By BABATUNDE ASIFAT
Trainee Reporter Nevis
Rodney Elliot developed an interest in cooking at the age of 20. She has since grown to demonstrate that she is one of the leading cooking prodigies in the Caribbean, and as she increases her cooking knowledge she also shares it.
In an exclusive interview with The Observer, Rodney, who was awarded the Saint Kitts-Nevis National Dish Competition in 1995/1996 explained how she managed with the cooking business while still at a tender age
“As a child in school, you had to go to home economic center to learn to do things. I liked to see the preparation of different kinds of food and I learnt by sampling them. Even then people looked up to me, I was more organized, clean and neat. So when I was about to leave school, I realized that was what I wanted and I started doing it full time. So this year, I can truly say I have been into it for 30 years. It requires a lot of hard work but it is profitable, so I have no regrets” she said
She explained that even though she is a single mother, she never had a rough time taking care of her children, because the children grew up assisting her in one way or the other when she got into full time catering.
Rodney said even though she is proud of her cooking ability, she is not using it only for personal purposes, but she is imparting that knowledge to others.
“There was a time the community affairs people brought some white people to me called the “Peace Corps”. The Department of Gender Affairs used to tell me to teach them how to prepare local foodstuff, which included Cornmeal and Fish, Johnny Cakes and Salt Fish, different vegetables and all kinds of foods. Then, I taught them at my home,” she said.
She then went on to explain some of her favorite meals and cooking methods.
“Well, most people like rice, meat, chicken, cornmeal, green-banana and fish. I am more into the local stuff. Right now, I am making green banana. Everyone is now more health conscious, so I do more baking and steaming than frying,” she said.
Rodney said there is no limit to the kind of people or occasions she caters for, she also revealed some of the secrets behind her rate of skills acquisition. “Sometimes, I sample other dishes. You know at times you buy a dish and say, ‘I can do this’ so basically, that is sampling. Learning on TV also has really helped me to improve a lot. When you watch the preparations and presentations on TV, it makes a whole lot of difference than you trying to learn to prepare from the ones you bought. TV has helped me a lot,” she said.
She said even though she lost her parents at a tender age, which led to her inability to further her education, she never got bad comments about any of her cooking, as people would usually commend her.
Rodney expressed her belief that their is a need of more chefs in the Caribbean, when asked if she had some recommendations to make to the upcoming chefs said,“ yes I believe so , I would advise the upcoming ones to try to better themselves and other persons by experimenting with different styles and types of food. You have to come out with a better food presentation also.”
Rodney has also shown her commitment to the growth of the community when she disclosed how she assist people during the festive periods. “On special days like Father’s Day, Mother’s Day or Christmas, I would usually cook and carry dishes to the older people and the single parents that are not as fortunate,” she said.
The Chef concluded by advising the general public and single parents. “I will say to the public as a whole, if you want to have a skill of your own and be independent, choose catering because it is profitable but you have to come out with your best. Your best is simple. Just make it simple, clean and tasty. We all know that no one would come to buy things that do not look good, clean and tasty” she said.
