APRIL - JUNE 2021
ISSUE |2
DIGEST
CHEF MONA ELEUTHERE
CHEF GERMAINE DOLOR
2
BEYOND IYANOLA DIGEST
We, BEYOND IYANOLA, are a group of enthusiastic citizens of the world, predominantly of Saint Lucian heritage, based mainly in overseas territories, creating a movement for development.
This is facilitated by harnessing the collective might of our people and well-wishers. With a focus on the island of Saint Lucia, we recognise that true progress can only come from a process of reflection, infused with a healthy dose of realism and integrity running throughout.
In this issue of BEYOND IYANOLA'S Digest, we meet some more nationals within the diaspora, building their entrepreneurial dreams.
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island food with vibes Having personally sampled the scrumptious delights of our next member of the diaspora, we can truly say he is a plate, spoon and fork above the rest, so exquisite are his culinary offerings. Chef Kirjathfei Germain Dolor, originally from Soufriere in St Lucia, has been involved with food from a very young age. He recounts his journey to becoming the skilful chef he is today.
Chef Dolor recounts his journey I remember catching and cooking crayfish from the Soufriere River from the tender age of 8/9 years. Collecting crab from the Soufriere Botanical Garden area, where the land is highly saturated with water, with an abundance of land, crabs and fruit trees. One’s belly was always filled with fresh fruits.
Meeting my grandmother every Saturday morning at the Soufriere market was one of my weekly highlights. Fresh produce and the hustle and bustle is one of the feelings I enjoy the most. Even to this day, the sights and smells of markets has the power to reconnect me to my culture and at that moment you feel like that kid again.
Mrs Marcella Dolor (Chef Dolor's Grandmother)
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"My mission is to help people to have a broader perspective of Caribbean cuisine and culture."
Chef Dolor prepping meals at Cambridge Folk Festival.
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I’ve been cooking for about 18 years now. My first kitchen job was as an appetizer chef at the Anse Chastanet Hotel.
Chef Dolor demonstrating how to plate different cuts of steaks at Tracks and Records in London.
In 2002 I moved to the United Kingdom to study pastry and food preparation at the Binfield College in Luton, whilst working as a breakfast and dinner chef. On completion of my studies, I moved to London to gain more experience, working in French restaurants, private members clubs, banks, Michellin starred, and Rossetted restaurants. Some of the best in the UK - The Orrery, Rules restaurant, The Cumberland Hotel, Rhubarb Food Design just to name a few. From 2013 I decided to focus more on Caribbean cuisine and culture and had the opportunity to explore this aspect of my culinary skills as Head Chef at Lokono and Spiced Root. Caribbean countries have a distinct way of cooking that sets them apart. Most islands have similar but varied differences in cooking techniques, which I think most people have missed.
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Island foods with vibes Chef Dolor presenting during a live cooking session.
To satisfy the need to build the dream of developing exquisite Caribbean cuisine, Chef Dolor collaborated with Trinidadian, Loraine Fermin (@ren2.3_kitchen). Their pop-up, Island Food With Vibes, in conjunction with Haitian coffee expert Richard Clarke (@ayitian_coffee_dude); was for him a true reflection of how he would want to represent Caribbean food. Somewhere you could have a full Caribbean experience in London. The focus was on the foods and culture of Caribbean islands in general; whilst keeping the authenticity and identity of the respective nations.
Chef Dolor's vision to serve the best of the Caribbean is both inspiring and tasty. Why not try their cuisine for yourself by getting in touch via Facebook and Instagram - @islandfoodwithvibes or email - chefgermaine@hotmail.com.
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The Right Spark; Can Ignite ones fire! One never knows how their dreams will manifest or what will spark a dream, to begin with.
Mona Eleuthere's culinary journey began at the tender age of ten, while cooking for her family at home. This charismatic youth would never have imagined the skills she was crafting would open doors to a fulfilling future in years to come.
Affectionately known as Chef Mo, this focused entrepreneur hails from the beautiful island of Saint Lucia, and grew up in a small community nestled in the northern end of the island called Ti Rocher meaning "Little Rock" in French. The journey to this passionate discovery did not start off as a desire to become a Chef, but rather over 20 years ago while at college. After hosting numerous parties and dinners, the now brilliant Chef realized she indeed had a love for cooking and for feeding others.
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cooking the dream Chef Mo migrated to the United States of America in 1999 and studied Biology Pre-med at Medgar Evers College with the intention of becoming a doctor. This desire quickly dissipated after hosting a series of catered events for her College family as a hired Chef. Those events sealed the passion and ignited a goal moving forward. On June 22nd, 2019 she graduated as a Certified Chef from Escoffier School Of Culinary Arts in Colorado; with highest Honours.
SHEF MO You can check out some of her delicious dishes via shef.com/order/shef/mona-e/, an online food ordering website.
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ti rocher kitchen & catering Chef Mona is now the Owner and Executive Chef of a new business venture called Ti Rocher Kitchen & Catering, purposely named as an homage to her childhood community. This harnesses years of experience with an infusion of Caribbean flare, enticing aromas and mouth-watering dishes. Her vast knowledge and warm personality will quickly set your mind at ease, as she works diligently to ensure the success of every event she caters to. Be sure to get in touch via Instagram @tirochercaters or check out their website at www.tirochercaters.com.
GIVING BACK As a way of giving back to her beloved Island Chef Mo is involved in Project Education (SLU) and her very own venture called Education is Freedom (SLU) where she provides educational resources for the underprivileged and less fortunate on the island.
As the sun sets on our second publication for 2021, we at BEYOND IYANOLA, pledge to hold steadfast in our aim to spotlight the diverse talent of our vast Saint Lucian Diaspora, through our periodic publications. The BEYOND IYANOLA DIGEST, has evolved from our FOCUS 2020 write-ups last year, which served to keep us all focused during a time of unprecedented change across the world. It is exponentially more important now, that we celebrate our people, as their success and achievements are our own. We will continue to share their progress, future events and initiatives, in subsequent issues of our publications. Please look them up via their various platforms as detailed within each article, in order to show your support.
GET IN TOUCH Email: beyondiyanola@gmail.com Facebook: @beyondiyanola Twitter: @BIyanola Instagram: BeyondIyanola Issuu: issuu.com/beyondiyanola Phone: (+44) 7784 885477 Compiled and Edited by: Mandy Preville-Findlay and Marlon Findlay