WYNTER-ROBERTSON
JULEY WYNTER-ROBERTSON decided to enter the competition after a friend told her about it. " I entered because I love to experiment with food."
Mrs. Wynter-Robertson, senior instructor at the Ebony Park Heart Academy in Clarendon, has a special knack for cooking. She started out in the kitchen when she was eight years old. "I had to climb up on the table top to reach the stove but I wanted to surprise my mother, so I did." She added that being the eldest of eight siblings, she spent a lot of time in the kitchen.
While she was at Holmwood Technical High School in Manchester, she wanted to do business subjects but she was placed in home economics. And she did exceptionally well, gaining a grade one in the Caribbean Council Examination in home economics. After leaving high school, she went on to Church Teachers' College in Manchester, where she specialised in home economics and food. By the time she was out of college, she got a job at Clarendon College as a home management and food teacher. She spent two years there before moving on to Ebony Park Heart Academy as a food preservation instructor.
"While at Ebony Park, I developed a skill for food preservation, most of which I taught myself."
Mrs. Wynter-Robertson's flair for cooking led her to enter various Jamaica Cultural Development Commission culinary arts food competitions. She has won several gold, silver and bronze medals in the competitions. In fact, one year she won nine gold medals - the most gold medals in the region of Clarendon.
A FOOL FOR SORREL
Mrs. Wynter-Robertson said her sorrel recipe was an attempt to be different. She said she knew many would be making the usual cakes and sorrel, so she decided to go another route. "I also looked at the marketability of the product. Also I know that Jamaican have a sweet and spicy palate so I decided to give them something that would grab their attention."
Before she entered the competition she decided to test them out first. She was ill at the time so she called her over a friend to help her. " After we made the sorrel fool and Spicy Sorrel Sauce I asked people to taste it and they liked it. They even wanted more that's when I knew that they had the want more factor."
JUDGES COMMENTS:
Juley-Wynter Robertson's Spicy Sorrel Sauce Presentation:
-very attractive good use of colour.
Taste: Tart and gingery.
-Taste good, spicy but not too hot.
-Good subtle taste
Originality: Nice idea can be developed
-Very creative, who would think of a spicy sorrel sauce?
-Loved the use of the sauce and presentation
Flavour:Ginger is very evident on first taste but mellows out nicely.
-Flavour is tantalising a good dip for vegetables biscuits etc..
- Balanced flavour, not too spicy
Want more factor: Would love to have more when ginger is toned down.
-If you have too much you could upset the stomach.
-Very good for dipping; sauce can be very versatile.
Sorrel Fool
Presentation: Two thumbs up, serving container is appropriate plate and decor lovely.
Taste:
- Message from the eye does not disappoint on the tongue.
--Very good use of sorrel
Originality: Wish this idea was mine can it be patented.
-Very creative
Flavour: Harmonious very smooth on the tongue, Nice.
-Excellent
Want more factor: Need to place an order.
-Want more please.
-Really good; it is original and shows how we can use real foods to create different things. The flavour is good, it melts in the mouth. Sorrel fool can be a great accompaniment for any meal - It should definitely be patented you could go on eating...will add to my Christmas table.
