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ven the simplest of meals are enhanced with some sort of sweet at the end of it. Range from the fanciful to the plain – from the mochi in Japan, to the tiramisu of Italy to the cupcakes and fudge of America, to the coconut bread and pone in Barbados, some meals are just not complete without dessert. Some desserts are also dressed up breakfast, like scones, doughnuts and pancakes. One thing most of them have in
20 FineCuisine | DECEMBER 2020
common, is chocolate, and right here in Barbados we have a dessert boss who excels at making chocolate desserts. Had life gone differently for Clesita Moore, she would have been a different kind of boss as she won the first Barbados World Skills Competition 2012 in hairdressing with Barbados Vocational Training Board. But sometimes life is very kind, and her dexterity and creativity with hair was transferred to pastries and cakes. In her profession, she has moved
up from a trainee to a pastry cook and then to demi chef de partie to pastry chef de partie. “I’m yet to make greater achievements!” declares Clesita, who switched from cosmetology because she realised very early her passion was for food. She revealed that her favourite dessert to make is Pâté a Choux pastry and her favourite dessert to eat is creme brûlée. “A positive attitude and hard work will help me to become the best pastry chef I can be,” the modest Clesita said.
