Norma Shirley, queen of the kitchen. - Michael Sloley /Freelance Photographer Norma Shirley wears the crown uneasily
She's reluctant to claim the
unofficially conferred title 'Grand Dame of Caribbean cuisine', but Norma Shirley cannot escape the fact that when it comes to regional food her name readily
comes to mind.
Shirley, caterer, food
stylist, and owner of Norma's on the Terrace at Devon House in St. Andrew, was recently awarded the Prime Minister's Medal of Appreciation for service to the culinary arts.
The award comes in closing the celebration to
commemorate the 40th anniversary of Independence. Reporter Nordia Henry caught up with her last week.
I started cooking... about 24 years ago. I used to cook for my family because my ex-husband loves real food. However, when I moved to America I became seriously involved in cooking and opened my first restaurant with actor Terrence Hill.
Caribbean food is... simple, exciting and tasteful. I make up my own recipes using Jamaican food because I think Jamaican food can be used to make
splendid dishes.
I've never gotten sick and tired of seeing a pot... that's why I know that I like it. For me, cooking is quite exciting, creative and artistic. Each day brings a new adventure because I'm always looking for new ideas.
I'm able to come up with creative recipes... because I do my own shopping, at the Coronation Market (Kingston). When I look at the abundance of incredible fruits and vegetables ideas start presenting themselves and I will go and try them out. Also, when I go overseas and I eat something strange I will ask about the recipe and then substitute Jamaican foods for some of the foreign stuff. Bear in mind that they may not always come out perfectly but I will try something else until I get it right.
I don't think we are creative enough... with our Jamaican foods. We are conservative, we just want the same old thing every day. However, people are getting better because the younger generation is travelling more and they are incorporating ideas from other countries.
Oh, God, no... I don't see myself as the Grand Dame of Caribbean cooking. It sounds pretentious but I thank the people who believe I am. I am just a quiet person who enjoys cooking and would love to give Jamaican people a little more understanding of what cooking can do for them.
I have the energy... to accomplish so much because I believe in what I do.
In today's world people...would call me hyperactive but I am a thorough person who believes that when you are operating a restaurant you must realise that people pay their money and therefore they must get value for their money.
In Jamaica we have a serious problem...of good service because most restaurateurs seem to believe that when people come to their establishments it's because they cannot do better or it's because they have no other place to go, therefore they can treat their customers any way.
They believe that service is servitude. However, let me tell you something, when you are running a restaurant you must remember that some people may be having a bad day and when they come to the restaurant they are looking for superb service service that makes them feel cared for and special, service that will sooth their pain and help them forget their problems.
People should take pride... in everything, from the tablecloth to the cutlery. We must learn to give good service.
Besides managing Norma's on the Terrace... I opened a place in Negril two years ago. It's a franchise. I allow the person to use my name but I still have to be on top of it in order to ensure that this place maintains my reputation.
I also get invited to different countries from time to time to do dinners or to be head chef and I am compiling a cookbook. It will be a cookbook with a difference because it will have recipes injected with my life story.
If I were dying and had a chance to have a last meal... it would be seafood. I am a lover of seafood so I would have a wonderful fish cooked with a lot of vegetables and a nice broth with some relaxing music.
MORE ABOUT NORMA SHIRLEY
She's 64 years old
She has one child, a son, who operates four restaurants in the United States. "My son does not cook, he just employs the people. He is a businessman and he employs about 150 people".
On Sundays she chooses to 'vegeout'. A restaurant is a 24-hour business. Each day I spend 16 hours or more in the kitchen. Technically, Sunday is my day off therefore I just curl up in my bed and turn like a toast because I'm tired.
Sometimes I read, watch television, listen to music and drink fruit juice. It takes something exceptional to get me out of bed on a Sunday.
