us like to have as a part of our meal or on the menu when it is in season. It is so popular in Barbados that we often par-boil and freeze it for use during those times when it can’t be sourced. Breadfruit trees are known […]

The art of cooking Cou-Cou

Last week, it was all about “dropping knowledge” when we shared important tips about how to perfect your culinary skills. This week, we focus on a dish that many Barbadians love, yet it is one that people shy away from cooking. Our national dish, Cornmeal Cou-Cou. Many people say that Cornmeal Cou-Cou is difficult to […]

Mountain cuisine

Mountain cuisine

 You think Jamaican cuisine, you think jerk chicken, or ackee and saltfish, or rice and peas with oxtail, right? Well, some players in the tourism industry have gotten a bit creative with the local fare in recent years, and are offering their clients a fusion of Jamaican and foreign cuisine, teaming up with the agriculture […]

Dropping knowledge

Since our Street Food to Fine Dining column got started back in December last year, my aim each week has been to take you on a culinary journey, highlighting and explaining topics which are essential for a better understanding of the culinary environment. As they say, knowledge is power and once you are armed with […]

Ready for Export

As if to emphasize what I was saying in one of my earlier articles about food being in the midst of everything, BMEX is here and, being the grand exhibition that it is, highlighting all aspects of Barbados manufacturing, food is still one of the leading components.  Food plays such a significant role in this […]

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