Mélange Travel & Lifestyle Magazine July 2016 | Page 7
conch and simmer until potatoes are al dente. Add parsley, season and stir in cream. For a second year Colleen Simpson has assisted with the judging of the Magic Mango Menu Competition. She is a highly respected instructor chef at the Antigua & Barbuda Hospitality Training Institute and runs her own wayside café called Cool Breeze in her hometown, Freemans Village. In 2007 Colleen won 1st prize in the chef’s category for the Medical Benefits Healthy Recipe Competition.
CHEF COLLEEN SIMPSON A graduate of Southern Alberta Institute of Technology (SAIT) in Calgary Alberta. Formerly sous Chef at the Blue Waters Hotel and Spa, where she worked for ten years. Chef Collen taught at the Antigua and Barbuda Hospitality Training Institute for five years as a Chef Instructor. She now the Executive Chef for the Antigua National School Meals Programme, Previously owned an operated a road side snackette called “Cool Breeze”, she is now the owner of Ola’s Catering Service located also in Freeman’s Village. She is also the author of a cookbook entitled “A Likkle Bit A Dis and A Likkle Bit A Dat.
contributors
Colleen has also published her own Caribbean Cook Book called “A Likkle Bit of This & a Likkle Bit a Dat”. Her recipe for Conch Chowder and many other recipes can be found within its pages. Colleen’s book can be bought at the Blue Waters Hotel gift shop. Happy cooking! 62
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LAUREN ROSEN Lauren is an award-winning veteran journalist with a background in Corporate and Internet Communications. She is currently at work on blogs, articles and websites across industries, and she loves to travel to the Caribbean with her husband. More on her background, plus her portfolio, can be found at lsrosen.wix.com/writer.
YZANNE WILLIAMS-CHANCE Yzanne who lives on the island of Tobago, is the first person on her island to publish a cookbook based completely on “Dasheed/Taro”. To date, she has won a total of thirty-three prizes in both the Annual Tobago Blue Food Festival & the Tobago Culinary Festival. Her book is called “Taste of Tobago”
CHEF JANICE RYAN In 1988, British born Janice Barber Ryan made a career and lifestyle change from dental nursing and medical sales, when she and her husband moved to St. Kitts in the West Indies and bought a 300-year old derelict plantation. After two years of loving restoration, they opened it at first as an inn and called it The White House and Janice pursued her passion for cooking, very successfully, running its restaurant. Six years la ter, in 1996, they opened another restaurant in the capital of St. Kitts called the Georgian House. In 1998, Great Chefs Television flew into St. Kitts to tape Chef Janice at the White House for their production of Great Chefs of the Caribbean for the Discovery Channel. Eventually selling The White House and the Georgian House, Chef Janice’s career new career picked up more steam. She was in demand by many notable restaurants in both St Kitts and Nevis, including Montpelier Plantation Inn in Nevis, Golden Rock in Nevis and Nirvana in St Kitts. In 2013, Chef Janice took over running the restaurant at the Hermitage Plantation Inn.
SHELLEY TOWNLEY Shelley Townley is a freelance writer, researcher and Caribbeanophile. When she is not sailing she is plotting her next island sailing vacation. After a six year stint as a Congressional Staffer she is happily working at renovating her two homes in North Carolina. she currently and temporarily lives in coastal NC with her husband and their dog Skipper