Losing Norma Shirley last week was a huge shock for me because on so many occasions she encouraged me to follow the path I’m on today. I learned of her passing when my last column had already been submitted, and I was actually in the middle of my column’s photo shoot when I heard the news. I just froze. Photographer Garfield Robinson and I looked at each other in disbelief as we had just called her name and wondered if she was on the mend when pastry chef Nicole Shirley (no relation) broke the news to me on the phone. Norma was a culinary icon, and as a female chef it would be remiss of me not to begin today’s piece without first paying tribute to her.

I first met Norma as a teenager having dinner with my family at Norma’s on the Wharf in Montego Bay. My father is a big foodie and he was having an animated discussion with Norma about steaks. Dad was a regular customer of hers in both Kingston and Montego Bay, so if she was around she would make sure to say hello. Years passed and I pursued culinary studies overseas. When I moved back to Jamaica, I bumped into my present editor Novia McDonald-Whyte who invited me to be a guest speaker at the Jamaica Observer Food Awards seminar in 2007 where I did a presentation on food styling. It was through that event and what I had discussed which led NMW to invite me to write this column, and to Norma’s entrance into my life.

When I came off the podium, Norma hugged me, told me that she remembered me because I looked the same, albeit a little chubbier, and had the same cute British accent. She added that I reminded her of herself when she was my age. At the time I didn’t understand, but I was in awe and humbled that this phenomenal woman told me these things. She sternly advised me that I needed to share my knowledge with other young people, and told me to come by and pay her a visit. At the time I was on the verge of opening my own restaurant, depression set in from problems associated with the venture so in the end I gave up on the idea. Shortly afterwards I bumped into Norma at Jojo’s and she reminded me to come visit her at Norma’s On The Terrace. A couple of weeks later I did.

At first I was terrified as she seemed to be in an awful mood that day, but as soon as she dealt with the problem she was having, she whisked me away and her beautiful smile returned. Norma was like a truffle, sometimes hard on the outside, but really soft inside. I opened up to her about issues and challenges. I told her that I wanted to focus on food in Jamaica, but was having trouble deciding which area to settle on as I had experience as both a kitchen chef and a food stylist for magazines and television. She was most encouraging and advised me, based on what I shared with her, to focus on my niche- food media. “Get yourself in front of the camera and write a cookbook,” she suggested. “Forget about the restaurant business. It will be hazardous for your fragile health. “Educate, educate, educate- that is your strength, Jacqui”.

Norma then proceeded to share her experiences with me of the food styling world in the United States, and I told her about mine in Europe. This was the first time I knew she was a food stylist, as before I had only known her as a chef. Like Norma, food was not my first choice I fell into it accidently, but I’m passionately in love with it after my training at Le Cordon Bleu. On learning that I had studied media and diplomacy, Norma said to me, “But darling, your background is a win-win in food!” She encouraged me to follow my heart, not to care what people said or thought, and just to be myself. She taught me that in the realm of food, one had to be authentic. Norma did not mince words. She told me I was too nice and that I needed to toughen up or else people would use me. She was so right! I will never have her inimitable sass, but I have become much smarter in that regard.

Norma was a great constructive critic of my writing and food styling. She gave me pointers whenever I bumped into her and always told me to keep on fighting and to make my mark as a female chef in my own unique way. I feel blessed to have had those exchanges with her. They weren’t that many, but they were profound and instructive. Yes, there were times in public when we saw each other but didn’t get to have a proper chat, but if we were physically near we would exchange a French-style double kiss on the cheek, which is my trademark, or she would wink at me or sneak in a little pinch, and when we did catch up we would have a little laugh or she would scold me for not being published as yet.

Norma, I promise you I will publish that book one day and will continue to educate through this column and beyond. I listened to all of your advice and noted every titbit. I will miss your loving words and your harsh words too, for I needed to hear them. Thanks for paving the way for us female chefs in Jamaica and the Caribbean in a male-dominated industry. Thanks for showing the world our brilliant local cuisine in its most sophisticated element. Your name will forever be spoken through the lips of bona fide foodies. No one can ever replace you, your legacy lives on. Rest in peace Norma Shirley, Grande Dame of Caribbean Cuisine.

Thanks, MegaMart!

Contact me at info@juicychef.com

Bon Appétit!

Seasoned Baked Potato Wedges

Quick Salsa

Just because tomatoes are scarce or currently pricey doesn’t mean you have to deprive yourselves of delicious salsa to go with your chips. Yes, you can easily snatch a bottle of the ready-made stuff from the shelves, but this is so simple to make at home.

Ingredients:

1 can diced tomatoes

1/2 Onion, chopped

1 Green pepper, chopped

4 or more slices brined Jalapenos (the ones in the jar)

Cilantro Salt to taste

Squeeze of lime juice

1 tbsp olive oil

Method: Add all the above ingredients in a food processor and pulse until nice and chunky. We all love a side of fries from time to time, try these baked ones instead of deep-fried, for a lower-calorie snack; you can use sweet potatoes instead of Irish.

Ingredients:

6 Irish potatoes, washed and scrubbed, cut into thick slices

2 tbsp vegetable oil

1 tsp Paprika

1 tsp garlic powder

Salt to taste

Method:

Preheat oven to 400•F

Toss potatoes with oil, paprika and garlic powder Lay potatoes in single layer on a baking tray and bake for 25 minutes.

Classic Sports Bar Grub

Originally my piece today was supposed to be about food for hanging out and watching sports. A lot of guys have written to me saying that they host friends to watch games at their homes and would like to serve snacks, the sort which is popular in American-style sports bars. As an avid sports fan myself, it is a pleasure to oblige. The sports season is really coming into its own now from football to basketball to cricket. So today’s recipes are for you sports fans.

Jamaican-Style Spinach Dip

This is my riff off the famous spinach and artichoke dip which is so popular in the States. I’m using our local callaloo. Please use low-fat versions of the dairy ingredients if you are watching your waistline; if not, just remember a little indulgence is fine when you portion control. You can replace the mayonnaise with sour cream.

Ingredients:

200g/1 cup callaloo, chopped

1/2 Jamaican Hot Pepper, cut finely

1 Garlic clove, minced

1/2 tsp Italian mixed herbs

1 can artichoke hearts, drained and roughly chopped

1 Standard pack of cream cheese 50g/roughly

1/4 cup mayonnaise 100g/ roughly

1/2 cup Parmesan

Method:

Preheat oven to 350•F

Cream together the cream cheese, Parmesan cheese, garlic, mayonnaise, hot pepper and herbs. Add the chopped callaloo and artichokes.

Brush a Pyrex dish lightly with oil Add ingredients and bake for 20 to 25 minutes until top is golden brown and bubbling.

Buffalo Wings

This hot and tangy American classic bar treat is complemented by cooling celery sticks and blue cheese dressing. There are now a couple of brands of buffalo wing hot sauce on the market; just follow the directions on the bottle. Enjoy with beer or margaritas.

Ingredients:

1 Large pack chicken wings A few stalks of celery, cut into sticks

1 Bottle of Blue Cheese Dressing 1 Bottle of Buffalo wing sauce

Method: Generously season chicken wings with salt and pepper. Add the required amount of buffalo wing sauce according to the instructions on the bottle to the chicken wings you have and bake as required.

Serve with extra buffalo wing sauce, celery sticks and blue cheese dressing.