Known for its long, painful history with sugar, Caribbean peoples have embraced sugar production to produce tantalizingly satisfying desserts and treats. Come explore sugar and molasses use through the preparation of Jamaican bulla cake, Barbadian cassava pone, and variations of tamarind balls. Participants will learn about the history of sugar production in the Caribbean while they cook and taste food in class, and will also leave with the recipes and knowledge to recreate these dishes at home.
Participants will cook and taste food in the class, and will also leave with the recipes and knowledge to recreate these dishes at home.
This will be an in-person class. Chatham University’s current policy requires COVID-19 vaccinations for all students participating in face-to-face classes or campus activities. Additionally, the current policy states that mask-wearing is required indoors.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
Instructor: Toni Simpson
Toni is a Barbadian chef and instructor with over 20 years experience in hospitality and culinary training and education. Armed with an MA in Food Studies from The Falk School of Sustainability at Chatham University, she hopes to infuse her love of Caribbean food, culinary history and traditions through cooking classes and her penchant for story telling.
