Rediscovering the Soul of the world's indigenous cuisine

Welcome to the Indigenous Cuisine Masterclass, the history of Caribbean, African, and all indigenous food from around the world!

The Roots of This Masterclass

This masterclass was born out of love — love for Caribbean cuisine and for the tribe I represent, the Maroons from the Leeward side of the island, now known as Portland, Jamaica. Throughout history, many of the world’s great cuisines — from the Moors, the Aztecs, the Choctaw, to countless African tribes — have their roots in indigenous traditions. What was once considered tribal or ethnic food is now among the fastest-growing categories in global dining.

The turning point in my exploration of providing proper representation for the various indigenous tribes came one day, while introducing someone to Jamaican culture, they asked me a question that stopped me in my tracks: “What are some Jamaican desserts?”

They already knew the famous dishes — oxtail, curry goat, and jerk (which, by the way, was created by my Maroon ancestors) — but not a single dessert. In that moment, I realized that outside Jamaica, few people could name one. That had to change.

I wanted to reintroduce our sweet traditions to the world — but in a way that matched global standards while preserving the authenticity of our flavors. I thought it would be simple. Boy, was I wrong.

The Challenge

The Lack of Structure

The first thing I discovered was that our cuisine lacks structure — something evident in even the smallest details, like our recipes. Too often, there are no measurements, no proper step-by-step instructions, and rarely an accurate temperature or cooking time. Everything is “about” this or “approximately” that. And when it comes to ingredients, there’s little specificity — the type of spice, the maturity of a fruit, or the grind of a flour is often left to assumption.

Our ancestors cooked from spirit — guided by instinct, emotion, and memory. It was never about precision, but connection. Their recipes lived in the rhythm of their hands, in the stories they carried, and in the taste of remembrance. But here lies the challenge: how do you teach a generation disconnected from the spirit of their ancestors to cook from that same place of intuition?

The truth is, if we look around today, our local cuisines are disappearing from classrooms. They are rarely taught in high schools, tertiary institutions, or even culinary academies. And when a nation stops teaching its food, it begins to lose its identity — because food is one of the deepest expressions of who we are.

Don’t believe me? Let’s look at some of the world’s culinary powerhouses. Asian cuisines, particularly Japanese and Chinese, rank among the top five globally. Their cooking is a reflection of their culture — deeply rooted, ritualistic, and proudly preserved. The same goes for the French. French chefs are fiercely patriotic; their pride in their culinary heritage drives them to continuously refine and elevate it.

It was the French who introduced structure to modern cooking — the foundations of nouvelle cuisine. That framework created consistency, discipline, and growth. And it’s that same structure our indigenous Caribbean cuisine now needs to truly evolve — not to lose its soul, but to preserve it in a form that can be passed on, replicated, and celebrated by generations to come

Below is a chart illustrating the six important points we think are necessary for the development of indigenous cuisine.

The Lack of Presentation

Elevating What We Already Have

The second challenge I discovered was presentation. Our dishes and desserts are overflowing with flavor, yet too often, they lack the visual appeal that excites the modern diner. A thick slice of pudding — heavy, rich, and satisfying — will always comfort the Jamaican soul. But to an international guest, it can appear dense and unfamiliar.

We’ve reached a point where we must learn to adapt our presentation without losing our essence. Small, thoughtful details can make a world of difference. Imagine removing the bone from an oxtail before serving it — transforming it from rustic comfort food into an elegant, refined experience. Or picture breaking down a whole goat, not just chopping it up for curry, but preparing specific cuts — like a curried goat shank, slow-cooked to perfection and plated with care. (And yes — if you use that idea, please credit me!)

Thinking this way is how we begin to see transformation. Of course, some may argue that too much alteration strips a dish of its authenticity. But here’s how I see it: whether you buy dried pasta from a box or make it fresh by hand, it’s still pasta. The essence lies in the flavor, technique, and story — not in how rustic or polished it looks.

The truth is, many of our indigenous dishes — from the Mexican taco to Chinese fried rice to Jamaican jerk chicken — are world famous, yet they’re still often labeled as street food. And we know how the world tends to view “street food”: delicious but informal, casual, even insignificant.

But I believe our food is so much more than that. History shows us that most trends — including culinary ones —

begin with the lower or working class, are embraced by the middle

class, and finally gain validation only when the upper class adopts them. That’s the moment a dish becomes globally recognized.

So, if we truly want indigenous cuisine to grow, we must elevate it to its highest level — not to change what it is, but to give it the platform and prestige it deserves. The foundation of

that elevation starts with presentation — how we plate our stories, showcase our ingredients, and honor our ancestors through refinement and respect.

Preservation and Perception

I’ve realized that my generation no longer truly knows the foods and desserts we grew up eating. If we don’t preserve and teach them, the next generation may never know what a gizzarda, duckunoo, or grater cake even is. These desserts — once staples of every Jamaican childhood — are slowly disappearing, one forgotten recipe at a time.

Part of the problem lies in how the global market has shaped our appetites. We’ve been steered toward a particular kind of cuisine — fast, foreign, and proceeded , are heavily marketed — and in the process, we’ve lost interest in our own. To put it plainly: our people have stopped respecting their own food.

Why? Because it’s often presented as street food — casual, inexpensive, and sometimes associated with poverty. And in a world that measures value by appearance and price, “street” has come to mean “less than.” But the truth is, street food is the soul of a people — it’s where creativity, survival, and flavor come together. Yet the world rarely gives it the same respect as fine dining.

As I mentioned before, global acceptance often begins when the upper class embraces a cuisine. Once wealthy diners start to celebrate a dish, it suddenly becomes “exclusive,” “authentic,” or “artisanal.” Just look at what happened to oxtail— a humble cut once dismissed as poor man’s food, now one of the most sought-after and expensive items on any Caribbean menu. Until that shift happens, most dishes remain undervalued — not because of taste or tradition, but because of perception.

Think about it: no one walks into a Caribbean restaurant expecting to pay $95 for a perfectly portioned plate of pan jerk chicken and festival. But why not? That same price is easily paid for a bowl of ramen in a high-end Japanese restaurant or a plate of pasta in an upscale Italian spot. The difference isn’t in flavor — it’s in presentation, and presentation shapes perception.

We’re also living in a social media era, where image is everything. The generation shaping the future wants to live a modern, global lifestyle — they want the look, the car, the home, and yes, the food that fits the image. But that doesn’t mean they’ve lost their roots. It simply means we, as chefs and cultural storytellers, must present our heritage in a way that speaks to their world — modern, elegant, and worthy of pride.

If we can successfully blend that modern appeal with the depth of our traditions, we can reshape how the world sees Caribbean cuisine — and, more importantly, how we see ourselves. Our food deserves to stand proudly among the world’s finest. And that transformation begins with how we tell our story, plate our dishes, and preserve the legacy that built us.

The Story and Vision

The name Indigenous Cuisine Masterclass (ICM) says it all.It represents the heartbeat of indigenous tribes and their food traditions around the world. But for me, it was important to start with the tribe I know best — my own, the Maroons of Portland, Jamaica.

My mentor, Chef Collin Brown, once told me something that shaped my journey:

“Never try to master food from another region or country. Cook the food you know. Use the ingredients you grew up with. Because if you try to make French food for a French chef, they

will laugh at you.”

Those words stayed with me. True mastery begins with authenticity — with knowing your roots and honoring your culture. That’s why this masterclass begins right where my story began — with Jamaican desserts and the flavors of my ancestors.

But this is just the beginning.The vision for ICM is to create a platform where the best chefs from every Caribbean island — and from indigenous communities around the world — come together to showcase their heritage dishes. Each recipe will be paired with a modern interpretation, giving students the chance to taste, compare, and learn how culture evolves through food.

Every session will include a recipe card, step-by-step guide, and video walkthrough, blending history, storytelling, and culinary mastery — all accessible from the comfort of your kitchen, anytime, anywhere.

The masterclass will be subscription-based, with flexible monthly or yearly options, or you can simply purchase individual classes that interest you most.

What to Expect

As we embark on this mission, expect to explore both familiar and forgotten dishes — and to be amazed by the stories, science, and spirit behind them.

Did you know that Jamaican bulla cake was originally a cross between a cookie and a cake? Or that the term “ground provisions” comes from plots of land given to our ancestors by plantation owners — small spaces they used to grow crops like yam and banana, foods they loved back home?

Even our beloved hot chocolate traces back to the Aztecs, who first consumed cocoa long before sugar was ever added.

This is the type of culinary storytelling you’ll experience in the Indigenous Cuisine Masterclass. It’s not just about cooking — it’s about learning to think differently about ingredients, culture, and creativity.

1. Structure & Consistency

• Transform “a dash and a pinch” into professional, repeatable recipes

• Learn the science of measurements, ratios, and balance

• Build structure and systems for growth and innovation

• Develop consistency for restaurant or production settings

• Understand why structure is key to global culinary respect

2. Presentation & Flavor

• Modernize traditional dishes for international appeal

• Refine textures, plating, and portion sizes

• Blend creativity with cultural authenticity

• Learn visual storytelling through color, shape, and plating

• Create sweet and savoury dishes that look as stunning as they taste

3. Ingredient Science

• Explore the chemistry of cassava, yam, coconut, and sorrel

• Understand natural preservation and fermentation techniques

• Study texture transformation through heat and time

• Experiment with modern uses for native ingredients

• Learn sustainable sourcing and respect for the land

4. Preserving Knowledge

• Document authentic recipes and oral histories

• Learn from elders, farmers, and community artisans

• Compare traditional and modern cooking methods

• Explore food as identity and storytelling

• Pass this heritage forward to future generations

5. The Future of Indigenous Cuisine

• Use digital tools to share culture globally

• Merge tradition with innovation and technology

• Build your culinary brand around authenticity

• Engage in culinary tourism and education

• Help shape the legacy of Caribbean and indigenous food on the world stage

Why This Masterclass Matters

The Indigenous Cuisine Masterclass is more than a program — it’s a movement.It’s about reclaiming our culinary identity, preserving ancestral wisdom, and reimagining it for the future. It’s about showing that indigenous cuisine — especially from Jamaica and the Caribbean — belongs on the global stage, not as a novelty, but as a culinary powerhouse.

So welcome — this is the beginning of something extraordinary.Together, we’ll rediscover, redefine, and reintroduce the sweet soul of Jamaica to the world — one recipe, one story, and one chef at a time.

Join the Movement

Be part of the journey.Sign up for updates, classes, and exclusive masterclass previews at www.indigenouscuisinemasterclass.com and follow us on Instagram @indigenouscuisinemasterclass.Let’s preserve the past, perfect the present, and build the future of Caribbean cuisine — together.

Support the Dream

Help us keep the spirit of Caribbean cuisine alive. Your donation supports the Indigenous Cuisine Masterclass, Every contribution helps us train chefs, share our stories, and build a future where our food stands proudly on the world stage. Join us — donate today and be part of the movement to protect and elevate our culinary heritage.