It’s fair to say Saint Lucians like their food…and recently, many Lucians around the globe have had the extraordinary opportunity to witness one of our daughters of the soil, Chef Nina Compton, young, vibrant and super-proud of her Lucian heritage, taking the cooking world by storm competing on the Bravo Channel’s Top Chef Show. Now down to the last 5 chefs out of an original 19 and with only 3 episodes left to air, Nina is up there making Saint Lucia proud having accumulated 3 WINS and 5 HIGH scores!
Nina is currently the Chef de Cuisine, Scarpetta Miami, Fontainbleu; Daughter of Sir John and Lady Janice Compton. In an interview for CDF, Nina recalls some of her early influences and experience:
CDF: Growing up in Saint Lucia, what was your food experience?
Chef Nina: There is a huge focus on farm-to-table; many people have gardens and grow crops and cook them in their household or sell the market . This was ingrained in me at a young age.
CDF: Did you always like exploring food as a kid – Who introduced you to cooking?
Chef Nina: My parents and grandmother introduced me to cooking, my Mom is a great baker and I would always help her out , plus licking the spoon was a bonus!
CDF: What is your favourite Caribbean/Lucian ingredient Oor technique?
Chef Nina: I love Ackee even though Jamaicans use it more, I really enjoy it with bakes! Also cocoa tea is great as well – and what’s better than Johnnie black and coconut water?!
CDF: What are your memories of learning culinary arts in St. Lucia?
Chef Nina: I went to Castries Comprehensive where my teacher showed me the basics and I remember making guava cheese for the first time.
CDF: And what was your journey – the path to getting into college, study, work experience…some highs and lows and how you overcame or approached things
Chef Nina: I worked at Sandals La Toc then went to Sandals Montego Bay them to CIA in Hyde park. Staying determined and focused helped me get through the difficulties as a young chef, being consistent is key to being a chef and maintaining an open minded approach.
CDF: Your dream as a Chef?
Chef Nina: To come back home to teach upcoming chefs what I learnt oversees and how we can implement it in Saint Lucia – it’s harder than it sounds!
CDF: Ok! So what advice do you have for young chefs in Saint Lucia?
Chef Nina: My advice to young chefs…..Read, read, read!!! You cannot read enough! You can travel as much as possible also… And have an open mind!
CDF: Well, Chef Nina, we’d like to congratulate you on all your accomplishments so far and wish you continued success… and we do hope that dream of returning to Saint Lucia to share your experience will come true!
You can keep up with Chef Nina by following her on Twitter at twitter.com/nina_compton and ‘Like’ her Facebook page www.facebook.com/chefninacompton
And if you’d like to try your hand at cooking like Nina – we asked Chef Nina to share a Caribbean inspired recipe….here you go! A delicious sounding Suckling Pig Sugo with Pasta Tagliolini
Plate composition
- 3 oz sugo
- 1 oz blanched broccoli rabe
- 1 tsp parsley
- Butter
- Grated parmesan
- Fried skin
- 1 tsp whipped ricotta
Suckling pig
- One suckling pig brined for one hour
- 1 gallon hot water
- 2 gallons cold water
- 12 c kosher salt
- 4 c sugar
- 10 cloves garlic
- 16 rosemary sprigs
- 2 gallons ice
- 2 tsp black pepper corns
Method
- Combine everything and then cover the pig. Leave for 24 hours.
Fennel Marinade
- 2 heads of fennel
- 4 oranges zested and juiced
- 2 onions chopped
- 6 cloves garlic
- 1 bunch rosemary
- 1 bunch thyme
Method
- In a Vita-Prep (blender) combine the ingredients, puree until smooth
- Poke holes in pig, marinade the pig for another 24 hours.
- Take out, remove the herbs and roast for 6 hours until the legs give no resistance.
- Shred the meat, save the skin
Sugo
- Pig meat shredded
- 8 onions julienned
- 1 bunch rosemary in a sachet
- ½ bottle white wine
- Chicken reduction as needed
Method
- Caramelize the onions and rosemary heavily.
- Add the white wine, reduce to sec.
- Add the shredded meat, cover with chicken reduction and simmer until it comes together.
- Fry the skin until crispy and chop finely
Whipped Herb ricotta
- 1 lb cow ricotta
- 1 tb crème fraiche
- 1 tsp tarragon
- 1tsp minced chives
- Maldon
- Olive oil
Method:
In a Robot Coupe (food processor), whip the ricotta, then transfer to mixer, whip again, then add crème fraiche, add the herbs, maldon and olive oil.