(36 Total References)
Modern Caribbean Cuisine - Macmillan Caribbean Publishers
Modern Caribbean Cuisine is an extension of Wendy Rahamut's
cookbook Caribbean Flavors.
About the author
In addition to being a cookbook author, freelance food consultant, and food stylist, Wendy Rahamut is also the weekly food writer for the Trinidad Guardian newspaper, she owns and operates the Wendy Rahamut School of Cooking, she has been the host of her long standing weekly television cooking show entitled, Caribbean Flavors since 1998 and has appeared on TFN's (The Food Network, USA) Planet Food "Caribbean Episode".
She is the Editor-in-Chief of Caribbean Gourmet magazine, a quarterly
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Wendy Rahamut Photos: TREVOR HACKETT
...After completing her business degree in Canada and spending some ten years in the corporate world, Wendy Rahamut decided to make her lifelong passion for food and cooking her career.
operates the Wendy Rahamut School of Cooking
, has published two cookbooks, Quick Fixin' Recipes and Caribbean Flavours, and puts out an annual food calendar.She is also editor-in-chief of Caribbean Gourmet Magazine, a quarterly publication, and has hosted her long-standing weekly television cooking show Caribbean Flavours on CCN TV6 since 1998. Rahamut
can be seen on Sundays from 6 p.m., preparing some of her
popular dishes. She has also been a guest host on The Food Network's Planet Food, Caribbean episode and is a weekly columnist on cooking and food preparation with the Trinidad Guardian newspaper.
passion for cooking came long before that: As a young girl, Rahamut
dabbled with ingredients in her
mother's kitchen with her
brother and sister.
"I always had a passion for cooking.When I was a little girl, I would bake in my mother's kitchen and have my brother to experiment with the tastes.So while working in Canada in the field of marketing, I started dabbling with food.This heightened my interest in cooking and after much consideration I decided to make it a career," she
grew up in San Fernando."We were very close as a family and we would practise cooking with my mother, who, as a matter of fact, was an extremely good cook.I really enjoyed the times when we would bake various dishes together.That was fun for all of us, but for me it was something I would do, not only for fun, but I always tried to excel at whatever I cooked," she
After attending secondary school in Trinidad
was transferred to a boarding school in Canada.She then attended university and attained her degree in the field of business.
While working in Canada, Rahamut
love was cooking and her
desire was to follow that passion.She
enrolled in night school, where she
studied for her
It also allow readers to experience a new type of Caribbean fusion with "a brighter, fresher, modern twist", Rahamut
added that there were over 150 recipes to choose from.
The chapters deal with appetisers, soups and salads, meat, seafood, veggie, rice, side dishes and provisions, cakes and desserts, bread and sweet bread and small and hot, the latter being, salsas, chutneys and pepper sauces.
Each chapter also has its own introductory paragraphs giving some history and background to the recipes found inside. Caribbean Gourmet Magazine
is a fresh, exciting, colourful magazine about enjoying all aspects of food, including cooking, eating and drinking, Rahamut
said.The magazine features Caribbean food and thirst-quenching drink recipes, alluring destination spots, pulsating festival highlights, along with noteworthy attention-grabbing features, all Caribbean-inspired. Rahamut
said: "For the area of food and cooking, there are no boundaries, it being an art-form enjoyed by one and all.For many, it is a daily ritual and for others, a special occasion practice.Many persons strive to learn more about food and cooking, broaden their repertoire and overall become more creative in the kitchen.Caribbean Gourmet Magazine
will address those needs."
At the Wendy Rahamut School of Cooking
, classes are conducted in demonstration-style, where Rahamut does all the preparation and cooking herself.At each session, at least four recipes are prepared and all ingredients are available in Trinidad
and Tobago.Each course is completed in one class, which lasts three hours and participants are allowed to sample the recipes which have been prepared.
Sitting in her
colourful living room at St Joseph's Village, San Fernando, Rahamut
explained that many people, especially women, have a fear of cooking."Preparing Trini food takes a longer time and many women are afraid to try because of what people would think.But they should understand that cooking is all about trial and error.You need persistence," she
, after pondering for a few minutes, revealed that her
favourite dish was lamb, provisions, fish and desserts."I enjoy a lot of different types of dishes, but I really like lamb and provisions," she
, mother of an 11-year-old girl, said women should pursue their dreams and always focus on what they enjoy doing most.
Editor-in-Chief: Wendy ...
Editor-in-Chief: Wendy Rahamut
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