Meet Chef LaToya Larkin
Chef Derrick: Can you tell us about a Black figure in your life who inspired your culinary journey? Chef LaToya: My grandmother was my inspiration.
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Chef Derrick: Can you tell us about a Black figure in your life who inspired your culinary journey?
Chef Belinda: My grandmother was a significant influence in my culinary journey . I became interested in cooking through her love of entertaining and making others feel welcome in her home. I fell in love with the gathering of people and the festive environment that my grandmother would foster through her expression. I would help her in the kitchen to prepare various dishes. She instilled the idea that food has the ability to bring people together. The feeling of joy and bringing together a community and sharing my love for food with others is what inspires me to do what I do.
Chef Derrick: What is a dish or recipe that was passed down in your family or community that you hold dear?
Chef Belinda: There are many dishes that were passed down to me in my family. But my absolute favorite to prepare and also to eat would have to be creole fish, cou and callaloo. Which incorporates fresh fish, roasted tomatoes, peppers, ginger highlighted by Caribbean style polenta and stewed dasheen leaf simmered in coconut milk and various spices. The blend of all these flavours and textures excites my pallet and reminds me of the contributions that many cultures have in our food today.
Chef Derrick: Who are some of the Black chefs or food activists who have shaped your career or your perspective on food?
Chef Belinda: I was in awe of Patrick Clark who was a prominent black chef in New York when I was a young chef building my career .He was known for contributions to fine dining in the city and blending classic techniques with innovative flavors often incorporating African American culture and cuisine into his dishes. He continues to inspire me particularly in the context of promoting diversity and representation in the culinary arts. His commitment to excellence and mentorship left a lasting impact on me making him a significant influence on how I create my menus today. I decided to utilize his approach by blending traditional Caribbean dishes with modern techniques to create the contemporary Grenadian cuisine.
Chef Derrick: How do you incorporate elements of your heritage into your cooking?
Chef Belinda: I would incorporate various traditional ingredients such as Allspice, Nutmeg, Mace, Cocoa , Breadfruit and tropical fruits to emphasize my Grenadian cultural heritage. I incorporate these various elements into my spice rubs, desserts, marinades, dressings and sauces. This gives a unique and at the same time an authentic spin on traditional Caribbean cuisine.
Chef Derrick: How do you feel Black chefs are represented in the culinary world, and what changes would you like to see?
Chef Belinda: Black chefs have made several significant contributions to the culinary world yet we often face challenges related to representation, visibility and equity.I would like to see:
Increased visibility in the media to highlight OUR stories.
Mentorship programs for young black chefs to connect young chefs with established professionals in the industry for guidance and support.
Organizing events that highlight black culinary heritage, showcasing traditional dishes , cooking techniques and the history behind them.
Create programs that provide financial support and resources for black chefs to start and sustain their businesses.
Networking events to facilitate opportunities for black chefs to connect, collaborate and share resources.
By incorporating some of these things I believe the culinary world can move forward to a more inclusive and equitable environment where black chefs are recognized, supported and celebrated for our talents and contributions. It will also enrich our culinary landscape and foster a deeper appreciation for the diverse flavors and cultures that shape our food.
Chef Derrick: Have you faced any challenges as a Black chef, and how have you overcome them?
Chef Belinda: I have faced many challenges in my younger days both being black and a woman in New York City when working in kitchens dominated by white men. There weren’t many of us in commercial kitchens in those days. I always had to prove myself in an environment dominated by white men in America. I overcame these obstacles by keeping my head down and learning as much as I could from each and every chef I encountered. I grew up in an entrepreneurial household. Growing up my family had its own business. My end game was to have my own business to create and design my own menus in my own business and mentor others to aspire to do the same. I utilized the culinary landscape at the time as a university to learn all I could to make a difference.
Chef Derrick: What are some of your favorite dishes from Black culture that you love to make and share with others?
Chef Belinda: I love preparing dishes that include staples from black Caribbean culture. Dishes that include plantains, breadfruit, and dasheen.
Chef Derrick: Is there a dish that you feel particularly connected to because it reminds you of someone special in your life?
Chef Belinda: My Dad was a positive role model for me and he recently passed away. The dish that makes me feel close to him is one he prepared regularly when you visited him at his home. It’s called Oiled Down and it is Grenada’s national dish. It is a one pot dish of various salted meats, fish, chicken ground provisions, green banana, vegetables, callaloo and dumplings simmered in spices coconut milk and turmeric. It’s very tasty and full of flavors that always remind me of him.
Chef Derrick: How do you celebrate Black History Month through your food, and what message do you hope to convey?
Chef Belinda: To celebrate Black History month through my food I create events that tell a story through food. Each dish tells a story. Sharing anecdotes, the origin of the dishes being served, the cultural significance and personal connections to the cuisine. These culinary experiences that I curate are educational and informative while bringing together to mentor young chefs and upcoming hospitality professionals. This allows for young people to engage and understand the origins of certain foods and our culinary contributions historically.
Chef Derrick: What’s one dish that you’ve created that tells the story of your background, family, or culture?
Chef Belinda: So hard to name just one. But here goes…In memory of my dad and my ancestral roots I created a spin on Grenada’s national dish “Oildown”
Chicken, Pumpkin and Callaloo stuffed dumplings with turmeric coconut sauce. Description: Handcrafted-dumplings filled with smoked chicken, sweet pumpkin and vibrant callaloo served on top of turmeric coconut sauce that adds a warm aromatic richness. Finished with a sprinkle of fresh herbs and fresh ground Grenadian nutmeg.
Chef Derrick is the owner and Head Chef at Well Kept Services, a boutique catering company in South Florida.
As a chef, Derrick is energetic, fun, and passionate. He is a proud member of the 2023 James Bead Legacy Cohort and has worked at top kitchens in Orlando such as LUMA, Luke’s & The Osprey.
Our mission at Well Kept Catering is to create an experience with every dish. Please consider us for your next private event, celebration, or intimate dinner gathering 
Reach out to us online: https://www.thewellkeptchef.com/
We looking forward to cooking for you!
– Chef Derrick Lewis
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