Welcome to The Biscus Kitchen. My style of cooking is a modern take on the foods that I grew up enjoying as a child in the Caribbean. I also get wildly inspired by what’s in season in the markets in New York.
I’m originally from Barbados, a small island in the Caribbean with a huge culinary history. Done right,Caribbean food—a savory blend of different lands—is always full of spice and flavor. The Caribbean Christmas table is almost always adorned with rum-soaked black cake, macaroni pie, sorrel, and ham with clove and pineapple. One of Barbados’s major commodities is sugar. It’s used to create traditional pastries like coconut turnovers, sweet bread, sugar cakes, and jam puffs. Food plays a big part in Caribbean culture, and these traditions have never left me. I am pleased to share a taste of it with you.