MEET THE CHEF: Silbert Deshong of Sugarcane Caribbean Food

Silbert Deshong, head chef, Sugarcane Caribbean Food, Garden City Mall, Nairobi

How did you become a chef?  

I grew up with my grandmother who was in the restaurant business. After hospitality training at the Waldorf Astoria, I worked in Italian, Cajun, Spanish and Portuguese restaurants. I also owned Caribbean restaurants in Soho in New York and Charleston in

South Carolina, all in the US, 

What would you be doing if you were not a chef?

Movie production.

Who is your inspiration and why?

My grandmother. I learnt the art of Caribbean cuisine from her. 

Which dignitary have you cooked for?

 I’ve cooked for former South Carolina Senator Ernest Frederick “Fritz” Hollins and most recently the First Family here in Kenya.

Which local dish do you enjoy eating most?

Ugali and bhajia.

What do you really love to eat at home? 

Seafood. 

What is the secret to cooking perfect chicken? 

Marinate it well overnight, then cook it slowly.

What is your hobby? 

Fishing.

What do you dread as a professional chef? 

Not getting my products on time, or if the vegetables delivered are not fresh, so I have to return them.

Which are your favourite restaurants in the world?

 Sardi’s in New York, The Patagonia in Argentina and Mediterraneo in Nairobi. 

How can parents teach their children to cook? 

First by teaching them about the safety standards of the kitchen, then simple things they can put together like pizza and cookies.  They can start as early as six years of age. 

Which cooking tips would you like to share with our readers? 

Follow recipes accurately, take time to prepare a well-balanced meal and relax and enjoy!

What are the main skills one needs to be successful as a professional chef? 

Patience, dedication and being adventurous with ingredients. Also, never stop learning new techniques in the cooking industry.  

Which five ingredients are never missing from your kitchen?

Hot pepper, salt, garlic, thyme and scallions.

– TRICIA WANJALA

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CHEF SILBERT’S PINEAPPLE SHRIMP

INGREDIENTS

2 cups pineapple

1 tbsp butter

1 large onion, minced

½ cup scallions

1½ tbsp Marsala wine

1 tbsp lemon juice

1½ cup coconut cream

½ cup toasted almonds

16-20 jumbo shrimp, peeled

Salt and pepper to taste

METHOD

1. Dice the pineapple into half-inch cubes.

2. Melt the butter over medium heat in a large skillet.

3. Add the onion and scallions and sauté for five minutes.

4. Stir in the Marsala wine and cook for two minutes.

5. Add the shrimp and lemon juice and cook for five minutes.

6. Pour in the coconut cream. Add pineapple and almonds and stir continuously.

7. Season to taste and serve.

 – SILBERT DESHONG