From The Daily Herald sx

The region’s premier culinary event is about to take place in Miami. Chefs on various islands entered competitions in the hopes of gaining a place on their island’s culinary team. Soon the teams from neighbouring islands will meet and compete. St. Maarten’s culinary team has been raising funds with three culinary evening events where the chefs have cooked up a storm for guests. One of the chefs is St. Maarten-born, 18-year-old Suzirae Adoptie, the youngest team member.

Suzirae completed three years at Sundial School and is currently studying at NIPA.

When did you first take an interest in cooking?

Well, my mom is a great cook! (Laughs) I’ve always been interested in cooking; whenever my mother or grandmother used to cook, I’d be in the kitchen playing with the pots and pans before they used them. I started to take cooking more seriously watching my two older brothers work magic in the kitchen; it was something about the way they cooked that spoke to me and told me “this is for me.”

Did you enter a competition hoping for a place on St. Maarten’s culinary team?

To be honest, I didn’t compete in the tryouts to be part of this team. I was actually nominated to be part of the St. Maarten culinary team as a junior chef. It came as a surprise to me, but I am going to make the most of this opportunity

With your passion in the culinary arts, what do you like cooking the most and why?

My true passion belongs to baking; I love how I can put my hands into dough and create something. Baking is a way I create memories with my family, whether it be at Christmas, birthdays, etc. It’s a good feeling whenever we are sitting down reminiscing about the past and someone says, “Hey, Suzi, remember that cake you made?!” It makes me feel good. I love to cook cordon blue chicken with grilled corn and mashed potatoes. I love how the chicken is stuffed with ham and cheese especially when you cut it and the cheese melts.

What is your favourite childhood comfort dish?

My momma’s famous chicken soup!!! My mother has a tradition where she makes soup every Saturday, and her chicken soup is my favourite. It doesn’t matter what I am going through or what happened earlier that day; whenever I have Mother’s chicken soup, it is the only thing that matters at that moment.

You have competed three times now with the St. Maarten team; what has the experience been like?

Rewarding. When I say rewarding, I mean the knowledge I received from this group, learning new recipes, techniques, cooking within a certain time limit and cooking under intense pressure. This group has taught me how to work as a team, as one unit and that is a reward within itself.

What is your position on the team?

As a junior chef, I basically assist my other team members with various tasks such as cutting the vegetables, cleaning the meat, etc. Aside from that, there is a competition within this competition where I get a mystery basket and I need to prepare a tasty dish within two hours.

What gadgets do you like to use most in the kitchen?

My favourite tools in the kitchen are my 10-inch chef knife and my boning knife; I use those two tools in every preparation so I always make sure they are sharp and ready.

What do you think you and your team members will get from the international competition?

Experience. I believe experience is what the St. Maarten team will take from this international competition. But win or lose, I am very grateful for this opportunity. This will be the first time I will be going away to compete doing something that I love. It’s been amazing being part of this team and I am ready to show everyone what I am capable of.

What are your favourite ingredients to work with?

My favourite ingredients are onions, garlic and lemon grass. I love the taste they make when they are mixed together.

What are your plans; your hopes for the future?

My short term plans: I will represent my school in a cupcake competition along with one of my classmates. After I finish my course at NIPA, I will go abroad to further my education either in Europe or in the United States – it basically depends on which opportunities are available to me at that time. After I’ve obtained degrees and specialties in Cake Décor, Carving and Management, I will return to my country and share my expertise in the arts.

What are your words of wisdom for anyone who would like to become a chef?

Being a chef is hard work, it can be stressful, but there is something about creating something that people love. When you see the joy and satisfaction on their faces, it makes it all worthwhile. The compliments you receive from people because they enjoyed what you cooked give a blissful feeling. Anything is possible if you believe in yourself; the road may seem long but remember it is a journey not a race. I believe everyone was born to create something in some shape, way or form and I am extremely grateful that my creations involve, flour, butter and sugar.

If you were marooned on a desert island, what five raw ingredients would you hope were there so you could cook up a dish on an open fire?

My five ingredients would have to be fish, conch, coconut, banana and banana leaves. I would make a steam fish and conch wrap in the banana leaves and make coconut, banana and banana leaf salad. I would use the water from the coconut to make a nice sauce.

For more on this story go to: https://thedailyherald.sx/supplements/out-n-about/57824-taste-of-the-caribbean