Latoya Grindley, Gleaner Writer

Chef Dada (right) instructs Little Ochie's Blackie (second right) while other chefs participating in last Wednesday's workshop look on.

The highlight of Carmen Buchanan's saltfish culinary adventure workshop would clearly have to be witnessing the difference between boiling saltfish in comparison to soaking it. Buchanan says the demonstration by Chef Dada gave her new insights into preparing saltfish. "I didn't really know much about boiling saltfish and it was good to see the effect it has and how the saltfish looks."

A chef for 12 years at Red Bones Blues Café, she said, of all the dishes made, she enjoyed preparing the saltfish salad the most. "I love those things, salads are some of my favourite things to make."

Following the three-day culinary adventure, participants were told about the upcoming saltfish recipe competition that will be published in The Gleaner. The person who is considered to have the best recipe will win a trip to Norway. However, while being fascinated by this, Buchanan said at present she is not sure if she will be able to enter but said it would be a great experience.

Christopher Channer

Being a part of the saltfish culinary adventure workshop was an enjoyable experience for Christopher Channer. A chef at the Courtleigh Hotel and Suites, he said the workshop allowed him to see new and exciting ways to use saltfish. "There is the saltfish soup; I mean, who would really consider using saltfish to make soup? And then there is the method of soaking saltfish in cold water and ice to sort of hydrate the saltfish. It was just amazing."

Channer's favourite dish at the workshop, which he said stands out the most, is the pasta dish. "I liked the way she made the sauce to put on the pasta. The sauce was made with cream." Very inspired, he is planning to enter the saltfish recipe competition.

Little Ochie's famous owner and chef, Everol 'Blackie' Christian, is also making plans to enter the competition and told Food the entire experience was eye-opening for him.

latoya.grindley@gleanerjm.com.

A demonstration of how to properly debone the saltfish after it has been soaked.

A representation of the end result of soaking saltfish in iced water (on top) , compared to boiling it. Chef Dada says other than the differences which can be seen, soaking the saltfish also preserves nutrients. - photos by Peta-gaye clachar/staff photographer