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What happens when a person of two different Caribbean ethnicities decides to become a chef? “A big aromatic bubbling pot of flavours of course”! So said by Darriel Ambrose a young chef of Vincentian and Trinidadian parentage.
There were quite a few occupations that had peaked Darriel’s interest before becoming interested and dedicated to the culinary arts; an obstetrician, a psychologist, a pilot and a French teacher. However, after seeking spiritual guidance through fast and prayer, a practice she says has never failed her to date, the question arrived: “What would genuinely make me happy in the next 5- 10 years?” Without hesitation Darriel knew hier calling was to become a chef.
“I realised besides the fact that I love my belly, I would always have a fascination to create and experiment with food. That my interest for science would still have purpose when I create molecularly gastronomised dish (in short layman’s terms – creating foams, changing the structure of food and making liquid spheres).
Not only choosing a career that would provide for me financially, I knew that my heart would be in it and that all the gifts I was blessed with would uniquely be utilised along the way with the title. Now it’s my life, my passion and obsession!”
It was while at Polytechnical Institute, Darriel decided to further her studies in the culinary arts and got accepted into the Le Cordon Bleu College of Culinary Arts in Miami Florida. Today Darriel is part of a team of chefs who assiduously work to meet the demands and expectations of hungry patrons at a popular restaurant on Trinidad’s western peninsula.
Darriel credits her mother for fostering her love for food and flavours and she would often use fresh herbs and spices from their kitchen garden back home in St. Vincent.
Darriel is striving to one day become an iconic chef creating Vincentian fine dining fusion cuisine and revolutionizing the way food is created and made in St. Vincent and the Grenadines.