Mon | Nov 19, 2018

Sadia On The Rise

Published:Thursday | July 5, 2018 | 12:00 AMLatara Boodie/Gleaner Writer
Sadia Henry
Sadia Henry
Sadia Henry
Sadia Henry
Sadia Henry
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"Tourist mostly enjoy a fusion of flavours, for example, 'Jerk Salmon'" declared JCDC awardee and · la carte chef at the Hotel Four Seasons in Kingston. Sadia Henry has been a part of the JCDC family since 1997 when she entered her Gimblin Cheesecake in the Eastern Regional Culinary Arts Competition and received a gold medal. She owes her success and level of exposure to her association with the JCDC's Culinary Arts Competition.

While attending Bridge-port High, she became aware of the Culinary Arts Competition and started attend-ing the workshops. "It was at one of these workshops that I learnt to carve a chicken breast. I learnt about presentation, garnish-ing, the principles of organizing food items on a plate. The handouts were very informative. I was also exposed to sauces, the ones that are appropriate for meats and seafood, and those that can be served with desserts. JCDC culinary arts workshops and Competitions have exposed thousands to first-class culinary arts."

After graduating from Bridgeport High with four subjects in the CXC exams and limited financial resources, her only option was to enrol at HEART Trust/NTA at Above Rocks. HEART provided her with the opportunity to pursue Level 1 and 2 in food preparation and management at no cost. "That training propelled me to seek employment at KFC, where I had my first real experience working in the food industry."

 

Awesome and motivated

 

Henry later had the opportunity to attend the University of Technology and pursued a major in baking technology. In 2004, she was a guest tutor at a catering school, where she taught food preparation, and she also provided catering services for major corporate events under the guidance of the late chef, Norma Shirley. "She handpicked me to be the head chef for the Grog Shoppe at Devon House. She was awesome and motivated me a lot."

Henry presently works as the · la carte chef at the Hotel Four Seasons in Kingston. "I would encourage any young Jamaican chefs with an interest in culinary arts to expose their talent in the JCDC Culinary Arts Competition," said Henry. She is excited to participate in the JCDC 55 Culinary Arts Expo which will be held at The Jamaica Pegasus hotel on August 2. "It will be fascinating to see how ordinary individuals from across Jamaica can create some amazing culinary offerings."

 

Cilantro and Honey Mustard-Glazed Jerk Salmon and Sweet Potatoes

 

Served with pickled roasted vegetables, tamarind and mango sauce.

 

Ingredients

 

2 small pieces salmon fillet

2 tbsp prepared jerk marinade

2 tbsp olive oil

Salt to taste

Sweet potato purÈe

225g sweet potato

1/4 cup cream

1 tbsp butter

Salt and pepper to taste

Glaze

3 tbsp light brown sugar

1 tbsp honey

2 tbsp butter

1/2 cup Dijon mustard

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp Finely grated ginger

1/4 cup cilantro finely chopped

Pickled Vegetables

1 cooked beetroot, sliced round

6 sml cucumber, thinly sliced

3 cauliflower florets

Pickled marinade

1/4 cup red wine vinegar

2 tbsp. sugar

1/4 tbsp mustard powder

Salt and pepper to taste

Roasted vegetables

3 asparagus spears

3 cherry tomatoes

 

Method

 

Rub salmon with jerk marinade and leave to chill for 30 minutes.

PurÈe sweet potato with butter and cream. Add salt and pepper to taste.

Combine all ingredients for marinade. Divide in half and pour over vegetables.

In a small saucepan place brown sugar, honey and butter and stir over low heat.

Remove and whisk is the mustard, soy sauce, olive oil and the rest of the ingredients.

Allow to cool then place the salmon skin side down on the grill.

Coat the salmon with the brown sugar mixture.

Grill for 6-8 minutes until done.