Monday, February 19, 2018

Cooking with confidence


great value: TTHTI’s new cookbook, Cooking with Confidence—For Every Occasion.

Mark Fraser

Whether you are a novice in the kitchen or your cooking skills can rival any chef, the Trinidad and Tobago Hospitality Institute (TTHTI) has provided another way for people looking to boost their culinary skills.

TTHTI held a small ceremony at their Chaguaramas campus recently to officially launch their first ever cookbook, titled Cooking with Confidence—For Every Occasion. The cookbook was first revealed at the Taste of Carnival festival earlier this year and has been receiving favourable reviews by customers that have been trying out different recipes from the book, said Patricia Butcher, executive director TTHTI.

She noted the book took some time to finally get off the starting blocks, however, she believed it would add great value to the culinary landscape.

She said, “I think this book would be great for food lovers and those that want to demonstrate their cooking skills. The recipes are easy to follow and people would be pleased to see a display of local food and spices.”

TTHTI programme head, Culinary Department Michelle John said, “There were 11 chefs involved who made up both programme heads and lecturers: Michelle John, Kwesi Selvon, Ralphael Medina, Louis Panotier, Cheryl-Ann Shortt- Charles, Jenny Francis, Simmone Edwin, Anslem Seepaul, Margaret O’Garro, Vergiss Lovelace, Jason Peru.”

“The cookbook took eight years to complete and is available in soft and hard cover. The planning stages/negotiations and compilation of recipes and beverages took five years and the final co-ordina­ting, selecting and editing about three years. This was necessary for a quality product,” John said.

She noted Raakesh Madoo did all the beverages in the book while nutrition lecturer Michela Penco was responsible for all nutritional facts.

John said, “This is TTHTI’s first cookbook. There are ten themes: Veggie Festival, Afternoon Tea/Corporate Board Meeting, Quick Meals, Healthy Food Choices, Children’s Birthday Party with a Difference, Melting Pot, Special Occa­-

sions, Trinbago Lime, Cocktail Wedding, and Garnishes.”

The cookbook covers both local and international dishes, which include: coo-coo, callaloo, dosti roti, cassava pone, kurma, shrimp ceviche in cucumber cups, grilled marinated quail, orange chiffon cake and pecan pie.

Apart from that, the cookbook has a wide range of sumptuous desserts. From Hawaiian carrot cake to mini pavlovas, members of the media and those within the culi­na­ry fraternity immersed their senses into a wonderful sea of flavours.

Chef Ottley Alexis noted Cooking with Confidence—For Every 

Occasion will further establish our culinary identity not just in the Caribbean but to the rest of the world.

The book is available at the following outlets: Nigel Khan, RIK, Mohammed Book Stores, Book Specialist, and Paper Based book store.

Butcher noted they are looking at putting the cookbook on the international market and there is a possibility in the future it would be available also at Barnes & Noble.

A second edition will be an accompaniment to the cookbook, however, that is still in the works, John said.