home
Wednesday, August 6, 2014
B
|
ajan born Chef Jason Howard aims put rum on the menu for his dishes and
desserts. The Michelin trained chef relocated to London to further his career.
As well as running a
series of fine dining pop up events with the focus of Caribbean food and
flavours. Chef
Howard is developing and
experimenting with rum as a cooking ingredient, he sees the way that
Europe prides itself on food and wine combinations, whether
in cooking or food pairing.
Chef
Howard believes the Caribbean
can emulate the same type of culinary fusion using rums, as each rum
producing island can make better use of its natural food and
culinary resources, to best provide a more authentic Caribbean
experience for many who visit the islands.
As well as working with
rums in his food, he is on a mission to raise the profile of
Caribbean food, so that it's on a par internationally with that
of French, Italian, Chinese or Indian.
Part of his plan will be
to develop a team or network that can collectively raise the standard of Caribbean
cuisine, Showcasing the cultural and regional diversity, to what it can be
on a global stage.
Currently, Chef Jason Howard is working on developing his next Caribbean fine
dining with an interesting theme, bringing a new twist to some dishes and
visually stunning food to match.
Copyright 2014 Caribbean E-Magazine All rights reserved. This material may not be published, broadcast, rewritten or redistributed without credit..
www.ShiekhShoes.com
Home
