"Returning to Trinidad after studying at the Culinary Institute of America, I felt a profound sense of belonging. The food of my island, especially dishes like curry chicken and boneless chicken mini roti, reminded me of my roots and the unique qualities of Indo-Caribbean cooking that differ from classical culinary training."
"At Hot Shoppe, I experienced the magic of being home through food. The flavors and textures of the roti and accompanying dishes were not just meals; they were a connection to my identity and culture, something that felt elusive while studying abroad."
After two years at the Culinary Institute of America, a student felt adrift until returning home to Trinidad. The visit brought a sense of belonging and comfort, highlighted by enjoying local dishes like curry chicken and boneless chicken mini roti. The experience underscored the differences between Indo-Caribbean cooking and classical culinary training, emphasizing the unique qualities of Trini-Indian food that cannot be replicated in a classroom setting. This return home was a reminder of the deep connection to one's roots and culture.
Read at cooking.nytimes.com
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