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Tomato & Pumpkin Bisque With Conch

Tue, 05 Mar 2024 18:31:20 GMT

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Eleuthera Island Travel

Tue, 05 Mar 2024 18:31:17 GMT

Travel In Style...

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4 Easy Steps That Will Increase Your Real Estate Rental Property Value By 25%

Wed, 23 Nov 2022 18:12:21 GMT

By: Denaldo Bain, Chef & Realtor

Increasing your Real Estate Rental Property Value can Happen In 2 Ways!

Through increased bookings for the property itself or an increased value in the listed price. A lot of times this is seen by a combination of both methods. But how can you achieve this goal? In the next 4 steps i will give you my personal insight as to how this can happen. Its easy and in most cases wont cost you a dime!

#1 Your Property Management - Concierge Services Offered!

Property Management is one of the most important things you can have for your rental property. Whether you do it yourself or you hire a professional company or Realtor service. But It goes a little further than just saying that your property is being managed. I have had the opportunity to work exclusively in Luxury Rental Properties as a Personal Chef for the past 20 years. Thats Thousands of clients in hundreds of properties in one of the most Luxurious places in the world The Bahamas. How? by simply filling in the spaces where owners of properties & property managers dont have the time to deal with, Concierge Services! Guests that are staying in these properties require service that is custom to their location, their purpose for the trip, or just simply its what they expect and will pay extra for because its a standard they are used too.

This doesn't happen overnight and requires consistency and a standard that exceeds even what they may used too!. I know it works because for 20 years i have not marketed myself as a Chef in this market! But I assure you my success speaks for itself!

#2 Who Is Your Target Audience - Can You Accommodate Kids!

If you are serious about your increasing your value then you need to understand who your Target Audience is so you can effectively market to them. A little insight Your Property attracts the same type of clients all the time it really dosen't change! But if you dont target an audience you may see fluctuations in booking, reviews that may not be up to par for your brand or simply you may always be refunding guests or having to explain to your booking platform why you arent doing well. If you aren't doing the numbers and always getting bad reviews and having to refund guests, you may get kicked off that platform, because your reviews will essentially be their reviews.

Can You Accommodate Kids? Clients that are travelling as a family and with children are the highest paying customers you will have at your property and they will be consistently booking as a group with the right products offered! Then they will tell everyone because thats what they do! no work for you just great reviews and a marketing team that paid you to do your job.

#3 Where Do We Eat! How Equipped Is Your Kitchen Really?

The most important room in every home is the Kitchen.

Its where we sustain ourselves daily, where we say our goodbyes before leaving out for the day. The kids are doing homework while you cook because for some reason the lighting in the kitchen is excellent! Nothing changes when guests want to rent your home for a vacation or for a shrt extended stay whatever you offer is, chances are they want a home they could cook in like their own! they want to explore and come back as a family and have a meal. This is important to families travelling, remember families will be your most consistent bookings and paying top dollar for a home that feel like a home this happens with having a kitchen they can all fit in! thats equipped with amenities like a dishwasher, Stove, Oven, Knives, Forks, Place Settings etc! A lot of times a home will list we sleeop 16 and when guests check in and decide its time to eat there arent enough plates, forks, knives dont match, i could go on but you get my jist! Remember most homes are managed by owners and professionals and still this occurrence happens. at no ones fault other than this is a really tough jopb to keep up with and most times you may be paying someone to ensure these things are in place. If they are not the client will be unreasonalble and feel as if you just wanted their money and will as for a refund, call you daily with problems because now everything is a problem, because someone had to wait to eat!

#4 Why You Should Add A BnBChef Service To Your Property

BnBChefs specialize in providing Luxury Food Concierge Services. We will help you understand how this service works for you and your property. BnBChefs works with: Home Owners, Investment Property Owners, Reraltors, Brokers, both in a U.S. Market & In The Bahamas. The Services are fully customizable to each client and property, we will help you with providing quality standard services that will increase your properties bookins, and essentially It's value. All at no cost to you! Contact us today to set up an appointment with our Team and we can discuss your options!

Connect With Us Today! Let's Discuss Options With You!

At BnBChefs We Work Directly With Owners & Real Estate Professionals, To Provide The Quality Service Your Investment Property Requires!

Fresh Ingredients & Restaurant Quality Meals At Home, Check Our Sample Menus!

Wed, 23 Nov 2022 18:10:09 GMT

BnBChefs Service Is For Everyone If You Would Like To Try The Service Follow The Link Below To Complete The Form! Menus Listed Are Sample Menus, & Can BE Customized Or Designed By Our Chef For Your Specific Diet!

www.bnbchefsworldwide.com/find-a-chef

Chat With Our Virtual Assistants And Let Us Help You Find a Chef For Your Next Vacation Experience!

A Quick Look Into The BnBChefs! Food Services

Wed, 23 Nov 2022 18:07:14 GMT

Pan Seared Tuna Salad With Mixed Greens, Avocados, Cherry Tomatoes & House Dressing (Recipe & Video)

Tue, 22 Feb 2022 12:48:00 GMT

https://video.wixstatic.com/video/526313_dc50abfb74dd48b996d6888f5f2ae653/1080p/mp4/file.mp4

Its been a while since i made post about anything here! It's been crazy in the world! i hope that like me! most of us stayed safe!

Over the christmas holidays last year, I had th opportunity to cook for a lovely family In Lyford Cay, A Private Gated Community On The Western End Of New Providence Island In The Bahamas. Now just so you know, I love Real Estate & Luxury so when It comes to preparing great meals I seek for Great Experiences. I have worked closely with one Realtor In the past several years, Melissa Wilkinson, she sells and leases Luxury homes In the Bahamas! But i love this so much that I too myself became a Licensed Realtor In The Bahamas, With the Brokerage Firm 'Best Realty Bahamas Limited' & Broker Kirk Inghram. Pretty much if you are into Luxury homes & Chefs Then maybe I can help you, but here is a recipe i'd like to share with you!

Panseared Salmon

First I Start Each Meal I Prepare With the Freshest Ingredients, First Fresh Salmon Steaks Cut Into 8oz Portions, I use my special blend of dry rub, the mix without the brown sugar added, It's Essentially Cajun Seasoning A Blackened Seasoning & Sea Salt. I have a preheated Cast Iron Pan that i have added A Plant Based Butter Too, the reason I dont use regular butter is because it burns too fast, as would olive oil which would burn at an even lower temperature and what i'm trying to achieve is Caramelization, not Burning! (It's A Flavor Building Exercise).

After The Tuna Is Seared Cucumbers Sliced, Avocados Slices, Cherry Tomatoes Cut In Half, Plate It!

House Dressing

For This Dressing I Use, A Reduced Balsamic Vinegar, I usually make my own and I Sweeten It With Brown Sugar, to take away some of the sharp Flavor. Essentially, 1 Equal Part, Of The Following: Reduced Balsamic Vinegar, Hoisin Sauce, BlackBean Sauce, Oyster Sauce, & 2 Parts Of Dijon Mustard. I Finely Chop Ginger & Garlic For Taste. I Emulsify With Olive Oil Until It Gets A Bit Thick, Then Loose It With a Few Drops Of Water. If You Continue wisking Oil Into The Emulsification To Thin It Your Dressing Will Break!

I Hope You Enjoy Making This Recipe AS I Did!

Denaldo

A Perfect Soup For The Holiday Season! Try This Tomato & Pumpkin Bisque With Conch

Sun, 20 Dec 2020 21:22:00 GMT

Ingredients

3 Tbsp. Flour

3 Tbsp. Butter

1/4 C. Onions

1/4 C. Celery

1/4 C. Carrots

8 oz Tenderized Conch

(Rough Chopped)

1 1/2 C. Tomato Sauce

2 C. Chicken/Vegetable

Broth

1 C. Heavy Cream

Method

I first start with a moderately hot pot, add Butter & Flour. Stir constantly in order to not burn the flour. Cook until flour Turns into a Golden Tan Color. Add Celery, Onions,

Carrots & Conch, cook for a few minutes at a lower heat, you don't want the roux to get darker so be sure you are ready for this step, once the onions are translucent and the conch has started to cook, add tomato sauce and pureed pumpkin combine all the ingredients while gradually adding Chicken or Vegetable Stock, your choice. Simmer on moderate heat until conch is fully cooked through 20 minutes. Stir occasionally preventing lumps and burning, remember we are making a very delicate soup and these methods should be done with care and precision, add Stock & cook for an additional 20 more minutes, then add Heavy Cream & cook for 10 minutes on a low simmer. Allow Soup to rest 5 minutes before Serving. Enjoy!

Want to check out a video to this recipe click here .

Recipes & Photos By Chef Denaldo Bain

#Soup #Bisque #conch #TomatoConch #ChefDenaldo #Recipes

Try This Cheese Cake Recipe TODAY! Replace This Recipe With Your Method!

Thu, 17 Dec 2020 16:08:00 GMT

16 Ounces Cream Cheese

6 Ounces Of Granulated Sugar

2 Ounces sour Cream

4 Eggs

Flavor Extract (Optional)

For this recipe ensure that your cream cheese is at room temperature, as well as the eggs. In a mixing bowl add cream cheese and sugar. Blend together until the cream cheese and the sugar is completely incorporated and you see no more granules of sugar. This method is also known as the creaming method, so cream the two ingredients together. Then blend in the sour cream. Add eggs one at a time until completely blended into the mixture, repeat for each egg, DO NOT add all the eggs at once and blend. If you want to add vanilla or another extract flavor to the batter now is the time.

Pour this batter into your pan, or ramekin, or pre made shell as you would regularly and bake as you would, this recipe and method is for creating your cheese cake batter. Enjoy!

Chef Denaldo

Quick & Healthy Lunch Ideas, For Everyday Living.

Wed, 27 Feb 2019 00:33:00 GMT

Stock Your Kitchen

If you want to make your to go lunch a quick and easy task, then stock your kitchen with healthy options like those listed below. Pick a few foods that you like and keep them on hand.

Also - keep some storage containers, sandwich bags, a thermos and an insulated lunch bag or cooler to transport and store your lunch.

Vegetables

Fruit

Whole Grains

Protein Foods

Dairy

Some Extras for Flavor

Diets

The one good advice i can give to you about any Diet is that, your Diet will be specific to you, and not just your body type, or the idea of loosing weight. Consult a Doctor about your concerns when it comes to your Health & Diet, follow up with a Nutritionist, find out which foods may or may not work in addressing the concerns you have, remember to include any health charts you may get from your Doctor, information may include; Blood Pressure, Sugar Level these things will help your Nutritionist provide you with Types of foods you should stay away from, this is always important. Now you are ready to dive into a wonderful world of Foods, & Recipes Specifically for your Diet. This is When you consult a Chef.

By Denaldo Bain

#WholeGrains #Diets #Fruit #Vegetables #Keto #QuickLunch #FoodYouToday #FoodYouChefs #FoodConsultant #Marketing #Food #Bahamas

Quick & Healthy Breakfast Ideas. You don't have to go without a healthy breakfast in the morning!

Wed, 27 Feb 2019 00:23:00 GMT

To make breakfast at home, keep your kitchen stocked with some healthy staples. Pick a few foods that you like from the list below and keep them on hand.

Fruit

Whole Grains

Nuts

Eggs & Dairy

Diets

By Denaldo Bain

#Breakfast #Fruit #WholeGrains #Diets #Keto

Tomato & Pumpkin Bisque With Conch

Sat, 26 Jan 2019 11:40:00 GMT

https://www.youtube.com/watch?v=lWwUtgWsb3A

#TomatoConch #Bisque #DenaldoBain #Soup #Videos #Dinners #Recipes #ChefDenaldo #conch

Cooking A New York Strip... a throw back

Fri, 25 Jan 2019 04:59:00 GMT

https://www.youtube.com/watch?v=2bHpl07GnKg

#Videos #Recipes #Grilling #Steak #Potatoes #Vegetables

3 Menu Ideas Your Valentine Will Love You For!

Fri, 25 Jan 2019 04:49:00 GMT

With Valentine's Day right around the corner, your checklist probably looks like this; Gift Bought, Restaurant Booked, Flowers Bought and Chocolates Covered; Check, Check Check…and Check. But maybe this year you are thinking of keeping it a bit more intimate. Here are a few Ideas that might keep you at home, and keep the kids out!

Onion Tartlet Heat a small 8” skillet pan on low medium heat, add 1 tablespoon of oil, take one cup of Sliced Onions that have been sliced from halves, add to pan and Caramelize Onions. Add 3/4 cup of Heavy Cream to pan along with ½ Teaspoon of Fresh Crushed Thyme and ¼ Cup of Grated Parmesan Cheese. Reduce heat to low and cook until thickened. Use sea Salt, and Crushed Black Pepper to taste. Spoon filling into pre-baked Salted Pastry Shells, Filo Shells can be used. Top with additional grated Parmesan and Bake at 360 degrees until top begins to brown, about 12 – 15 minutes depending on your oven. Remove from heat and allow to cool. Serve Warm with Sliced Cherry Tomatoes and Garnish with Vegetable Sprouts, Balsamic Reduction & Cilantro Oil.

Variations: Add ½ cup of Cooked Seafood of your choice and increase the Heavy Cream amount to 1 Cup. Seafood should be added when you incorporate Heavy Cream.

Enjoy!

Chipotle Guava Rack of Lamb First you will need to pull out your blender. Rough Chop 1 Small Onion, in the blender, 2 Whole Cloves of Garlic also in the blender, 6 whole Pimentos (Allspice), 1 teaspoon Fresh Thyme, 1 Teaspoon Fresh Rosemary, ½ Cup of a Smoked Bbq sauce. Add the Flesh of 2 whole Guavas or 4 half shells from a canned Guava product (ensure that you have drained Guavas if using from the can, Add 4 Roasted Chipotle Peppers. When you have all these items in the blender, measure out 1 Cup of Vegetable Oil. Run Blender and slowly add 1 cup of Oil. Blend thoroughly and ensure there are no chunks, the contents of the blender should be smooth and have changed to a rust orange/yellow complexion. Use this Marinade to completely cover your rack of lamb. This can be done ahead of time but not a necessity. Placed Marinade Covered Racks on a Parchment Lined Sheet Pan and bake in a preheated oven at 375 degrees. Bake for 30 minutes at this temperature, keep a close eye after 20 minutes of cooking. After 30 minutes has passed reduce oven to a temperature of 360 degrees. Do Not Cover, cook until its internal temperature reaches 160 Degrees. Remove from oven and allow to rest before serving.

For Sauce: Use ½ cup of the Marinade made and add ¾ cup of a table wine like Trivento Mellow Reserve cook on a low heat until sauce reduces by at least ¼ cup.

Enjoy this dish with a Vegetable and Starch of your Choosing!

The Last Dish recommended is a Spiny Lobster dish, the only way it's not enjoyed is if there is an Allergy. Firstly Go by the Ramp at Montague Dock Ask for Yellow Or Pedro they will hook you up with Fresh Whole Lobsters. I recommend you split the lobsters add a Blackened Seasoning, Parmesan and Panko bread Crumbs in a bowl and mix together. Sprinkle a thin lawyer onto split lobsters and Bake them at 380 degrees, Do not over cook keep an eye on the flesh feel it as it just turns white, the meat should be soft as it cooks the meat firms up, Do Not Allow Your Lobsters to dry out. Try using a pan or dish that can hold some water so the steam that evaporates can also cook the lobster meat without drying out. Serve this Split Lobster with Clarified Butter, Lemons and Marinara sauce.

Enjoy your Valentine!

Photos by Denaldo Bain

#Recipes #ChefDenaldo #Valentines #LoveRecipes

Island Style Cooking... Bahamian Stew Conch

Tue, 22 Jan 2019 23:06:00 GMT

Island Style Cooking, what exactly is that? How much does it cost? Can i get it in the Bahamas. I'm guessing you can get it on an island, i'm also guessing it should be reasonably priced, but this might not be the case. On the Islands I live i can find locally, Fresh Produce , Mutton, Fresh Pork, Poultry, Lamb and Sea Food in abundance.

Here Is a favourite Local Island Style Recipe 'Stew Conch' loved by Bahamians, Residents and Visitors alike.

First I'm going to dice and rough chop approximately 2 Cups of: Onions, Celery, Carrots & Green Bell Peppers, and place in a bowl with, 4 Cups of 1 inch Cubed Potatoes. I will set this aside until i need this. The next thing i do is bruise or tenderize then Chop up 4 - 6 Fresh Conchs get the biggest ones! I will place this in a separate bowl.

How to Make The Roux...Place a 6 Quart Pot on the stove under a mediumly moderate heat, the next step is crucial and need all of your time and attention you are about to make a roux. Take 6oz. Butter, 6oz. Vegetable Oil and 12oz. Flour. Add Butter and Oil to pan add Flour Immediately as the Butter starts to melt. Whisk together until smooth, you are going to cook flour mixture until it goes from a white color to a dark brown color, a few shades darker than seen in the above illustrated pictures. During this process of cooking the roux be sure to not burn the roux you can achieve this by constantly whiskin in a circular motion moving whish from the most outer edges of the pot to the middle of the pot, adjust the heat underneath the pot to have a bit more control, you may remove from heat and add more heat as necessary. Do Not Walk Away From This Process.

Step 1. Add Vegetables from bowl into the Dark Brown Roux, make sure pot is on a moderate heat you want the vegetables to cook a bit before adding the conch.

Step 2. Cook Vegetables In roux covered for 2 minutes.

Step 3. Add Conch to the Vegetables and Roux, stir completely and cook for 5 - 7 minutes covered.

Step 4. Cook For Additional 5 minutes covered at this point the potatoes should start to cook.

Next Add 4.5 Quarts of Warm or hot Fish Stock.

Add Salt and add Pepper to you pot at this time. Cover and bring to a boil, uncover and reduce heat to a moderate simmer cook until Chowder thickens and reduces a bit more uncovered. Remove from heat and allow to cool before serving. Enjoy!

Photo Of Stew Conch With White Rice

Photo & Recipe By Chef Denaldo Bain

#Chowder #conch #Dinners #DenaldoBain #Recipes #FoodYouArticles #ChefDenaldo

Choosing A Chef

Tue, 22 Jan 2019 19:34:00 GMT

When you're sick, you visit the Doctor because he is an expert in the field, self-medication might work but what you need is the expertise of a professional. It only makes sense that if you are in need of food Services to consult an expert first. You are about to feed a multitude of persons or simply someone other than yourself. This person or group you are about to feed, is filled with food preferences, allergies, and other concerns that you might or might not be aware of. On top of everything you would like for this to run smoothly for you.

So how do you decide the right person to help you with this process. Here are a few things that you should ask your Chef, but before I begin, you probably found yourself talking to an Event Planner. If this is the case then these concerns should be addressed to that person. Most Event Planners use just one Chef, or a group of Chefs they choose, but the main standard for Event Planners is to make money. And what you are looking for is an expert in food. The best event Planner you are going to work with will have you

contact the Chef they use, or give you a list of Chefs they work with, because they understand the importance of what you the client needs, and having that middle person can distort what you the client will receive.

There are different types of Chefs to hire just like Doctors, what you’re looking for can be specific; to you needing Breads, Cakes and Desserts, Culturally Ethnic Foods, etc. Once you know the type of Chef you need then you can look into the experience of the chef, how many years have they done this job and do they have a portfolio any recommendations. A Chef’s portfolio will consist of pictures of the work they have done, even recipes they use, now you might not be able to acquire such recipes but, maybe you are an owner of a restaurant or other foodservice establishment looking for a Chef to create menus and recipes for sale, this too can be possible.

Choosing a chef is not an easy job, you must first know what you want from your Chef have an idea, create a menu, and most of all make sure those you are feeding enjoys the experience.

Photos By Denaldo Bain

#Chicken #FoodYouArticles #ChefDenaldo #Dinners #FamilyTime

FYRE FESTIVAL THE NIGHTMARE FOR BAHAMIAN CHEF DENALDO

Fri, 18 Jan 2019 20:05:00 GMT

This Article Was Originally Published On May 19th 2017 By

Denaldo Bain & It Goes As Follows:

With The Addition Of Photos That Have Never Been Published.

Up to today none of the Chefs that were hired to work the Infamous Fyre Festival that was scheduled in the Bahamas April 27 - May 7, 2017 were paid. The Chefs were hired by a Local company Calling Themselves Cater Fyre. The Individuals heading this venture are Donna M. Williams Assistant Professor of Food Safety & Sanitation at the now University of the Bahamas, she also Trains Instructors to teach the Food Handling Course for the Ministry of Health & Environment, this course is a mandatory precursor for all individuals involved in Food Service. The Next Person Involved Is Chef Eldred Saunders also Assistant Professor of Baking & Pastry @ The University of The Bahamas. Thirdly Mrs. DeAnne Gibson Culinary Tourism, Ministry of Tourism & Aviation. It's my understanding that somehow The Fyre Festival Organizers Got caught up with DeAnne Gibson from Tourism, Donna Williams (Her Sister) From the University of The Bahamas & Chef Saunders who created the Cater Fyre Catering Company. Donna Williams and Chef Saunders used their positions In the Culinary School to seek out student chefs that are currently enrolled and some on their last year, Chef Lecturers from the college past & present, Former Graduates/Students From The College, Graduating Students from The University of The West Indies, as well as Administrative staff members to travel to Exuma and work this festival. Everyone they hired and took to Exuma have passed through the same institution of The Culinary School, all had the trust in the individuals who were in charge and although we had questions among ourselves these are the top professionals, They are not going to Con Us!

Throughout this Article I will insert Emails I received from Cater Fyre as is not edited.

Let’s start off with How the Communicated with us. Sunday April 23rd,

First Email:

Chef Ellie Saunders

Sun, Apr 23, 2017 at 7:39 PM

Thank you for joining the Cater Fyre Team.

The confirmed dates for the events are Thursday, April 27 through to Sunday, May 7, 2017. As a member of our team we are requesting that you send us the name of your bank and branch, your bank account number and to confirm your t-shirt size and cellphone contact.

There will be a meeting on Monday, April 24, 6 pm at, Skyline Lakes (Residence of Donna Williams) to confirm accommodation and transportation to the Exuma Island. Please confirm if you have a health certificate by sending a WhatsApp image of it to (242) - 376-**** and if you do not have a health certificate please indicate this in your confirmation response. The dates of departure are Wednesday, April 26 in the morning and Thursday, April 27 in the afternoon. Please confirm that you have received this email.

Regards,

Cater Fyre

It's the 24th the day of the meeting, all who are in attendance were mainly the Chefs and Students of The University Of The Bahamas along with Students from The University Of The West Indies. At this meeting we were told there would be Several Tents of Food Production. A Main Tent, A Garde Manger Tent, A VIP Tent and there were going to be other Food and Grill Stations throughout the event. Each Tent would have its own Head Chef the remaining Chefs, Students, Runners & Servers would be split into teams that would be responsible for the food production. We were told there were other teams ahead of us setting up the Kitchen, Electricians, Plumbers, Persons Stocking & Making sure the equipment were in place, Refrigeration, Hot Storage, Cutting Boards everything would be set up as a professional kitchen. We gave them our Bank Account Numbers as they assured us we would be paid by the next business day after each week, Of the 2- Week Long Festival.

Then came the Food Handlers Certificates, about 30 persons could be more did

not have valid Certificates but they were issued certificates by the Doctor who you would have to see once completed the course that is mandatory By The Ministry of Health & Environment. None of the Certificates Issued to Persons At the meeting on the 24th completed the mandatory course, but they did pay their $10.00 in Fees, required by the Government is $5.00. This was made possible by the clear abuse of power Donna Williams. as A Trainer In safe food Handling Practices, she should know better and quite frankly this is illegal. Certificates were issued at her residence in Skyline Lakes where the meeting was held. There was no confirmation on our Accommodations or our payment at the end of this meeting.

Earlier That same day on the 24th after the meeting there was another email that came through about accommodations followed by others dated and time stamped.

Chef Ellie Saunders

Mon, Apr 24, 2017 at 12:01 PM

ACCOMMODATIONS

Due to unforeseen circumstances accommodation will be changed to bunk style for the first 4 days so it is advised that you pack twin sheets and towels for your stay in Exuma. We apologize for any inconvenience.

Regards,

Cater Fyre.

Following the meeting a few more emails were sent out as Follows Keep Track Of The Dates.

Chef Ellie Saunders

Wed, Apr 26, 2017 at 12:10 AM

FLIGHT

Hi,

Your will receive your flight information tomorrow.

Regards,

Cater Fyre

Chef Ellie Saunders

Wed, Apr 26, 2017 at 12:23 AM

ACCOMMODATIONS

Good night,

You will be updated about accommodations in the morning

Regards,

Cater Fyre

Chef Ellie Saunders

Wed, Apr 26, 2017 at 3:33 PM

Flight Information

Hi,

Please prepare for the flight 10am tomorrow at Bahamas air.

Regards,

Cater fyre

Chef Ellie Saunders

Thu, Apr 27, 2017 at 2:46 AM

Flight Information

Hi,

Please be advised your flight is scheduled to leave the Jet Aviation airport at 10am. This means that you should be at the airport before that time.

Regards,

Cater Fyre

A Group of Chefs including myself were on the first flight out on the 27th, we arrived in Exuma and got to the site by 12:30pm. The actual Festival Site was about 40% complete, when we arrived to our kitchen tent, The VIP tent was empty, and had no electricity, there was only the main tent set-up and another tent which turned into a Garde Manger tent. Nothing was ready, the electricians were still setting up so there was no electricity anywhere, no refrigeration other than the trailers of food supply on the outside, the equipment were not in place & there gas line was not completed so there was no cook station ready and that never got resolved until about 7pm and that was partially after we the Chefs Helped remove stoves and convection ovens that still did not work. There was no plumbing so no running water was available to us the whole day on Thursday, we had to use bottled drinking water to clean up, but catch this there were no washing soap, nor brooms because a good majority of the trailers with supplies and food were in Nassau and can't clear customs. It was a disaster for us, we moved plywood’s, 2x4 pieces of wood 30 feet long, and cleaned up, This was when I noticed DeAnne Gibson stepped into the picture, walking around every 20 minutes at this point insisting that we get the place looking like a kitchen, put tables into place cutting boards, which there were not enough of, she said the Health Inspectors Needed to come and Inspect the place, we would have failed if that were the case, to top it off no health inspectors ever came. There was no water and no soap but she was clearly in charge because nothing happened until she came around, no one knew what the menu was going to be, no food was coming out as yet, there was no actual Chef in Charge other than hired Chefs Taking Charge. My source later told me that DeAnne Gibson Cater Fyre, also ‘Repping’ her Ministry of Tourism Shirt at the event, told Mr. Fox of the Fyre Festival Team that no food would be served until monies are received, my source confirmed when Mr. Fox relayed to him what had transpired, as he was one of the Chefs he had seen from the previous day, that he just gave (them) Cater Fyre $105,000.00 cash so that the food could start coming. I trust my source.

We never got done cooking and cleaning until after 1 in the morning, and the dishes were piled sky high it was filthy, and yes we were forced to work with what we had. They told us to leave it there someone will clean it by morning. Up to this point though no one told us where we were staying so even if we wanted to leave earlier to take a break we could not, and the closest restroom was a quarter of a mile walk away. We finally made it to the cruise ship via a ferry ride, where we bunked two people at a time, strangers we are btw. It was 3:30am and we needed to be at the tent for 7am.

(Above) Here Is A Photo I Took On The Way to The Kitchen Tents

The Big Question... How Did Cater Fyre come into existence?

Well DeAnne Gibson could not involve herself directly being the Ministry of Tourism & Aviation's Culinary Tourism Representative, and It would not be her sister Donna Williams Assistant Professor of Food Safety & Sanitation @ University of The Bahamas because that would just be a conflict of Interest. I do know that Cater Fyre was started specifically for the festival by Chef Ellie Saunders Assistant Professor of Pastry @ The University of the Bahamas and that they refer to themselves as Cater Fyre.

My Source Also confirmed that the Contract was worth 1.1 Million Dollars to Provide Catering for 2 weeks at the Fyre Festival, my source confirmed this with Chef Ellie Saunders. Mr. Fox was also invited to the University's Restaurant where he ate food that is prepared daily by the students attending The School of Culinary Arts. Based on this Mr. Fox made his decision on hiring Cater Fyre.

Old Equipment was bought or used from the college and then used as rental provided by Cater Fyre, and this makes sense because more than half of the equipment was useless on the site anyway, even the gas professionals could not get them on.

Friday Morning April 28th

The Whole world woke up to the disaster that was the Fyre Festival, that story is out there and this story only begins here. When we arrived to the site, the dishes were still there, but by this time they had soap, which was nonexistent the previous day and running water, there was also someone washing dishes, a new hire. We were instructed to carry on as usual, with breakfast, then lunch. No one said anything to us about the rumors of the festival being cancelled, what that means for us, or what's next. Everyone was getting frustrated no one was communicating with us and this experience has taken a turn for the worse, our employers decided to call a meeting around 6 pm to say what we already knew, the festival was cancelled, but it twisted when they told us we would need to break down the kitchens stock all the food supplies and essentially do the work that they told us they hired people to do already, the same crew that setup would breakdown. I spoke out after all was said saying that it was unacceptable, the communication was poor, we were held under duress for the first 24 hours, and I Denaldo Bain will not be putting anything away i will clean my area and await leaving instructions. Donna Williams Said her peace in trying to defend their actions but I told her that we are individuals that are currently being taken advantage of we have rights that have been infringed and I am speaking on behalf of everyone. Next thing there is a list going around with the first flight leaving out on Friday night Thank you DeAnne and your powers that be Ministry of Tourism and Aviation (abuse) you made this possible, sign me up I’m out, all of the chefs I traveled with coming to the island were on the flight as well as the students from the University of The West Indies.

Tuesday came and went, the emails stop coming and I reached out to the chefs and told them we can’t allow them to do this to us. There was a group created where persons voiced their concerns, I got calls from other chefs and messages from students all with the same concern so I decided to take action. How Do we Take action?

I sent a text message to one of the numbers that was used to send Food handler's Permit and said I heard nothing and that no one seems to know what's going on, she said I should have got contacted already, and that on Monday 8th May we would have our money. What money! Up to this date no one has ever confirmed our pay with us, before we got any emails confirming if we were selected or chosen to to this job, we were asked to state our rates, now when it came to the students I can’t say that they had the same opportunity. But for us Chefs that took time off from our work and business and even gave up other potential business because this seemed like a great investment for us, have not received payment nor explanation as to what the holdup is. At this point we are expecting to be compensated for all the time and that's 10 days of work, because Cater Fyre was under contract, and the Fyre Festival breached their contract meaning they had to pay out the Vendors. Guess who is a Vendor under contract? Yes. Cater Fyre & Legal Action Will Be Taken!

Chef Ellie Saunders

Mon, May 8, 2017 at 11:19 AM

Good Day,

Due to the failure of the Fyre Festival and the circumstances surrounding that, we Cater Fyre has not received the payment due to us.

However the ministry has intervened and as soon as we have received the funds you will be paid.

We are working hard to ensure that payment is made as soon as possible.

Thank you,

CaterFyre

Yesterday (Which would have bee May 18th, 2017) I got an Impromptu call from Donna Williams and for 8 minutes she gave me excuses about Trailers of Food and equipment that was bought and unused that they sold in Exuma, Tens of thousands of dollars of merchandise even more, saying that money was used to pay to bring

shipping containers from the island to Nassau, okay... not my issue besides that’s a lot of money to only bring back containers, so they are broke, because of all the expenses, she also told me that if I want to sue someone I need to sue the Fyre Festival and/or Ministry of Tourism, her words... But I told her none of those persons hired chefs. There were also a few containers of food and equipment in Nassau that was sold at Remnant Baptist Church on Carmichael Rd. The word is that money was used to pay UWI students, she never mentioned this to me though nor the $105,000 that transpired between Cater Fyre and Mr. Fox on Thursday 27th April.

She said in the call that persons that worked the festival went to the Labor Board and said they did not get paid and the Labor Board asked them if they had a contract, I stopped her there and asked, if she is trying to say Cater Fyre is not obligated to pay anyone then? I never got an answer because I found Ms. Donna Williams to be too high and mighty, she even came on the phone with the attitude of demeaning me. She Also Said that The Ministry of Tourism has intervened to help them get this money and that she was going to send out an email last night the 18th of May or by this morning 19th of May.

I have come to the conclusion the Cater Fyre does not care about the Illegal Job they Acquired, I will go Further to say DeAnne Gibson, Donna Williams, & Chef Eldred Saunders have left themselves in a liable position, a position where they all misused their power, their positions, all for gainful means and at the expense of Us Chefs and Students. I would further appeal to the Minister of Tourism Dionisio D' Aguilar to Investigate DeAnne Gibson of Culinary Tourism and remove her from her post as she abused her position in a way that is unethical and even illegal by seeking contractual monetary gain and by essentially embarrassing the Ministry of Tourism Bahamas.

Secondly I would also like to Implore Dr. Rodney Smith President of the University of The Bahamas to also look into and investigate Assistant Professor Donna Williams, and Assistant Professor Chef Eldred Saunders, as they too abused their powers and position at the university in seeking contractual monetary gain and by essentially embarrassing the University with their actions. Donna Williams Should also Not Be Allowed to Continue in any aspect of Environmental Health or Food Safety, as she had persons obtain food handlers permits without sitting a class. There are many qualified Chefs and other Food Service Professional that would actually do a better job Instructing these classes and Training Instructors, I am sure the nurses who conduct classes now would rather be with patients.

Cater Fyre was the most unprofessional experience I have ever experienced in my life and I do hope no one hires that company or the persons that were involved, they are poor business people.

Denaldo Bain Advocate

#FyreFestival #CaterFyre #JaRule #BillyMcFarland #DonnaWilliams #DeanneGibson #ChefEldredSaunders #MinistryOfTourism #UniversityOfTheBahamas #FoodYouArticles #DenaldoBain #ChefDenaldo

My Life As a Chef

Fri, 18 Jan 2019 17:37:00 GMT

Hi, I'm Chef Denaldo, 39 years old, from The Bahamas. I was born on the Island of New Providence where the Capital is located. Cooking has always been one of my passions for as long as I can remember. I have been cooking professionally for 18 years not including my formal training at the then, Bahamas Hotel Training College, now University of The Bahamas.

I have had many mentors but one that stood out was a lecturer, Chef Hans Von Rotz. Today I operate a small Food Service business that caters to Individual Clients, Owners of Restaurants, and Small Out Island Resorts. Some of those clients are Baycaner Bay Resort, Mayaguana Island, Kamalame Cay Andros, & Little Whale Cay all located in The Bahamas.

My individual clients are Local Residents, Second home owners, Families that are Renting Vacation Homes, and groups that require a destination wedding Chef. I have also received requests for clients from third party services like American Express Travel & Lifestyle Services UK.

People I meet always want to know, “where do you work?” My answer is usually “around the islands of the Bahamas & But you won’t find my services listed as a part of any existing services". I have strategically placed my information throughout the internet and it is easily accessible to anyone, just Google “Chef Denaldo.”

Another question that seems to be popular is, “what is your signature dish?” The truth is, my clients travel from around the world to experience something different, all with different palates. My goal is to combine both Local Island Flavours, with International and Culturally Ethnic Flavours to bring a new point of view to your favourite dish. The services I provide are specific to each individual client, so there is a consult that all of my clients go through in order for me to provide the right type of service.

Photos By Chef Denaldo

Adobo Glazed Pork

Fri, 18 Jan 2019 16:30:00 GMT

Making The Adobo

6 Dried Ancho Chile Peppers

2 Garlic Cloves

1 tsp. Oregano

1 tsp. Salt

1/2 tsp. Black Pepper

1/4 tsp. Ground Cloves

4 tsp. Granulated sugar

1/2 C. Apple Cider Vinegar

When I'm making this recipe i find fresh Ancho Chile Peppers to roast, combine all ingredients in a food processor or blender, blend to a smooth puree then set aside.

Prepare The Pork

In this Recipe I cut 1-1/2 pounds of Pork Tenderloin into 2 inch cubes, set aside. Prepare a Dry Rub or use a dry Cajun or Jerk Rub from a local market use rub on pork cubes and skewer them and you can sear them in a cast iron skillet or cast iron drill pan for best results. High hear and get some color on all sides. Transfer to a sheet pan lined with parchment paper or in a ceramic baking dish, take the Adobo glaze and Brush all sides of Skewered Pork. Place in pre-heated oven of 400 degrees for only a few minutes pork should still be tender but cooked through. Use more of the glaze when it comes out of the oven and you are ready to serve.

Photos By Denaldo Bain

#Grilling #ChefDenaldo #Adobo #MexicanDishes #Pork #AdoboPork

Filipino BBQ Chicken Skewers

Fri, 18 Jan 2019 15:33:00 GMT

Ingredients

3 lbs Chicken Leg Quarters

4 C. Filipino BBQ Sauce

Banana Ketchup BBQ

The key to making this BBQ Sauce Is Banana Ketchup. You can find Banana Ketchup in any Chinese Food Store that has an oriental supply section. If you want to try your hand at making this ketchup ingredients used are. Ripe Bananas, Honey, Apple Cider Vinegar, Dark Rum, Tomato Paste, Soy Sauce and Salt. Simmer all ingredients in a sauce pot for 15 minutes stir often and breakdown bananas as much as you can, remove from heat and allow to cool. Blend to a smooth consistency. If you have ever made a ketchup it is a bit on the sweet but savory side, be sure to blend with already prepared BBQ sauce to achieve your liking.

Preparing The Marinade

Ingredients

1 Can Sprite Soda

8 oz. Pink Grapefruit Juice

Fresh Squeezed

1/4 C. Chopped Garlic Cloves

Sesame seed oil

Salt

Black pepper

1/3 C. Soy Sauce

Blend all ingredients together in a bowl, using only a few drops of the sesame oil. Salt and pepper to taste, remember its a marinade so it should be a bit more salty and acidic as you want it to penetrate the meat. Cut chicken into pieces and place in the bowl with the marinade, let it marinate overnight preferably.

Skewer the Thighs before grilling. Use Banana Ketchup BBQ Sauce, start basting as you make that first turn.

Serves perfect for your next BBQ Grill day with come grilled vegetables and sweet bread rolls this will surely be a treat.

Photos By Denaldo Bain

#ChefDenaldo #Recipes #FilipinoBBQ #Grilling #Chicken #BBQChicken

Tomato & Pumpkin Bisque With Conch

Thu, 17 Jan 2019 15:21:00 GMT

Ingredients

3 Tbsp. Flour

3 Tbsp. Butter

1/4 C. Onions

1/4 C. Celery

1/4 C. Carrots

8 oz Tenderized Conch

(Rough Chopped)

1 1/2 C. Tomato Sauce

2 C. Chicken/Vegetable

Broth

1 C. Heavy Cream

Method

I first start with a moderately hot pot, add Butter & Flour. Stir constantly in order to not burn the flour. Cook until flour Turns into a Golden Tan Color. Add Celery, Onions,

Carrots & Conch, cook for a few minutes at a lower heat, you don't want the roux to get darker so be sure you are ready for this step, once the onions are translucent and the conch has started to cook, add tomato sauce and pureed pumpkin combine all the ingredients while gradually adding Chicken or Vegetable Stock, your choice. Simmer om moderate heat until conch is fully cooked through 20 minutes. Stir occasionally preventing lumps and burning, remember we are making a very delicate soup and these methods should be done with care and precision. Add Heavy Cream & cook for an additional 10 minutes on a low simmer. Allow Soup to rest 5 minutes before Serving. Enjoy!

Recipes & Photos By Chef Denaldo Bain

#Soup #Bisque #conch #TomatoConch #ChefDenaldo #Recipes