These pictures are from an event I helped to cater in as a team of food and finance high school students and our Chef, Chef Geoff. We made Jamaican jerked Cornish hen, mashed sweet plantains, sautéed purple cabbage, gravy and a garnish of thyme as the Main dish. A callalou and Scotch bonnet pepper pot soup and the Ontré. A vegan sautéed barley, corn and Spinage dish as an Ontré. A Akee and saltfish tart with mozzarella cheese, roasted cherry tomatoes and thyme as a garnish. For dessert we made A German chocolate coffee cup with passion fruit moose and sponge cake doused with Jamaican rum, garnered shed with a mint leaf.
The students and staff had a great time peeping, making, tasting, and plating the food. It was a very festive farm to table event in Brooklyn and a day to remember.
Big thank you to Chefs Geoff and Holliday. And also to the our catering event crew.
Sincerely your Cheftobe,
Jahqyad Austin