BAJAN SUN MAGAZINE
DEC 2014
Top
CHEFS
Kaiser Coutain CHEF
By Raeann Beckles
G
renadian born, Kaiser Coutain, has been in the kitchen
from since the age of four. Exposed to baking through
her mom and aunt while growing up, Kaiser turned to a career
in cooking and baking. Today, Kaiser is a chef at the Donofrios
Restaurant located at the Crane Resort Barbados; preparing
meals and desserts that makes you want to lick the plate after
you have finished.
“I've always believed that dessert is the most important part of a meal. When dining out, I've always
looked forward to dessert. It's the finale, and can turn a good meal into a great one; and a great meal
into an excellent one!” - These words from Kaiser shows her delight in what will be considered the
climax to a mouthwatering meal - The Dessert!
Having studied at the T.A Marryshoe Community College, and later at the Prommarine Hospitality
Institute, Kaiser stated that what she enjoys most
about being a chef is that she gets to express herself,
and be creative through her dishes. Though a creator
of many dishes, Kaiser identified the ‘Passion Fruit
Delice’, as one of her favourite dishes to create.
However, her crowd favorite is Tiramisu - Yummy!
Shhhh…the secret is out: “One of her key
ingredients when creating dishes are spices,
especially cinnamon and nutmeg.”
It is the intention of Kaiser between the next three to
five years to combine her nursing knowledge and
culinary knowledge, to become a Nutritionist; to
help people make, healthy nutritional choices.