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Q & A with Chef Belinda Bishop
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Tell us about your journey to be a top Executive Chef in Grenada ?
Cooking became a passion of mine at the tender age of 8 when I started watching my grandmother and mother , while they prepared meals . I eventually got to help them and loved every aspect of it , so I continued to be in the kitchen throughout my childhood . I was told by my friends that even my mud pies were creative and unique looking . I went on to train in the culinary arts after graduating from college , sometimes being the only female in the kitchen , but my passion drove me to work hard and learn everything from ice sculpting to classical cooking . I worked in some of the top hotels / kitchens in the world , cooking for celebrities and world leaders , and mentored and nurtured future Chefs and hospitality employees through the years . My love for cooking and creating runs through my veins
for me and Grenada . He felt my experience and particular skill set would be a valuable contribution to the future of Grenada ‘ s tourism industry . He was very persuasive and never gave up . It ’ s almost like he foresaw what I am today . Maurice Bishop , a close family member who I respected and loved , and to whom my dad was very close , told me that there are 3 areas that would contribute to the financial development of the country : agriculture , tourism , and education . I intended to contribute to all three to make an impact within the country and the region .
What brought you back to Grenada after living abroad for all these years ?
My Dad is a proud born and raised Grenadian . For as long as I could remember he always encouraged me to come back to Grenada to train and develop the culinary and service scene . We visited Grenada several times in my youth to connect with the country . His country , my country . This was his dream