Read about Reid! Love fuh de Locals: Chef Damian Reid
“We don't got sugar but we got sugar cane though!”
Chef Damian Reid
Innovative, Charismatic, and Bajan to de bone are the words that can be used to describe local chef, Damian Reid. Not only a chef but the owner of his catering kitchen, the Baobab kitchen. The Baobab Tree has a long and rich legacy. There are only two of these majestic trees in Barbados, one of which is located in Warrens. That particular tree, as grandiose as one could imagine, is said to have come from Guinea around 1738, making it the oldest tree in Barbados. Having withstood many hurricanes and other natural disasters, this tree is a symbol of longevity. As the roots of this tree run deep, Damian Reid strives to get back to the roots of Barbadian cooking as he curates dishes and courses.
In discussion with Damian, we got a taste (pun intended) of who he is as an individual and a professional. His vibrancy tantalized the conversation as he does with his meals. He whets our appetites with a look at his background in cuisine and catering as well as received a sample of what goals he has for the future. Hopefully, next time we can actually get a bite of the attractive dishes he curates. We encourage you to keep reading to find out for yourself!
How did you get into cooking?
In his words, Damian says that like most Bajans, he always loved food. However, he first discovered his love for cooking (not just eating) while a student at the Ellerslie School. While at school, one of the student's mothers (who was a chef) did a presentation/exhibition. The way she manipulated the ingredients to create something so tasty really inspired him and he knew from then that that was what he wanted to do.
He credits cooking for giving him direction and purpose as a young man.
He has always been a creative, was into art, making hip-hop music, and writing poetry. It makes sense that he can now use that creativity in his cooking.
How has food culture in Barbados changed over time?
“Drastically. I grew up in the country. In the era I grew up in, I was privileged to see things that the younger generation wouldn’t have experienced. When I was younger, everyone grew and cooked ground provisions. My neighbours reared livestock. One neighbour had cows and had fresh. I remember going to Fairchild Street market and that was normal for everyone. Cooking was, therefore, more clean and organic back then.”
He recalls that the lemons and corns were different back then because people grew them themselves. Today, people have transitioned to not growing food to this capacity and people go to the supermarket more. This has impacted the general quality of food.
What needs to be highlighted more or what improvements can be made to Bajan cuisine?
“We need the farmers, domestic farmers included, have to be more ingenuitive. It is important to highlight the techniques that our forefathers uses to create new and unique dishes moving forward.”
This means pulling on creativity. He remembers that his grandmother would tell stories of her mother. One that stuck with him was that when his great-grandmother ran out of sugar, she would take the sugarcane (that was in abundance) and squeeze the sugar out to sweeten bakes. “We don't got sugar but we got sugar cane though!”
Bajan creativity at its finest! You really can’t get much sweeter than that.
Who inspired you as a chef?
“John Hazard and Michael Harrison who often did the dueling competitions and used a lot local ingredients and creativity. My REAL inspirations are my mother and grandmothers who are culinary giants.”
He credits a recent visit to his grandmother’s house as the inspiration behind one of his latest courses.
Favorite foods to cook and eat?
“My favorite Bajan dish to eat is coucou and saltfish.” He likes to cook seafood, especially white fish.
A dish by Damian
What makes you unique?
I look at food as poetry.
As a creative at heart, he looks to create dishes that are authentically Bajan but with a unique spin on them.
How has you cooking journey evolved?
He originally was focused heavily on catering but his love for catering isn't the same as his other passions. While he still does cater and enjoys doing so, his niche is doing intimate dinners, and creating one-of-a-kind experiences. When his clients come to him, they know to expect something out of the box.
How do you manage time?
“I don't get alot of free time. There are so many aspects of the business to run.”
His hands are full, to say the least, as he does catering, private functions, private chefing, lunches and more. His talents extend outside of the kitchen because, even in his downtime, he's still working on things like managing the business’ social media page (Instagram: chefdamianreid, thebaobabkitchen)
Ever the charismatic chef, Damian closed our appetite with some heartfelt words of encouragement,
“Keep an eye on your goals. Don’t let the task be too daunting. Take one step at a time. Faith and determination and vision are what will take you far.”
For an experience out of this world and yet still authentically Bajan, we encourage you to join in supporting Chef and Owner of the Baobab Kitchen, Damian Reid on his journey!
Bibliography
Glasgow, Akini. Personal Interview. 20 October 2022.