Traditional cake making going down a treat

| 24/05/2010

(CNS): From making custard-top cornbread to cassava cake the Museum’s traditional arts programme is attracting so many participants that there is a waiting list despite added classes. The Exchange is organized by Museum Education Officer Nasaria Chollette, (right) and passes down traditional arts skills preserving important aspects of Cayman’s cultural heritage. The programme commenced in April with a series of cooking classes, but will eventually branch out into other areas such as embroidery and wood carving. At this week’s Look Ya! Ann-Marie Bush pictured left  won the title for best custard-top cornbread in the latest class.

 

"In my youth the furthest thing from my mind was learning how to bake Caymanian traditional cakes or ‘heavy cakes’ as we know them,” said participant Alta Bodden-Solomon, NCVO youth & community worker, personal assistant to the NCVO’s CEO, and wife of artist Gordon Solomon.
 
 “Now a wife and mother of two, I have a desperate need to connect to all things Caymanian and past, including my own. I felt that this class was a must for me and, along with my husband Gordon, who hadn’t baked anything (except fish before) I feel a sense of fulfillment.   I guess you could say that, as our first custard-top corn bread ‘baked up’, so did my pride in myself, my family and my Caymanian people.”

 

Nasari Chollette said the classes have been full to overflowing, so much so that she has a waiting list for classes and she was also considering requests for children’s classes. She said more cooking and baking classes will be advertised soon. “We encourage all to check our Facebook page so they can keep up with the class offerings. We anticipate next featuring Biscuit Cake, Duff and Johnny Cake.”
 
Chollette is also inviting people to serve as hosts of the home-based events. Anyone wishing to host a series of three classes, one per month for three months, should contact her as soon as possible.
 
Hosting the sessions in homes is an important ingredient, said participant Sushella Annon, as it creates that extra warmth: “The whole experience was a great one! The ‘classroom’ environment was very welcoming and I totally enjoyed myself. The final product was waybetter than I thought, and everyone who sampled it was asking for more!”
 
Anyone interested in being listed for classes and receiving information may email Chollette at nasariachollette@museum.ky and anyone wishing to host a series of three classes, one per month for three months, should contact her as soon as possible.
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