Food is the centrepiece for every occasion, and Jamaican chefs, Deidre Coleman and Patrice Gilman, are firm believers in making culinary masterpieces. After all, sharing food is their love language. Raised on authentic spices and rich flavour, the dynamic duo ignited their passion for flaming adventures, stirring up the senses and emotions of yard-style dishes, and bringing that first-rate flavour to Winnipeg, Canada. So, grab a plate, and let’s see what’s cooking at Gladys Caribbean Kitchen.
«We have jerked chicken and plantain poutine and a creamy callaloo dip served with green pressed plantains. The oxtail bowl is a crowd favourite. We also keep the Jamaican legacy of Saturday soup, making the traditional variety of mannish water, red peas soup, or chicken foot soup. We bring a strong fusion of Jamaican flavours to elements of Manitoba,» the duo explained to Food .
Crediting their former lecturer at the University of Technology’s School of Hospitality and Tourism Management, Mrs McNish, they shared that imparting this nugget of wisdom: people eat with their eyes first. It is with this knowledge and understanding that the team offers opulence in food plating presentations.
She wasn’t the only inspiration specially mentioned by the business owners. Both confessed to attributing their love for great taste to their grandmothers. Growing up, Deidre would help the maternal figures of her household, that is her mother, aunt, and grandmother, prepare meals. «I would always look forward to those moments, making and trying different delicacies,» she shared.
For Patrice, her grandmother was a restaurant owner in Parade Gardens, located back then at the intersection of Ladd Lane and Tower Street. «My initial career choice was to become a butcher, then it swiftly shifted to culinary arts. Food preparation was my first love and holds a special place at my core,» she admitted.
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LINK ORIGINAL: Jamaica Gleaner