I was born and raised in Central America to second generation Jamaican parents, and surrounded by my Jamaican grandparents.
My Grandmother was a wonderful, compassionate person and a great cook, she thaught me the foundation of cooking, for that and more I owe her a debt of gratitude.
As a young adult, I traveled to New York armed with my Caribbean Flava.
Later on, I relocated to Los Angeles, where I was exposed to Creole/Cajun cooking, I found some similarities in the method and preparation of both cuisines.
After careful research and consideration, I created the CARIBBEAN / CREOLE CUISINE CONCEPT, which represents one cuisine I inherited and the other, I embraced.
To be clear, this does not mean that I merged both cuisines to create something
My Grandmother was a wonderful, compassionate person and a great cook, she thaught me the foundation of cooking, for that and more I owe her a debt of gratitude.
As a young adult, I traveled to New York armed with my Caribbean Flava.
Later on, I relocated to Los Angeles, where I was exposed to Creole/Cajun cooking, I found some similarities in the method and preparation of both cuisines.
After careful research and consideration, I created the CARIBBEAN / CREOLE CUISINE CONCEPT, which represents one cuisine I inherited and the other, I embraced.
To be clear, this does not mean that I merged both cuisines to create something