Fusion Caribbean: where the world's tastes converge
As a financial advisor, <b><i>Desmond Townsend</i></b> enjoys the challenging task of dealing with portfolios, shares and investments. But apart from crunching numbers and monitoring share prices, he likes to occasionally dabble in the kitchen
As a financial advisor, Desmond Townsend enjoys the challenging task of dealing with portfolios, shares and investments. But apart from crunching numbers and monitoring share prices, he likes to occasionally dabble in the kitchen
He cleans, deseeds and slices a charred blood-red bell pepper with professional ease. Also effortlessly, he crumbles salted cod, quarters an almost-ripe plantain, shreds blanched spinach, chops yam, and peels and slices an onion...
Desmond Townsend is all set to define the mystique attached to Caribbean food. Well, not exactly. You could call his style Fusion Caribbean, Floribbean, Caribbasian, Nouvelle Caribbean or just modern Caribbean. As it is, Caribbean food has had different influences: English, Spanish, Chinese, African, Indian, French... To all this, Desmond adds his own touch. By the way, to say that Desmond likes to experiment would be an understatement.
Assets: Age 38; height, 6' 3"
Par value: a financial consultant with an independent brokerage firm.
Bonus: A zest for life and to spice it up as much as possible. 'You've got to enjoy life because it's too short.'
Simple interest: Experimenting on family and friends with adaptations of classical dishes using Caribbean ingredients and flair.
Expected dividends: 'To discover more places. Help my kids to do what I couldn't do. One day, I would like to have my own chain of restaurants featuring a modern Caribbean menu.'
