Mélange Travel & Lifestyle Magazine October 2016 | Page 7

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DENEÉ GILMAN
Deneé Gilman is a creative writer and lover Chef
of the
Caribbean, from the vivacious
Colleen Simpson - Antigua & Barbuda Hospitality Training Institute
personality in its food to the rhythm in the culture of its people. She has been a teacher
PREPARATION TIME: 45mins
COOKING TIME: 25 mins
SERVES: 6
of English for eight years in Kingston, Jamaica. She is inspired by her experience as a
teacher as well as her passion for writing, and the Caribbean.
450 g. Conch (cleaned & cooked)
Caribbean Conch Chowder

Reserve conch water for stock.
200 g. Potatoes (diced)
50 g. Sweet Peppers (diced)
50 g. Carrots (diced)
50 g. Onions (diced)
200 g. Butter
200 g. Flour
3 litre. Conch stock
500 mls.put
Heavythe
Cream
(Double
Cream)
since her parents
travel
bug
in
10
g.
Parsley
(chopped)
a pilot and travel writer blessed with the
Salt & Pepper to taste

SHANA JONES
Shana has been exploring and sightseeing
her during summer vacation trips. Now, as
opportunity to experience the Caribbean, she thinks it’s awesome to discover the
historical, cultural, and geographical treasures of this beautiful archipelago she calls
a large pot
melt butter,
add“come
vegetables, sauté for
home. Every destination promises exciting surprises, so InShana
invites
you to
5-6 minutes.
flour and stir constantly for about
away with me and let’s do this fantastically exotic region that
is theAdd
Caribbean!”

8 minutes over medium heat. Add 1litre of conch
stock and stir vigorously until mixture becomes
very thick. Gradually add remaining stock, stirring
vigorously after each addition. Add potatoes and
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.
is a highly respected
CHEFShe
COLLEEN
SIMPSON
instructor
chef
at
the
Antigua
& Barbuda
Colleen is a graduate of Southern Alberta Institute of Technology (SAIT)
in Calgary
Hospitality Training Institute and runs her
Alberta. Formerly Sous Chef at the Blue Waters Hotel and Spa in Antigua where
own wayside café called Cool Breeze in her
she worked for ten years, she also taught for hometown,
five yearsFreemans
at theVillage.
Antigua
and Barbuda
In 2007 Colleen
Hospitality Training Institute as a Chef Instructor.
isinnow
the Executive
won 1stShe
prize
the chef’s
c ategory forChef
the for
the Antigua National School Meals Programme.
SheBenefits
previously
and operated
Medical
Healthy owned
Recipe Competition.

a road side snackette called “Cool Breeze” and
is now
the
ownerherofown
Ola’s
Catering
Colleen
has also
published
Caribbean
Service located in Freeman’s Village. Colleen is
the
author
of
a
cookbook
entitled
Cook Book called “A Likkle Bit of This & a Likkle
“A Likkle Bit A Dis and A Likkle Bit A Dat.” 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

| www.foodanddrink-caribbean.com
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