Q & A
What are some Jamaican holiday dishes , and why are they served this time of year ? One of the biggest holiday staples in Jamaica is actually a drink called Sorrel ; think of it as aspiced iced tea with flavors such as allspice or cinnamon . Add a little rum and you have the perfect holiday drink .
You ’ ve attended the James Beard Foundation ’ s Chefs Boot Camp . Can you explain what that experience was like ? The boot camp was very inspiring and eye opening . It was enlightening to see how much influence we have as chefs when it comes to the change needed in our day-to-day lives .
What charities are you involved with ? Locally , I have built great relationships with organizations like Toni ’ s Kitchen , Montclair Community Farms and Soaring Scholars . In October , I participated in the huge 10-year anniversary of New York City Wine & Food Festival , where benefits go to the Food Bank for New York City and No Kid Hungry charities .
SALMON BURGER BOWL
BLACKBEANBURGER
COD CAKE
Why do you feel it ’ s important to introduce healthy food to children at school ? From the time we ’ re introduced to food at a young age , we begin to create habits . The earlier we can start to create healthy eating habits , the better . It will have a positive outcome on so many different aspects of life .
What do you do in your spare time when you ’ re not cooking / inspiring the public to eat healthier ? Other than just spending time with my family , I ’ m a big movie fan . Or I take a walk with my camera in hand ; I ’ m really into the visual arts .
What are your favorite places to eat in the South Orange area ? As someone who grew up in South Orange , there ’ s a certain nostalgia when it comes to Village Pizzeria , El Greco Pizza and Bunny ’ s . But if we ’ re just talking dinner , it would have to be between Above and
Papillon 25 . Those are the two eateries in town that Ifrequent the most . To me , the South Orange food scene is missing a little something in terms of diversity of cuisines , which is why I ’ m strongly considering the town as the perfect landing spot for another location . ■
“ I APPROACH ALL INGREDIENTS IN DISHES FROM A SENSE OF CURIOSITY — GIVING THE INGREDIENTS THE RESPECT AND THE PLATFORM TO SHINE .”
KWAME WILLIAMS
FOOD : COURTESY OF KWAME WILLIAMS
36 HOLIDAY 2017 MILLBURN & SHORT HILLS MAGAZINE