Dessert as Dinner omas-Edwards by Nakiah Th
I was thinking of using something old and extraordinary that no one would ever think about doing, and something unique. 18 FineCuisine | DECEMBER 2020
And that was the inspiration for Chef Ron Maynard’s cou cou and salt fish with tomato compote, salt fish brittle and Bajan cherry gel, which was a stellar dish in the Desserts as Dinner event in last year’s Food and Rum festival. Maynard has evolved into one of Barbados’ top chefs, evidenced by his profile in that festival, and his being the current head chef at Sea Breeze Beach House. His training two years ago at a (former) three Michelin star restaurant in England, Le Gavroche and Roux at Parliament Square certainly helped improve his international status as a Barbadian chef. His exotically rendered cou cou and saltfish dish is just one example
of his culinary difference. Maynard also makes liqueurs, breads, pastries, desserts and birthday cakes. It’s no surprise that Maynard ended up in this profession; after all, he was born into a cooking family. “My mother and grandmother used to cook for weddings and from the early age of six I used to help them prepare food in some form or fashion,” he said. Ron’s entry into the hospitality industry came at age 16, just after leaving Ellerslie Secondary School,
