Mind, Body & SoulFood

1480 S Old A1A,St. Augustine FL 32080

26 June, 2021

Description

The Mind,Body & Soul Food Pop Up will be a look at the mixtures history of SoulFood and Caribbean flavors that tell my ancestral story The Mind,Body & Soul Food Pop Up will be a look at the mixtures history of SoulFood and Caribbean flavors that will bring back when food was simple, fun and good! To hold your place in line if you would like please rsvp at [email protected] or first come first serve! Location: The Village Garden Food Truck Park Tyrone’s Bio- At the age of twelve, Tyrone was tasked with preparing Thanksgiving dinner. He scoured cookbooks and came up with a menu that included traditional turkey, spinach and ricotta stuffed chicken, and a homemade apple pie. At an early age, his Cuban mother and Jamaican father introduced him to all sorts of unique flavors that unbeknownst to them, planted a seed that would later develop into a culinary career. Inspiration also came by way of school. Tyrone’s high school Home Economics teacher was a fantastic cook who took him under her wing and encouraged him to compete in cooking competitions. He became the youngest contestant to ever win a Harlem, NY competition called Men Cooking for a Change, which raises money for inner city youth. Other culinary influences in Tyrone’s life have been a Siberian Chef from Garden City Hotel, where he worked as an apprentice, his culinary professor from Johnson & Wales University, and Chef Robert Mason, the manager at Reunion resort in Kissimmee. The latter, he became good friends with and still calls for advice. Tyrone’s advice to aspiring career chefs would be this, “Do not listen to the word no. People are going to say you are not going to make it, that you’re not good enough. They’ll tell you to leave and go someplace else. That there is no money in cooking. Go with your gut. Never give up. If you have a drive and passion you’ll be successful.” For the home cooking enthusiasts, Chef Tyrone says, “The biggest experiments and breakthroughs happen at home. Have fun. Try different things. Do research, go to the market, and pick up something you have never made before, or try an ingredient you don’t like.” His favorite ingredients are curries and cheeses from around the world, fresh herbs like basil, cilantro, mint, and rosemary. He loves buying fresh from the farmers market. In his current position as Private Chef he puts new twists on classics, and brings in elements to create unique and unexpected dishes. Also he has started a Food Podcast called “ The Hot Plate with Tyrone Bennett” & started a charity 501c3 organization called “ We Feed St Augustine” that feeds families in need. The best two meals he’s ever had are his grandmother’s Caribbean Oxtail served with rice and black-eyed peas and a lasagna made from Francesco’s. “That lasagna made me want to go to Italy,” says Tyrone. “It sets the bar for every other lasagna I make.” Besides his culinary accomplishments, Tyrone’s greatest joy is his twelve-year-old son, Kingston. “He is a splitting image of me,” says Tyrone. Christina’s Bio- I got into the hospitality industry from a VERY young age, before I even knew what "hospitality" was.  There's pictures of me at the age of 3 making cinnamon cookies with my older sister. I was always the one helping make cookies with Grandma, and as soon as I was allowed to use a mixer myself I was making cookies and brownies and cakes. By middle school I made all my birthday cakes and cupcakes by myself to share with my friends and family.  Fast forward to High school it was time for college applications, I won 3rd place in a scholarship baking competition called America's Best High School Chef, I was the only one who didn't go to a technical or vocational school and I won on pure talent.  The college then invited me as a senior in high school to compete in a college dessert competition, I won a silver medal.  From there I joined the college Culinary team and went on to compete in 8 more competitions.  By the end of my college career in 2016 I had 6 Silver medals, 2 Gold medals, a Baking & Pastry Arts degree, and became a licensed Certified Pastry Chef. I opened a small business back in 2018 while living in CT/NY and have rebranded since to become the now "Sweets & Treats LLC" down here in Florida. *All menu choices include all desert tasting, cornbread cake muffins, sweet tea and datil fried Okra Caribbean & Latin- Braised Oxtails, Rice & Peas and Cabbage Medley Fried Plantains Taste Of Sea- St Augustine Cajun Shrimp, Fried Catfish, Creamy Southern Cheese Grits and Collard Turkey Greens Southern & Caribbean Clash- Smoked Jerk Chicken, Smoked BBQ Ribs, Baked Mac N Cheese and Collard Turkey Green Chefs Bonus- Southern Datil Fried Okra & Twisted Candied Potatoes Desert Tasting Collaboration Featuring Pastry Chef Christina Iarusso Of Sweets & Treats LLC Southern Banana Parfait Cups Maple Frosting Cupcakes with Bacon Double Dutch Fudge Brownies Speciality Mixologist By Kelley Fitzsimonds Fried Chicken Washed George Dickel Tobasco Cask Old Fashion Collaborations- Chef Carlos Davidson & Pastry Chef Christina Iarusso Photography- Melissa Marcarelli This ones for St Augustine and Thank You for all your community support!!All are welcome and first come first serve!!!#anotherone #eatlocal #PopUpShop2021 Pop Up