On Thursday April 27, over 200 specially invited guests gathered at The Inn at 6, in Barbican to experience tantalizing delectables from Chef Selwyn’s brand new cookbook The Art of Cooking: Soul of The Caribbean. It was a magical evening of great food, fine wines and refreshing Caribbean entertainment.
Ms. Colleen Pigeon, charge d’ affaires representing Canadian High Commissioner to Jamaica H.E. Sylvani Fabi, spoke of the long-standing trade relationship between Canada and Jamaica over the years. Canada traded codfish from Newfoundland and Jamaica trade unprocessed rum in return. The trade was so significant between both countries that codfish (salt-fish) became an integral part of Jamaica’s national dish, ackee and codfish (saltfish) and Canada used our Jamaican rum for “screeching” visitors to Newfoundland, thereby making them honorary Newfoundlanders.
Director of Tourism Mr. Paul Pennicook, representing the Hon. Edmund Bartlett, Minister of Tourism, spoke of the Minister’s passion which is Gastronomy Tourism, as tourists usually “travel for their passion”.
It is Chef Selwyn’s desire to give back to his home country Jamaica by imparting his culinary skills and knowledge which he has honed while living in Canada and has expressed his interest in working with the HEART/NTA to provide culinary fusion workshops for their students.
“The Caribbean, especially Jamaica produces some of the most exotic fruits, vegetables and spices in the world. Caribbean Cuisine is now trending globally, and I see myself as a pioneer in exposing this culinary fusion. My vision is to move it from the Styrofoam containers to a formal dining experience.” Chef Selwyn said.
This special collection, The art of Cooking: Soul of the Caribbean evokes umami-memories, nostalgia and good times. Along with the classic recipes, Chef Selwyn shares my thoughts on food as well as a melange of mouth-watering dishes from many Caribbean islands.
Sponsors for the evening included Jamaica Tourist Board and Jamaica55 who facilitated Chef Selwyn’s travel and accomodations. Wines for the evening included the premium Castillo de Daimiel Reserved (Red), Las Tablas Rosado (Rose’) and Clavileno Blanco courtesy of Spanish Wine importers, Olive International Investments Limited. Tourism Consultant Ms. Sandra Scott was the event’s Project Manager. Event Management and Production services were provided by XKLUSIV Media Group Limited who was responsible for the execution of the event and Table Decor and settings were provided by Tora’s Elegant Designs. Other sponsors include JN Bank and BrandEQ, Canada.
Part-proceeds from the sale of Chef Selwyn’s Cookbook will go to the Possibility Programme for At-Risk Boys in Jamaica.
Source: Sandra Scott Tourism Consultant