Growing up in Martinique, food was always around her. She learned to make the most of what they had. Although meat was a luxury, she grew up eating very fresh fish every day. Her father used to go out to sea with his friends and catch fish, while her mother used to raise pigs and chickens.
She started cooking as soon as she could hold an onion. Her mother always wanted her to be involved – one sister would peel a carrot, another an onion. They would always be in the kitchen, cooking in pairs or fours. Because they always cooked on charcoal, she has fond memories of working together to clean off black residue from her pots.
She teaches cooking because it makes her feel as though she is back home in Martinique – with drums, Calypso, carnivals, and everything else. She’s proud to represent her culture and most importantly pass it down to her children and grandchildren.
In Martinique, they would cook for any celebration, whether it’s a child’s first tooth or their first steps. There’s a party for everything, and as part of their culture, everyone comes with their own dishes. You can guarantee that you’ll go home with plenty of food.