T&T Chefs Throw Down: Chef Khalid Mohammed
Chef Khalid Mohammed is arguably the most well-known chef in Trinidad and Tobago.
After completing his studies at the French Culinary Institute in New York, one of the world’s finest culinary institutes, Chef Mohammed worked at several restaurants in Miami and New York. His culinary ascent in Trinidad began at the Lighthouse Restaurant Crews Inn. He then went on to become the Head Chef at Battimamzelle Restaurant at Coblentz Inn, where he established his name on the local culinary scene due to his menus
which celebrated the integration of the West Indian palate with epicurean French cuisine. He opened his restaurant Chaud, in 2008, which is now one of the most elegant fine dining restaurants in Trinidad and Tobago.
Date: Wednesday, June 5
Location: Chaud Restaurant
Menu: Lamb “3 Ways”
Rack of Lamb Chop Persillade: chops crusted with herb breadcrumbs, with a combination of Dijon mustard & spices, sitting on sautéed spinach, mushrooms and ratatouille;
A Merguez Spatzle, a Chaud home-made lamb sausage with Swiss dumplings, on a Purée of pumpkin and earthy spices;
Slow cooked ‘Presse’ Shoulder of lamb, marinated for three days, then slow-cooked for at least 12 hours. This is then pulled apart and PRESSED for two days before being portioned.
