The south coast seaside breeze mingled with the scent of garlic and caramelised pineapple as Chef Kamilah Callendar stepped behind the burners at the Barbados Food and Rum Festival’s International Chef Demo in Hastings.
In her first public appearance back home in eight years, she greeted the audience with genuine joy.
“It’s a privilege to be here. I’ve been away for eight years, and I’m extremely excited,” she said, smiling.
Her featured dish – a slow-roasted pork belly filled with green seasoning and roasted garlic, served with breadfruit purée, caramelised pineapple, toasted cassava flour with plantains, and a Bajan cherr
Continue Reading on Barbados Today
This preview shows approximately 15% of the article. Read the full story on the publisher's website to support quality journalism.