IT is always so energising and refreshing to go to the countryside in Guyana. The Mahaica Women’s Group invited me for their fun day on the holiday last Monday. I had a blast looking at them cooking shine rice and metemgee on the fireside. Debbie Argyle, who heads the group, invited me to interact with the young women and men from Mahaica and Plaisance. Watching them convert a Coca Cola bottle to play football and the kids playing Hop Scotch brought back fond memories of my childhood in Bartica. Interacting with our future leaders always increases my adrenaline flow and I LOVE IT!
We chatted about the things they are aspiring for the future. I encouraged them to be intentional about their actions that have consequences and don’t accept negative labels society may want to put on them because God created them with special talents and gifts.
I enjoyed the sugar dumplings, conkie , cassava pone and mauby.
This week let’s focus on the young people and the people who are nurturing them.
In July, The Pergola Restaurant hosted its first Kids Cooking and Baking Classes 2019 facilitated by Chef Kester Robinson.
The programmes were aimed at empowering, inspiring and sharing with the young minds while creating a space where the students can be themselves and enjoy what they were being thought.
“My goal is to nourish them from a young age, while they’re at that sponge stage to soak up as much knowledge. I wanted to help the students to be more cultured and exposed to different cooking styles and cuisines; to excite their palettes in trying new dishes and opening up creativity in cooking and baking. The classes were also aimed at lifestyle changes in their day to day diet. We support only local juices and prepared meals that were healthier. Surprising, the students tOOK note of their sugars, oils and salt intake with a mindset to be healthy.”
Cooking classes included food and sanitation safety, knife techniques, fire preventative methods.
Different cooking styles and cuisines
The students were exposed to cooking oyster, clams, calamari, tenderloin, deboning chicken breast etc. Kids made breakfast items: pancake, waffles, omeletteS, muffins, sweetbreads, French toast. Baking classes did cakes, pastries, eclairs, cookies, etc.
The other class is going on today and the kids’ age ranged from 5 to 15 and they are super excited.
I have always been impressed with Kester because I collaborated with him on a project when he was in Carnegie and when he returned from his studies in Trinidad. I dined at his restaurant (The Pergola ) a few times and the food and presentation were amazing in a cozy environment. I am not surprised he has embarked on this journey because he is always willing to give and share his knowledge.
Let’s continue to acknowledge the people who are making a difference in others’ lives as we continue to celebrate this journey called life BEYOND THE RUNWAY.
